Chocolate Peanut Butter Ice Cream

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Rich chocolate and peanut butter ice cream with chocolate pieces throughout, this is the most decadent ice cream I have made yet.

The chocolate candy pieces were just the right amount of dark chocolate to mix into the ice cream.

Homemade Chocolate Peanut Butter Ice Cream is a hit!The first time I made this ice cream, I stashed it in the freezer for a few days before sharing it with my boys. I knew without a doubt that they would flip over this ice cream. (Yes, I enjoyed it daily. There just wasn’t the right moment to share it initially. You do believe me, right?)

I’ve been making this ice cream for almost nine years now and this is still one of our favorite ice creams. It tastes just like a smooth, creamy chocolate peanut butter cup!

I don’t know if I’ve ever had as many ice cream related questions from readers as I have this past week. So many people are making Homemade Ice Cream and looking at Ice Cream Makers too. Apparently, when we’re staying home, we all crave ice cream together.

For more great recipes to try, don’t miss the whole collection of ice cream recipes!

Chocolate Peanut Butter Cup Ice Cream is better than store bought!

Chocolate Peanut Butter Cup Ice Cream

There aren’t very many ice cream recipes on this website that require cooking the base mixture over the stove, but this one? It is absolutely worth a few minutes of stirring and the lengthy chill time before churning. And when I say it’s worth it? I mean it.

I’d choose this chocolate peanut butter ice cream combination over anything store-bought!

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Just a heads up: As much as I love this ice cream fully loaded with peanut butter cups, I need to caution you that adding too much candy to this ice cream will make it far less creamy and more likely to crumble apart.

It’s absolutely delicious that way too (as evidenced by some of these photos) but it won’t be as pretty or scoopable if it’s fully loaded with chocolate peanut butter chunks.

For what it’s worth, this ice cream is absolutely lovely without any additional candy mixed in to it.

Chocolate Peanut Butter Ice Cream recipe by Barefeet In The Kitchen

If you don’t happen to have peanut butter cups in the house, but you do have chocolate and peanut butter, you might want to try your hand at Homemade Reese’s Cups too!

Chocolate Peanut Butter Ice Cream

  1. In a large saucepan, combine everything except the peanut butter and the chocolate chips. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil. (If you are impatient like me, increase the heat, but continue stirring non-stop. Do not step away at this point.)
  2. When the mixture begins to foam, remove it from the heat and stir in the peanut butter. Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.
  3. Process the mixture according to your ice cream maker’s instructions. When the ice cream is almost finished, stir in the chocolate pieces of your choice,  if desired. Transfer the finished ice cream to a freezer-safe container.
Chocolate Peanut Butter Ice Cream

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Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream

4.64 from 11 votes
Recipe inspired by Jen at My Tiny Oven
Pin Print Review
Prep Time: 10 mins
Cook Time: 45 mins
Chill time: 8 hrs
Total Time: 8 hrs 55 mins
Course: Dessert
Cuisine: American
Servings: 6 1/2 cup servings

Ingredients 

  • 1 cups heavy cream
  • 1 cups whole milk
  • 1/2 cup sugar
  • 1/4 cup unsweetened Dutch process cocoa powder
  • 1/8 teaspoon salt
  • 1/2 cup smooth peanut butter
  • 1 cup peanut butter cups (roughly chopped) or 1 cup mini chocolate chips

Instructions

  • In a large saucepan, combine everything except the peanut butter and the chocolate chips. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil. If you are impatient like me, increase the heat, but continue stirring non-stop.  Do not step away at this point.
  • When the mixture begins to foam, remove it from the heat and stir in the peanut butter. Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.
  • Process according to your machine’s instructions. When the ice cream is almost finished, stir in the chocolate pieces and transfer to a freezer-safe container. Enjoy!

Nutrition

Calories: 361kcal · Carbohydrates: 31g · Protein: 9g · Fat: 25g · Saturated Fat: 12g · Cholesterol: 59mg · Sodium: 208mg · Potassium: 292mg · Fiber: 2g · Sugar: 22g · Vitamin A: 649IU · Vitamin C: 1mg · Calcium: 86mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 7/26/11 – recipe notes and photos updated 3/27/20}

Homemade Peanut Butter Cup Chocolate Ice Cream

Rich chocolate and peanut butter ice cream with chocolate pieces throughout, this is the most decadent ice cream I have made yet.

The chocolate candy pieces were just the right amount of dark chocolate to mix into the ice cream.

Homemade Chocolate Peanut Butter Ice Cream is a hit!The first time I made this ice cream, I stashed it in the freezer for a few days before sharing it with my boys. I knew without a doubt that they would flip over this ice cream. (Yes, I enjoyed it daily. There just wasn’t the right moment to share it initially. You do believe me, right?)

I’ve been making this ice cream for almost nine years now and this is still one of our favorite ice creams. It tastes just like a smooth, creamy chocolate peanut butter cup!

I don’t know if I’ve ever had as many ice cream related questions from readers as I have this past week. So many people are making Homemade Ice Cream and looking at Ice Cream Makers too. Apparently, when we’re staying home, we all crave ice cream together.

For more great recipes to try, don’t miss the whole collection of ice cream recipes!

Chocolate Peanut Butter Cup Ice Cream is better than store bought!

Chocolate Peanut Butter Cup Ice Cream

There aren’t very many ice cream recipes on this website that require cooking the base mixture over the stove, but this one? It is absolutely worth a few minutes of stirring and the lengthy chill time before churning. And when I say it’s worth it? I mean it.

I’d choose this chocolate peanut butter ice cream combination over anything store-bought!

Just a heads up: As much as I love this ice cream fully loaded with peanut butter cups, I need to caution you that adding too much candy to this ice cream will make it far less creamy and more likely to crumble apart.

It’s absolutely delicious that way too (as evidenced by some of these photos) but it won’t be as pretty or scoopable if it’s fully loaded with chocolate peanut butter chunks.

For what it’s worth, this ice cream is absolutely lovely without any additional candy mixed in to it.

Chocolate Peanut Butter Ice Cream recipe by Barefeet In The Kitchen

If you don’t happen to have peanut butter cups in the house, but you do have chocolate and peanut butter, you might want to try your hand at Homemade Reese’s Cups too!

 

Chocolate Peanut Butter Ice Cream

  1. In a large saucepan, combine everything except the peanut butter and the chocolate chips. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil. (If you are impatient like me, increase the heat, but continue stirring non-stop. Do not step away at this point.)

  2. When the mixture begins to foam, remove it from the heat and stir in the peanut butter. Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.

  3. Process the mixture according to your ice cream maker’s instructions. When the ice cream is almost finished, stir in the chocolate pieces of your choice,  if desired. Transfer the finished ice cream to a freezer-safe container.

Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream

Chocolate Peanut Butter Ice Cream

4.64 from 11 votes
Recipe inspired by Jen at My Tiny Oven
Pin Print Review
Prep Time: 10 mins
Cook Time: 45 mins
Chill time: 8 hrs
Total Time: 8 hrs 55 mins
Course: Dessert
Cuisine: American
Servings: 6 1/2 cup servings

Ingredients 

  • 1 cups heavy cream
  • 1 cups whole milk
  • 1/2 cup sugar
  • 1/4 cup unsweetened Dutch process cocoa powder
  • 1/8 teaspoon salt
  • 1/2 cup smooth peanut butter
  • 1 cup peanut butter cups (roughly chopped) or 1 cup mini chocolate chips

Instructions

  • In a large saucepan, combine everything except the peanut butter and the chocolate chips. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil. If you are impatient like me, increase the heat, but continue stirring non-stop.  Do not step away at this point.
  • When the mixture begins to foam, remove it from the heat and stir in the peanut butter. Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.
  • Process according to your machine's instructions. When the ice cream is almost finished, stir in the chocolate pieces and transfer to a freezer-safe container. Enjoy!

Nutrition

Calories: 361kcal · Carbohydrates: 31g · Protein: 9g · Fat: 25g · Saturated Fat: 12g · Cholesterol: 59mg · Sodium: 208mg · Potassium: 292mg · Fiber: 2g · Sugar: 22g · Vitamin A: 649IU · Vitamin C: 1mg · Calcium: 86mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

{originally published 7/26/11 – recipe notes and photos updated 3/27/20}

Homemade Peanut Butter Cup Chocolate Ice Cream

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Matt says

    Ours came out basically solid from the fridge to the point we couldn’t even churn it in the ice cream maker! Any suggestions?3 stars

    • Mary Younkin says

      Hi Matt! Just to clarify, it churned normally and then solidified in the freezer? From your comment, it sounds like you might have then tried churning it again? I typically let the ice cream rest at room temperature for a bit before scooping/serving it, if it’s too firm after freezing. How firm it will freeze after it is transferred to a container, often depends on the freezer temperature settings.

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