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

4.72 from 14 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
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

4.72 from 14 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
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. no spring chicken says

    This is my family's favorite flavor! We buy Tillamook brand when it's on sale… can't afford it otherwise. Thanks for the recipe!

    *Sarah Plain and Tall was actually just one very small, simple book. It's likely you did read it when you were younger. The writers for Hallmark films would have had to have taken A LOT of liberty to make the story into 3 movies but they did a great job!

    Blessings, Debbie

  2. esther says

    Oh, there's nothing too wrong with saving it for yourself right?
    I just said to my husband yesterday, "I really think it'd be nice to get an ice cream maker", and now it is confirmed.

  3. Dottie says

    i'm going to leave this recipe up so my husband can see it. If this isnt reason enough to get an ice cream maker, i don't know what is!

  4. Marjie says

    Now, this ice cream would be safe from me, because I eat only straight chocolate – not chocolate foods. The real problem is that I'd have to make 2 or 3 batches just to have enough to feed my hungry horde! It sounds really promising!

  5. Zoe says

    Wow! This ice cream and all your baking recipes are fantastic! I'm happy to follow your blog for more of your delicious cooking ideas!

  6. Tricia @ saving room for dessert says

    You know I love that you read my older posts! I always read yours too but never leave comments – guess I'm afraid I'll look dumb showing up so late for the party! Love this recipe and can't wait until next summer to give it a try. I don't know why I have to wait until next summer – but guess we have enough goodies around the house this time of year! Have a great week.

  7. quiltandcafe says

    Made this last night and finished it this morning. It's delicious! The chocolate mixture before the peanut butter goes in is awesome by itself. Would make a great hot chocolate. Thanks for sharing!
    5 stars

  8. Holly says

    I made this today and it blew me away! Perfection! Thank you so much for sharing! YUM! Tastes like gourmet ice cream from a local ice cream shop!5 stars

  9. Lizane says

    Just a note for those who want this right away and don’t want to wait to boil the chocolate then wait for it to cool. My ice cream cookbook has a very similar recipe and because there are no eggs in this recipe, it does NOT need to be boiled. If you ensure that you have whisked all other ingredients well enough (approx 2 min) so that the sugar is not grainy, you can melt the PB in the microwave (or on the stove) before you add it to the chocolate and then you can skip the heating part all together and go straight to the machine…5 stars

    • Mary Younkin says

      For what it’s worth, in my experience, that will work, but the final result will be smoother and creamier with the cooked and cooled version. Thanks for the tips, Lizane!

    • Mary Younkin says

      Sorry to hear that you didn’t love it, Nole. I’m happy to help work through any problems, but I’d need a little more information. Did you substitute any ingredients? or adjust any measurements?

  10. Ari says

    Hi! I tried to make this recipe but for some reason my ice cream didn’t thicken in my churner. I followed your instructions exactly except that we didn’t have smooth peanut butter so I used crunchy instead. Any idea what might’ve happened?

    • Mary Younkin says

      While I haven’t tried this with crunchy peanut butter myself, I don’t think that would have caused issues with the churning, Ari. What kind of machine were you using? It sounds like it didn’t churn long enough.

    • Ari says

      The Cuisinart Pure Indulgence. I use it quite a lot and this is the first time it didn’t work for me. Could it be because I used natural peanut butter?

    • Mary Younkin says

      Natural peanut butter might have affected the texture. I honestly can’t say, Ari. However, it should have thickened regardless. Is it possible the ice cream bowl wasn’t fully frozen? or that it thawed before finishing churning?

    • Christopher says

      I have the same churner and it has left me with a cold goo instead of Lucious Firm product when I have churned in a hot kitchen or less than fully frozen churner.
      Make sure you start with WELL chilled ingredients and that your churner reservoir is rock solid frozen (no noise AT ALL when you shake it).

      Nota bene: wrap churner in plastic bag in the freezer when prepping it to avoid freezer burn

  11. Mike says

    I see that this recipe is basically a copy of a recipe by someone else, from 2011. Anyway, the taste of the chocolate peanut butter base was good, but texture of the final product was not. By cooling the liquid for so long — eight plus hours — it made it too dense, so that it processed too quickly in the ice cream maker. As a result the texture was off. I would try letting the base cool down to room temperature and then put it in the fridge for no more than 1 hour. I see another comment that notes a problem with churning–again, that’s because of the density, no doubt.3 stars

    • Mary Younkin says

      Feel free to adapt the recipe however you like, Mike. As clearly noted above, Jen originally posted this recipe and I loved it. I shared it because I just plain loved it several years ago and recently reshared it.

  12. Angela says

    This was so easy to “whip up”. I liked the hint about turning up the temp. That was helpful to speed up the process a bit. I will let you know how my turns out. Thanks for the recipe and stay tuned.5 stars

  13. Amanda says

    Just made this…it’s delicious! No need for the extra Reese’s Cups because it already tastes like one. Next time we will just need to double or triple the recipe for a bigger crowd.5 stars

  14. Andy says

    My ice cream maker can only make 1.9L at a time. If i double this recipe will it fit? If so do i need to mix it any longer than usual?

  15. Jen says

    Does this recipe fill the ice cream can completely? Or do you need to add additional milk to reach the fill line?

    • Mary Younkin says

      The ice cream mixture will increase in size as it churns and air is mixed into it, Jen. That said, this recipe is written for a 1.5qt machine. If you have a 4qt machine, you could double the recipe if you desire, but definitely do not add additional milk to the mix.

  16. Catherine says

    Loving the vanilla ice cream and can’t wait to try this recipe!

    I have dark chocolate discs. Can I use that instead of cocoa powder? 1 cup as well?

  17. 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.

  18. 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 🙂5 stars

  19. 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.5 stars

  20. 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.

  21. 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!5 stars