Peanut butter and chocolate are a match made in dessert heaven, and this Buckeye Ice Cream is proof! With its rich, creamy texture and chocolatey crunch, you’ll find it hard to resist.
Inspired by the classic Ohio candy, this Buckeye ice cream is a dreamy frozen treat that brings the beloved flavor combo of chocolate and peanut butter to every bite. It’s indulgent, nostalgic, and totally irresistible for anyone who loves that sweet-salty pairing.
If you love all things peanut butter and chocolate, you’ll also want to try my Peanut Butter Buckeyes, Reese’s Peanut Butter Oatmeal Bars, and my Dark Chocolate Monster Cookies.
Table of Contents
Why We Love This Ice Cream
- Churned in less than 15 minutes for a quick homemade treat.
- A great make-ahead dessert for parties or special occasions.
- The peanut butter and chocolate combo is irresistible for dessert lovers.
Recipe Ingredients
Peanut Butter – Creamy peanut butter is ideal for a rich, smooth texture in this recipe.
Honey – Honey adds natural sweetness and a silky texture to the ice cream.
Bittersweet Chocolate – Adds a deep, slightly bitter flavor that complements the sweetness of the peanut butter.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Chocolate Varieties – You can replace bittersweet chocolate with milk chocolate for a sweeter flavor, or add chocolate swirls for a decadent twist. Incorporate cocoa powder for a deeper chocolate taste, or include chocolate fudge for extra richness.
Whipped Cream – Fold in freshly whipped cream after churning to create a lighter, airier texture. This adds a creamy, fluffy consistency to the ice cream.
How to Make Buckeye Ice Cream
Step 1: Mix 2 tablespoons of whole milk with the cornstarch in a small bowl. Whisk until smooth.
Step 2: In a medium bowl, combine cream cheese, peanut butter, salt, and vanilla. Beat until smooth.
Step 3: Combine the remaining milk, cream, sugar, corn syrup, and honey in a medium-sized saucepan. Bring to a rolling boil over medium-high heat (watch closely to prevent it from boiling over). Boil for 3-4 minutes, then remove from heat. Add the cornstarch mixture and return to heat for 1 minute, until thickened. Remove from heat.
Step 4: Gradually whisk the hot milk mixture into the cream cheese/peanut butter mixture. Whisk until completely smooth and silky. Pour the mixture into a 1-gallon Ziploc freezer bag and place in an ice bath or refrigerator until cold, for approximately 30-35 minutes.
Step 5: Prepare the machine. Pour the ice cream base into the frozen canister and begin to churn. Follow the manufacturer’s instructions. (If using the KitchenAid attachment, it may take around 15 minutes. Be careful not to overchurn—if buttery flakes form, it’s overchurned.)
Step 6: Meanwhile, melt the chocolate in a double boiler and remove it from the heat to let it cool.
Step 7: When the ice cream is thick and creamy and almost finished, drizzle the melted chocolate through the opening and allow it to solidify, forming chocolate freckles.
Step 8: Remove the ice cream and pack it into an airtight, freezer-safe container. Freeze for 3-4 hours before serving.
Expert Tips
Add a Stabilizer for Smoother Texture – Using a stabilizer like a small amount of gelatin or xanthan gum can help prevent ice crystals and improve the ice cream’s creaminess during storage.
Use High-Fat Peanut Butter – Opt for high-fat peanut butter for a creamier texture and a more authentic Buckeye flavor.
FAQs
Absolutely! Try high fructose corn syrup for extra sweetness, or swap the honey with maple syrup to add a warm, earthy flavor.
To prevent ice crystals, you can use stabilizers like guar gum, xanthan gum, or soy lecithin. These ingredients help maintain a smooth, creamy texture by reducing ice crystal formation during freezing.
Absolutely! Stir in chopped nuts, mini chocolate chips, or caramel swirls when the ice cream is nearly done churning.
Storage Information
STORE Buckeye Ice Cream leftovers in an airtight, freezer-safe container to prevent freezer burn. It will keep for up to 2 weeks, maintaining its creamy texture.
Avoid frequent thawing and refreezing. Let it sit at room temperature for 5 minutes to soften before scooping.
More Deliciously Creamy Ice Cream
Buckeye Ice Cream Recipe
Ingredients
- 2 cup whole milk
- 1 1/4 cup heavy cream
- 3 tablespoons cream cheese
- 1 tbsp + 1 tsp cornstarch
- 1/2 cup creamy peanut butter - heaping
- 1/2 tsp salt
- 2/3 cup granulated sugar
- 2 tbsp light corn syrup
- 1/2 teaspoon vanilla
- 1 1/2 tbsp honey
- 4 oz bittersweet chocolate
Instructions
- Mix 2 tablespoons of whole milk with the cornstarch in a small bowl. Whisk until smooth.
- In a medium bowl, combine cream cheese, peanut butter, salt, and vanilla. Beat until smooth.
- Combine the remaining milk, cream, sugar, corn syrup, and honey in a medium-sized saucepan. Bring to a rolling boil over medium-high heat (watch closely to prevent it from boiling over). Boil for 3-4 minutes, then remove from heat. Add the cornstarch mixture and return to heat for 1 minute, until thickened. Remove from heat.
- Gradually whisk the hot milk mixture into the cream cheese/peanut butter mixture. Whisk until completely smooth and silky. Pour the mixture into a 1-gallon Ziploc freezer bag and place in an ice bath or refrigerator until cold, for approximately 30-35 minutes.
- Prepare the machine. Pour the ice cream base into the frozen canister and begin to churn. Follow the manufacturer’s instructions. (If using the KitchenAid attachment, it may take around 15 minutes. Be careful not to overchurn—if buttery flakes form, it’s overchurned.)
- Meanwhile, melt the chocolate in a double boiler and remove it from the heat to let it cool.
- When the ice cream is thick and creamy and almost finished, drizzle the melted chocolate through the opening and allow it to solidify, forming chocolate freckles.
- Remove the ice cream and pack it into an airtight, freezer-safe container. Freeze for 3-4 hours before serving.
If you love peanut butter and chocolate together, this is a great combo! 😉
IT’S delicious
I am so happy you like it! Thank you!