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Chocolate Peanut Butter Ice Cream

Chocolate peanut butter ice cream made with a cooked chocolate custard base and a thick peanut butter swirl. Deep, bittersweet chocolate ribbons run through every scoop for a classic churned texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling + freezing 4 hours 15 minutes
Total Time 4 hours 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate base
  • 2 cup heavy cream
  • 1 cup whole milk
  • 0.75 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 4 oz dark chocolate, chopped
  • 5 egg yolks
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Peanut butter swirl
  • 0.75 cup creamy peanut butter, warmed until pourable

Equipment

  • 1 ice cream maker
  • 1 saucepan

Method
 

Make the chocolate custard
  1. Whisk cocoa into heavy cream and whole milk, then heat in a saucepan until steaming, stirring constantly for even heating.
  2. Add chopped dark chocolate and whisk until fully melted and smooth, with no lumps visible.
  3. In a separate bowl, whisk egg yolks and granulated sugar until pale and slightly thickened, about 1 to 2 minutes.
  4. Slowly whisk the hot chocolate cream into the egg yolk mixture so the eggs temper without scrambling.
  5. Return everything to the saucepan and cook, stirring, until the custard reaches 175F on an instant-read thermometer.
  6. Strain the custard, then stir in vanilla extract and salt, keeping it smooth and glossy.
  7. Cool the custard completely before chilling to prevent icy texture later.
Chill, churn, and swirl
  1. Refrigerate the custard at least 4 hours until very cold, then churn in an ice cream maker according to the manufacturer’s instructions.
  2. Layer the churned ice cream into a container, drizzling warm creamy peanut butter between each layer and swirling with a knife for thick ribbons.
  3. Freeze at least 2 hours until firm, so the swirl sets and slices cleanly.

Notes

Pro tip: cool the custard completely before churning for a smoother scoop and a firmer peanut butter ribbon. Refrigerate leftovers in a sealed container up to 3 days; freezer storage is best within 1 month for best texture. Freezing is yes—let it soften 5 to 10 minutes before serving. For a dairy-reduced option, use lactose-free milk and heavy cream substitutes, but expect a slightly softer churn.