Chocolate Peanut Butter Ice Cream

4.37 from 22 votes

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.

Prep Time10

Cook Time45

Chill time8

Total Time8 55

Course: Dessert

Cuisine: American

Servings: 1/2 cup servings

1 cups heavy cream
1 cups whole milk
½ cup sugar
¼ cup unsweetened Dutch process cocoa powder
⅛ teaspoon kosher salt
½ cup smooth peanut butter
1 cup peanut butter cups, roughly chopped, or 1 cup miniature peanut butter cups (the very small pb cups that come unwrapped in a bag in the baking aisle work great)

In a large saucepan, combine everything except the peanut butter and the peanut butter cups. 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 candy pieces and transfer to a freezer-safe container.