This Chocolate Peanut Butter Cup Ice Cream recipe makes a deliciously flavored homemade ice cream that chocolate and peanut butter lovers will adore!
If you’re anything like me and you could eat peanut butter all day, any day, then this Chocolate Peanut Butter ice cream is for you. At first I was a little hesitant about the peanut butter swirl, but I think it really adds something to it. I halved the recipe because I noticed that it cuts down the chocolate flavor. So maybe less is more? I used mini Reese’s peanut butter cups and quartered them, because as much as I love them, I don’t really want giant chunks of them… plus I’m pretty sure they would have done some serious damage to my ice cream maker.
Chocolate Peanut Butter Cup Ice Cream Recipe
Rich chocolate base, salty-sweet swirl, and bold mix-ins make Chocolate Peanut Butter Cup Ice Cream a layered dessert with a smooth texture and rich taste in every spoonful.
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Servings: 6 servings
Calories: 819kcal
Ingredients
- 2 cup heavy cream
- 1 cup whole milk
- 2 1/2 tbsp unsweetened cocoa powder - Dutch-process
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup sugar
- 1/4 tsp salt
- 5 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 cup mini peanut butter cups - quartered or halved
Peanut Butter Swirl
- 1/4 cup peanut butter
- 1/4 cup heavy cream
- 1/8 cup light brown sugar - packed
- 1 tablespoon light corn syrup
Instructions
- In a medium saucepan, warm 1 cup of heavy cream with the cocoa powder, whisking to blend the cocoa.
- Bring the mixture to a boil, remove from heat, and add in ¾ cup semisweet chocolate. Stir until smooth. Then add the remaining cup of heavy cream, stirring until smooth. Pour the mixture into a large bowl, scraping the saucepan to remove all the chocolate. Set a mesh sieve over the bowl.
- Warm the milk, sugar, and salt in the same saucepan.
- In a separate bowl, whisk the yolks lightly. Slowly pour the warm milk, sugar, and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook. Constantly stir the mixture over medium heat with a heat-resistant spatula, scraping the sides and bottom. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees Fahrenheit / 77 degrees Celsius on a thermometer). Remove immediately and pour through the mesh sieve into the chocolate mixture. Stir in the vanilla.
- Place the bowl over an ice bath to cool and then place in the refrigerator to chill thoroughly (approximately 25–30 minutes).
- To make the peanut butter swirl, combine all ingredients in a small saucepan and cook until the sugar is dissolved. Chill over an ice bath and place in the refrigerator until the ice cream is done.
- Pour the ice cream mixture into the maker according to the manufacturer’s instructions. Churn for 30 minutes. Meanwhile, quarter the mini peanut butter cups. Add during the last minute of churning.
- When the ice cream is finished, layer by layer, add the ice cream and swirl the peanut butter.
- Store the mixture in an airtight freezer-safe container and freeze for 4 hours before serving.
NOTES
STORE Reese's Peanut Butter Cup Ice Cream in an airtight, freezer-safe container. It will keep well in the freezer for up to 2 weeks, though it’s freshest within the first 5–7 days.
For the best texture, press a piece of parchment directly against the surface to prevent ice crystals. If it’s too hard to scoop straight from the freezer, let it sit at room temperature for 5–10 minutes before serving.
Nutrition
Serving: 1serving | Calories: 819kcal | Carbohydrates: 66g | Protein: 13g | Fat: 59g | Saturated Fat: 31g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 261mg | Sodium: 280mg | Potassium: 469mg | Fiber: 4g | Sugar: 57g | Vitamin A: 1607IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 3mg
