Rich chocolate and peanut butter ice cream with chocolate and peanut butter chunks mixed throughout is a dream come true for any ice cream lover.
The candy pieces are just the right amount of dark chocolate and peanut butter to mix into the ice cream.
Chocolate Peanut Butter Cup Ice Cream
The first time I made this chocolate ice cream and filled it with peanut butter cups, 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! Fresh Mint Ice Cream is like no other mint ice cream you’ve tried in the past, it is one of our current favorites.
Chocolate Peanut Butter 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 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.
If, however, you’re looking for an ice cream recipe with even more candy, Nutty Bars Ice Cream is a rich peanut butter ice cream loaded to the absolute max with chunks of Little Debbie’s classic Nutty Buddy Wafer Bars.
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!
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!
recipe inspired by Jen at My Tiny Oven
Chocolate Peanut Butter Ice Cream Recipe
- 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 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
Ingredients
- 1 cups heavy cream
- 1 cups whole milk
- 1/2 cup sugar
- 1/4 cup unsweetened Dutch process cocoa powder
- 1/8 teaspoon kosher 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
{originally published 7/26/11 – recipe notes and photos updated 5/6/22}
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?
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.
Jill says
Wow!!! Just got an ice cream maker and everything we have tried has been really great. Then we tried this one tonight…. This recipe alone was worth the cost of the machine lol. This my favorite ice cream flavor at the ice cream shops and this recipe exceeded my expectations. Followed it to a T and worked like a charm! Churned to nearly firm in about 12 mins. Thanks for the recipe 🙂
Mary Younkin says
I’m so glad you like it, Jill!
Stacey Hainsworth says
Made this for the first time. It’s amazing. Reminds me of Baskin-Robbins Peanut Butter Chocolate ice cream. Which is my favorite flavor. LOVE IT!!! Will definitely make again and again.
Mary Younkin says
I’m so happy to hear that you love the ice cream, Stacey.
Sharifa Mwinyi says
I like anything with chocolates, what if I don’t have heavy cream? can I have a nice icecream?
Mary Younkin says
If you have half and half, you can sub the half and half for both the milk and the heavy cream. If you make it only with milk, it won’t be very creamy and will be more crumbly as ice milk.
Jane App says
This. Is. So. Flipping. Good.
I did add a splash of vanilla, and used fewer chocolate chips than specified. Also, I’m not sure when the “foaming” stage arrives; I stirred as the mixture bubbled, and it formed a very thick base, that became *very* thick as it chilled. Every other ice cream I’ve made, I’ve been able to pour the base into the churner, but I had to scoop this out. I also had to stop the churner pretty soon after adding the chocolate chips, because the machine started to rebel against the extra effort. However, the texture of the ice cream, once finished, was beautiful.
Thank you for this delicious recipe; it’s definitely going into the rotation!
Mary Younkin says
That’s awesome, Jane! I’m so glad you like it.
Jen says
Even the mixture tastes amazing! So excited to let this cool and make the ice cream! Perfect for the 100 temps we’re about to get. ☀️
Mary Younkin says
Enjoy the ice cream, Jen! Summer really is coming.
J says
Just made the mixture and it tastes INCREDIBLE. Using Dutch cocoa and letting it bloom when you boil it brings out that richer chocolate flavor. I’m going to add some peanut butter Rice Krispie bites (made w pb, honey, vanilla, and a dash of cinnamon) and marshmallows! Can’t wait!
Mary Younkin says
I’m so glad you like it, J!
Rob Gokey says
I have not made this recipe yet. The ingredients list specifies peanut butter cups. The instructions refer to chocolate chips and chocolate pieces. Would you please clarify this for me. Thank you.
Mary Younkin says
Hi, Rob! In the recipe card, the recipe calls for either 1 cup of roughly chopped peanut butter cups or 1 cup of chocolate chips. Depending on your preference, you can use either in the recipe. I hope you love the ice cream!