Chocolate Peanut Butter Ice Cream

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The best homemade chocolate peanut butter ice cream! An ultra-rich & creamy chocolate peanut butter ice cream base is loaded with peanut butter chunks so there’s one in every bite! Better than any ice cream shop and the perfect summer dessert. 

up close photo of scoops of Homemade Chocolate Peanut Butter Ice Cream in a glass dish


I take my ice cream very seriously, and chocolate peanut butter ice cream is my all-time favorite flavor. So much so, that if an ice cream shop doesn’t have chocolate peanut butter ice cream on the menu I won’t waste my time patronizing their establishment.

However, many store-bought varieties fall short in the mix-in department. Often I find myself disappointedly scouring through my scoops, desperately searching for a chunk of peanut butter – only to come up empty handed. Well that will not happen with this homemade chocolate peanut butter ice cream.

This recipe is ultra-rich & cream, extra chocolatey, and loaded with peanut but chunks so you will enjoy one in every bite. It’s easy to make and is so much  more delicious than anything you can find in a store or ice cream shop. 

scoop of Homemade Chocolate Peanut Butter Ice Cream in a glass dish

Chocolate Peanut Butter Ice Cream: Ingredients & Substitutions

  • Heavy Cream/Whole Milk. this recipe calls for 3 cups total of full-fat dairy – 2 cups of cream and 1 cup whole milk. You can use 1 cup cream and 2 cups whole milk, but I wouldn’t recommend tampering with it any more than that. 
  • Cocoa Powder. Use your favorite unsweetened cocoa powder. For a even deeper flavor you can use dark cocoa powder. 
  • Semisweet Chocolate. You really can use any variety of chocolate, from milk to completely dark, just note your choice will effect the taste and sweetness of the recipe. I prefer using 60% dark chocolate. 
  • Creamy Peanut Butter. Any peanut butter variety works, from your standard Jif to natural varieties without added sugars. 
  • Granulated Sugar. White sugar and organic cane sugar are perfect in this recipe. 
  • Egg Yolks. Save the whites for a healthy scramble or another recipe – but don’t use them in this chocolate peanut butter ice cream! Yolks only!
  • Vanilla extract. use pure vanilla extract for the best flavor. Vanilla beans or vanilla bean paste can be used in place of extract. 
  • Powdered sugar. I like adding a little sweetness to the peanut butter chunks, you can omit the powdered sugar if you’re using an already-sweet peanut butter variety. 
overhead view of the ingredients in this Homemade Chocolate Peanut Butter Ice Cream recipe

How to make chocolate peanut butter ice cream

Making homemade ice cream is a little bit of an art, but once you get the hang of it it’s so easy and the results are so worth it. We’ll walk through the process step-by-step, and don’t forget to watch the video! 

Make the peanut butter chunks

The first step in this recipe is to make and freeze the peanut butter chunks! They need to be completely frozen before adding them to the churned ice cream. 

Make the chocolate peanut butter ice cream

Next, we make the chocolate peanut butter ice cream. Start by adding 1 cup cream and cocoa powder to a saucepan and whisk to combine. Bring the mixture to a boil and whisk. 

two overhead photos showing how to make Homemade Chocolate Peanut Butter Ice Cream

Remove the pot from the heat and add peanut butter and chocolate and whisk until smooth. Add the additional 1 cup cream and whisk to combine. If you noticed, there’s a lot of whisking in this recipe. Using a whisk instead of a spatula or wooden spoon ensures your chocolate peanut butter ice cream is silky smooth! 

two overhead photos showing how to make Homemade Chocolate Peanut Butter Ice Cream

Transfer the mixture to a large bowl and place a fine metal strainer over it, and set it aside while you cook the custard. 

two overhead photos showing how to make Homemade Chocolate Peanut Butter Ice Cream

To make the custard, add milk sugar and salt to the saucepan and warm over medium heat, whisking frequently.

While that is warming up, whisk the egg yolks in a medium bowl. Once the milk mixture is slightly warm (NOT boiling or too hot), add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.

two overhead photos showing how to make Homemade Chocolate Peanut Butter Ice Cream

Stir the mixture constantly with a spatula until the mixture slightly thickens and lightly coats the spatula. Then, pour the custard through the metal strainer into the chocolate peanut butter mixture in the bowl. Discard any residue left on the strainer. 

Add the vanilla to the chocolate peanut butter mixture and stir to combine.

two overhead photos showing how to make Homemade Chocolate Peanut Butter Ice Cream

Chill

Chill the chocolate peanut butter ice cream mixture in an airtight container in the refrigerator for at least 3 hours, or overnight. 

Churn

Once the ice cream mixture is completely chilled, churn it for 30-40 minutes in an ice cream maker until it reaches the consistency of frozen yogurt.

two overhead photos showing Homemade Chocolate Peanut Butter Ice Cream churning in an ice cream maker

Putting it together

Once the ice cream is churned, add half of the churned ice cream to a freezer-friendly container. Add half of the frozen peanut butter chunks to the ice cream in the container. Repeat with the second half of the ice cream and peanut butter chunks and stir gently to combine everything.

Freeze

Freeze the finished chocolate peanut butter ice cream for at least 6 hours or overnight. 

Serve!

Use an ice cream scoop and serve yourself a big scoop of the most delicious chocolate peanut butter ice cream! In a bowl, on a cone, topped with homemade whipped cream, there is no wrong way to enjoy this special treat!

overhead photo of Homemade Chocolate Peanut Butter Ice Cream in a glass container

More ice cream recipes: 

If you love this chocolate peanut butter ice cream, you will also love these ice cream recipes: 

a dish of many scoops of Homemade Chocolate Peanut Butter Ice Cream

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Homemade Chocolate Peanut Butter Ice Cream Recipe

Laura
The best homemade chocolate peanut butter ice cream! An ultra-rich & creamy chocolate peanut butter ice cream base is loaded with peanut butter chunks so there's one in every bite! Better than any ice cream shop and the perfect summer dessert. 
5 from 22 votes
Course Dessert, ice cream
Cuisine American
Servings 12 Servings
Calories 410
Prep Time30 minutes
Cook Time10 minutes
Chilling and Churning1 day
Total Time1 day 40 minutes

Ingredients  

Chocolate Peanut Butter Ice Cream:

Peanut Butter Chunks

Instructions 

Make the peanut butter chunks

  • Line a large baking sheet with wax paper.
  • Mix together powdered sugar and peanut butter (if your peanut butter is solid at room temperature, you may need to warm it slightly in the microwave to be able to add the powdered sugar).
  • Drop ½ tsp portions of the mixture onto the wax paper, with ½" space between.
  • Put in freezer to harden.

Make the chocolate peanut butter ice cream

  • Add 1 cup cream and cocoa powder to a 2 or 3-quart saucepan. Whisk to combine.
  • Bring mixture to a boil. Boil for 15 seconds whisking constantly.
  • Remove from heat add peanut butter and chocolate and whisk until smooth.
  • Add the additional 1 cup cream. Whisk to combine.
  • Transfer the mixture to a large bowl and place a fine metal strainer over it. Set aside
  • Add milk sugar and salt to the same saucepan you used to make the cream/chocolate mixture, whisk to combine. Warm over medium heat
  • Whisk egg yolks in a medium bowl.
  • Once the milk mixture is slightly warm, add ½ cup of warm milk to the beaten egg yolks and whisk to combine. Add the milk/egg mixture back into the saucepan, whisking during the addition.
  • Stir the mixture constantly with a spatula until the mixture slightly thickens and lightly coats the spatula.
  • Pour the custard through the metal strainer into the other ingredients in the bowl. Stir until combined.
  • Discard any residue left on the strainer.
  • Add vanilla and stir to combine.
  • Chill for at least 3 hours in the refrigerator, or overnight.
  • Once the ice cream mixture is completely chilled, churn it for 30-40 minutes in an ice cream maker until it reaches the consistency of frozen yogurt.
  • Add half of the churned ice cream to a freezer-friendly container.
  • Add half of the frozen peanut butter chunks to the ice cream in the container. Repeat with the second half of the ice cream and peanut butter chunks. Stir lightly to combine.
  • Freeze for at least 6 hours or overnight.
  • Serve!

Video

Notes

Ingredient Substitutions

  • Heavy Cream/Whole Milk. this recipe calls for 3 cups total of full-fat dairy – 2 cups of cream and 1 cup whole milk. You can use 1 cup cream and 2 cups whole milk, but I wouldn’t recommend tampering with it any more than that. 
  • Cocoa Powder. Use your favorite unsweetened cocoa powder. For a even deeper flavor you can use dark cocoa powder. 
  • Semisweet Chocolate. You really can use any variety of chocolate, from milk to completely dark, just note your choice will effect the taste and sweetness of the recipe. I prefer using 60% dark chocolate. 
  • Creamy Peanut Butter. Any peanut butter variety works, from your standard Jif to natural varieties without added sugars. 
  • Granulated Sugar. White sugar and organic cane sugar are perfect in this recipe. 
  • Egg Yolks. Save the whites for a healthy scramble or another recipe – but don’t use them in this chocolate peanut butter ice cream! Yolks only!
  • Vanilla extract. use pure vanilla extract for the best flavor. Vanilla beans or vanilla bean paste can be used in place of extract. 
  • Powdered sugar. I like adding a little sweetness to the peanut butter chunks, you can omit the powdered sugar if you’re using an already-sweet peanut butter variety. 

Nutrition

Serving: 0.5cups | Calories: 410kcal | Carbohydrates: 27g | Protein: 9g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 122mg | Sodium: 127mg | Potassium: 282mg | Fiber: 3g | Sugar: 21g | Vitamin A: 707IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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18 Comments

  1. Made twice now. First time, maybe the best ice cream I’ve ever put in my mouth. Second time, my coco powder cream mixture separated when I added the peanut butter and 60% chocolate. It looked like oil, butter, and solids. This happened with another plain peanut butter ice cream recipe I have. I’m sure it has to do with the heat. Looking for a fool proof way to avoid my mistake. Any suggestions?

    1. Hey Jeff – that is very odd, do you have photos of what happened? Email me (laura@joyfoodsunshine.com) and I can try to help troubleshoot! This is the best ice cream ever so I would love to help figure this out!

  2. Does it need to be frozen for 6 hours at the end, or can it be served with the soft consistency typical of fresh homemade ice cream?

  3. 5 stars
    Just wondering what size jar peanut butter do you get and do you use half of it to make the peanut butter frozen chunks? And then the other half of the peanut butter for the second half of the recipe? There are no cups or spoonful instructions at all.

    1. I hope you love that slow cooker! I now have two I loved it so much! 😉 Ok – so I tried out an expensive ice cream maker and honestly I didn’t like it nearly as much as my regular old cuisinart (I think I got it at a garage sale even)! This is my favorite ice cream maker: Cusinart ice cream maker

    1. I like to make it taste a little sweeter. You don’t have to if you prefer to omit the powdered sugar.

  4. Quick question…If I am using a 4 qt ice cream maker, should I double this recipe? I am wondering if this is for a 2 qt.

  5. I am sooo excited to try this recipe!! Any idea if this will work in my Kitchen Aid ice cream bowl? Or how much in measurement this recipe actually yields?

  6. Amazing. And really clear instructions. I’ve never made a successful custard based ice cream. This is SO yummy.

  7. 5 stars
    Great recipe. I am a professional chef and have been making ice cream for over 40 years. I like to check out other people’s recipes to glean fresh ideas. I made your recipe exactly as written. Except I cooled the base over an ice bath.
    Really nice job on this one.

    1. Myself as well 42 years! Never pastry guy though! More manager that actually worked his kitchen so the staff would too!
      Great recipe! Writing recipes is difficult and it could have been better written but it’s hard to write recipes. I get It!
      Good job though and always keep as much heavy cream as you can!
      HC ROCKS😆😆😆