A warning about this ice cream- don’t make it if you’re not prepared to eat the entire batch in one sitting and feel sick afterwards. Don’t do it. Don’t even think about making this ice cream if you think this is the kind of dessert that sits in the freezer waiting for after dinner, or company. This ice cream isn’t the one.
This Double Chocolate Peanut Butter Ice Cream is the kind of summer time dessert that you eat, sitting on your patio at sunset saying hello to your neighbors as they come home from work while you watch episodes of Big Love on your laptop. This is that dessert.
If you’re trying to exercise self control, don’t make this ice cream. If you’re trying to set an example for your children about moderation, turn away now.
BUT! If you’re looking for the most amazingly decadent, lick your finger, lick the spoon, lick the scoop, lick the bowl, go back for more and lick it all again ice cream. Well friends, this is the one.
Peanut butter and chocolate. I’ve died and gone to heaven. It reminds me of being a kid and ordering a scoop at the local shop. It makes me so happy that I’m an adult and can have as many scoops as I like.
What a world.
Seriously.
This ice cream is proof that God loves us.
Oh! On the savory side- check out this simple Caesar Salad I made. It’s over here!
Double Chocolate peanut Butter Ice Cream
2 1/2 cups whole milk
1 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
3 Tablespoons cornstarch
1/2 cup heavy cream
3/4 cup semi sweet chocolate chips
1/2 cup smooth salted peanut butter ( I like the all natural peanut butter)
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
Yum!
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Oh. My. Good. Lord. This I have to have. Now.
Oh wow, I can’t wait to try this. It looks just like the chocolate-peanut butter ice cream at Baskin Robbins. That was my Uncle Sonny’s fave. He and I used to sneak there and get ice cream. I miss those times so much with him. I’ll definitely be making this in honor of him!!
Oh, when it gets all melty like that, it makes me crazy.;)
This is amazing. Thanks so much for sharing the recipe. I’ll be making this again, and again, and again…….
Joy…. wow! I made this over the weekend and all I can say is thank you! You made me a hero to my husband.
Good lordy lord!!! I’m fantasizing about using chopped up mini Reese’s as add-ins!
my peanut butter doesn’t ‘drizzle’. do you heat it first?
al fair asked about pb drizzling. currently my chocolate base is in the ice cream maker. I will be adding pb soon. I would like ribbons and chunks. Should I heat half the pb for drizzle and spoon remaining pb.
I made this and served it to my guests at a lunch party, and they all loved it! Thank you for sharing the recipe!
I made this yesterday and linked to you today. Delicious.
Thank you so much for this recipe! I couldn’t believe how difficult it was to find a chocolate peanut butter ice cream recipe. Your description absolutely sold me on this recipe, though.
I gave it a try earlier this evening, and it was simply decadent. I’m glad you gave us all of those warnings because they were spot on! I ended up eating a bowl of the ice cream before it was even fully set, and I am waiting impatiently for it to hurry up and freeze properly.
Seriously, this recipe gives Baskin Robbins and Haagen Daas a run for their money. Yum!
ha ha I tryed this once did not do to well anyhow will stick to my ready frozen stuff from the Baskin Robins nice and chunky PB or buy my own chocolate Ice cream and add my owne PB to it.
I wnder if you use lactose free milk if that will make a diffrence cause I am lactose intallerant so is some others of my friends
I followed this recipe exactly and it was absolutely wonderful!
And it was the first ice-cream I ever tried making. Thanks so much!
It’s soamaaing for us! Thanx!
Oh my goodness!!!!! I made this recipe and it was sooooooo good!!! It reminded me of baskin robbins recipe that I have always loved. I served it to our dinner guests and they were so impressed! Thanks so much Joy the Baker!
Oh, my, I’m in the process of making this right now and I could have sat down and ate the warm chocolate ice cream base, it was like the best chocolate pudding ever. I resisted and put it in the fridge to cool, but I’m dying to open the fridge and take a spoonfull. Since I keep the natural peanut butter in the fridge, I pulled out 1/4 cup to soften while the base cools and put the rest back in the fridge to stay cold so that I can have a ribbon of peanut butter and some chunks too. I’m so besides myself I can’t wait.
This ice cream is SO rich and delish, thanks for the recipe Joy!
Oh my, this looks soooo good. I will be making this soon because not two minutes ago I finished off my carton of Chocolate Peanut Butter ice cream from the local shop. To make it from scratch would make me so happy, I write back when I’m done making it!
YUMYUMYUM. This ice cream was so amazing (:
Heaven in the form of ice cream!
This is my go-to ice cream recipe. And I go to it FAR too often. It is magic!! You can’t buy ice cream this good. I would curse you but I would rather kiss you. :-)
THis looks ‘off your rocker’ amazing! I want some.
Joy – This recipe is AMAZING. We are all calling it a Reese’s Cup on steroids! The luxuriously thick texture is unlike any other ice cream I have ever made. Beware – You will find yourself consuming this quickly!
cornstarch, really? can you sub anything? cornstarch just sounds so…. anti-ice cream. i’ve never seen it in an ice cream recipe before. please joy, make me a believer?
xo blackberryqueen
hey blackberryqueen, you can sub egg yolks instead of corn starch. You will need at least 6 (more like 10) to thick the ice cream correctly
@blackberryqueen I used tapioca starch in place of the cornstarch which is in quite a bit of commercial ice creams and it worked wonderfully. It was quite thick after cooking it but upon retrieving it the next day to finish the recipe the cooked sauce had a nice looser pudding consistency.
I think next time I might add a few salted pretzels and frozen banana chunks you know to really take it over the edge!!
This ice cream didn’t even last long enough to become ice cream! We ate it before it froze, as pudding. It is the best chocolate peanut butter pudding I’ve ever had, and ever will have! Next time, we’ll freeze it though.
Made this and went to heaven. Had to fight the kids off with my spoon!
Wooooow! I can feel the smell in the photos! Love this!!
I love your comment that this ice cream is the proof that God loves us :)))
I’m making my salted caramel ice cream tomorrow – dad’s request for Xmas (along with chocolate waffles and hot fudge sauce), but mom loves chocolate and peanut butter, so may just have to make a second batch. Thanks!
how do you make salted caramel ice cream? I recently tried salted caramel chocolates made by ghirardelli and they are insanely good!
Mmmmmm, thank you SO much for this awesome recipe! I received an ice cream maker for Christmas & was dying to try it out…this was my first attempt & it.was.perfect! YUM! Chocolate peanut butter is my favorite ice cream flavor to begin with & this recipe ROCKS! Thank you & Happy New Year!
I think I am going to make a pie out of this at the pudding stage. How do you get peanut butter to drizzle though? It is usually in a big lump when you take it from the jar.
pie!? amazing. try thinning the peanut butter with heavy cream or half and half… a bit of salt and a bit of sugar. let me know how this goes for you!
oh! and you should totally top your pie with whipped cream!
Although I don’t have an ice cream maker I made this ice cream today the old fashioned way and it was simply divine! I think this recipe has inspired me to buy an ice cream machine! Thank YOU ;-)
I made this ice cream last summer for my husband, who is a HUGE chocolate peanut butter ice cream fan. I also shared some of the ice cream with some friends of ours. Everyone raved about how good this was. I have to agree that it looked fantastic! I am not a chocolate peanut butter fan so I didn’t have any personally but, I am going to make it again today. I can’t wait! This ice cream is awesome and incredibly rich and creamy. By far my most favorite ice cream recipe ever!
I just had some a little while ago, and it was one of the best ice creams I ever had! This was my first try at homemade ice cream, and I honestly can’t believe I made it myself! :) Excellent recipe.
Made this a few days ago- whoa nelly! So yummy, but be forewarned. Its super rich. I mean, super rich. I didn’t even felt like a had a big serving, and I almost had to go lie down! It was worth it though!
Made this tonight, in the freezer,, so far so good. Cant wait to try it tomorrow. Only thing I would add is that you need to double the recipe to get a full canister in an ice cream maker :)
Hi Joy,
I just love this recipe and have made it at least a half dozen times since finding it. Now summer is here and fruit is coming in season. I would like to use the same kind of eggless creamy-licious base you have going here but then add seasonal fruit. Can you make any recommendations as to tweaking.
Sanctuary much!
Joey
Queen of the Sol Kitchen
I just made this recipe today and it is AH-MAZ-ING! We’re having a hard time letting it completely freeze.
This recipe is amazing and super rich! Even my husband who doesnt love chocolate loves this one!!
I made this ice cream this weekend – loved the chocolate flavor. But, no matter how careful I tried to be, the peanut butter didn’t “drizzle” and I couldn’t create ribbons – it just got somehow mixed in with only one or two turns. How do you create these ribbons?
I love choc and peanut butter, especially ice cream! when I saw this I couldn’t wait to make it. I am making it now, but I burned the cocoa, sugar and milk mixture :-( was I supposed to be stirring it the whole time I was boiling it? It still tastes good but tastes burnt. I want to try again because i know this will tast even better when I don’t burn the chocolate! :-)
How much does this recipe make? We have a 4-gallon ice cream maker that’s about 20 years old, and it’s just not worth getting dirty for anything less than 3 gallons. I’ll happily make that much and then hide it behind the bags of frozen vegetables, but I have to figure out how many recipes I’m making at once first.
Thanks!! I’m really looking forward to trying this.
Made this today. Completely, insanely, ridiculously, and TOTALLY amazing.
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