A beloved combo comes together in our totally irresistible Peanut Butter-Chocolate Chip Ice Cream. It’ll bring out the kid in you!
Some things are just meant to go together. Sunshine and cocktails. Peas and carrots. Winter days and hot chocolate. Mashed potatoes and gravy. Milk and cookies. And, of course, peanut butter and chocolate. Sorry, jelly, but sometimes you have some stiff competition.
I’m sure quite a few of you will agree. After all, many of us grew up loving those ever-popular chocolate and peanut butter cup candies or the chocolate-coated peanut clusters our moms made for school bake sales. To me, this flavor combination always takes me right back to my childhood. We enjoyed it in milkshakes, and every once in a while, my mom would also surprise us with a batch of her soft and chewy peanut butter-chocolate chip cookies.
This summer, I was inspired to pay tribute to this fantastic pairing by coming up with this rich and nutty ice cream recipe. Brimming with that robust peanut flavor and studded with slivers of crisp chocolate, it’s a heavenly treat guaranteed to brighten up your day, whether scooped into a bowl or served in a crunchy waffle cone!
Tasty tweaks
Though we love peanut butter and consider it a top combination with chocolate, the same can be said about hazelnuts. It’s no wonder Nutella has become such a popular spread! Instead of peanut butter, you can also try using hazelnut butter, which yields a slightly more delicate, floral flavor profile. In fact, most nut butters (or even a combination) will work just fine.
Instead of melted semisweet chocolate, stirring in some milk chocolate chips or chopped dark chocolate is also possible. Add this when you churn the ice cream in the machine.
Want to make a vegan version? Simply replace the milk with a rich plant-based milk such as soy milk, and replace the cream with either soy cream or cashew cream. Stay away from low-fat plant-based milks such as rice milk, as they won’t give the ice cream that rich, velvety mouthfeel.
How do I store leftovers?
Stored in an airtight container, this homemade ice cream will keep well in your freezer for up to 1 week. To prevent ice crystals from forming, place a piece of plastic wrap or parchment paper on the surface of the ice cream before closing the container.
Serving suggestions
Why not make ice cream sandwiches with this peanut butter-chocolate chip ice cream and either our Butterfinger Cookies or these Flourless Peanut Butter Cookies? If you’re looking for more ways to savor the perfect combo of chocolate and peanut butter, try our Chocolate-Peanut Butter Cookies or whip up a batch of these delectable Peanut Butter Balls.
Peanut Butter-Chocolate Chip Ice Cream
Ingredients
- 1 cup creamy peanut butter
- 1 1/4 cup whole milk
- 2 cups heavy cream
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 6 ounces semi sweet chocolate
Instructions
- In a medium saucepan, melt the peanut butter over medium heat until smooth, about 2 minutes.
- Take the pan off the heat. Add the milk.
- Add the heavy cream.
- Whisk in the sugar.
- Add in the vanilla. Whisk until the mixture comes together. Chill the mixture overnight.
- After the base has chilled, pour the mixture into your ice cream machine and churn according to manufacturer instructions. This usually takes 20 to 30 minutes.
- Meanwhile, melt the chocolate. I use the microwave, but you can use a double boiler.
- After churning, layer the ice cream with the chocolate in a freezer-safe container. The chocolate will start to harden as soon as it hits the cold ice cream.
- Let the ice cream harden in the freezer for about 2 hours before serving.
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