I was powerless against this chocolate peanut butter ice cream. I should have stopped long before I did, but I couldn’t. Rich chocolate notes and creamy peanut butter combine to make a truly delicious dessert. This isn’t a light or diet version — and that’s part of what makes it so irresistible.
You Could Add Nuts. If You Wanted To.
I like nuts in ice cream, but for this batch I used smooth peanut butter. If you want crunch, fold in roasted peanuts or chopped pecans after the ice cream has been churned and is nearly finished. Adding nuts at the end preserves their texture.
I use a simple, reliable ice cream maker. It isn’t fancy, but it works hard and makes a perfect amount for two to four people. If you have more guests, double the recipe — though with this ice cream it’s hard to stop at a single scoop.
Also try my butter pecan ice cream and my homemade strawberry ice cream for more easy, homemade frozen treats.
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Chocolate Peanut Butter Ice Cream
Equipment
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Saucepan
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Whisk
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Ice Cream Maker
Ingredients
- 2 cups half and half
- ¼ cup cocoa powder
- ½ cup white sugar
- pinch kosher salt
- ½ cup creamy peanut butter do NOT use crunchy
Instructions
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Whisk together the half and half, cocoa powder, sugar and salt in a large saucepan.
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Heat over medium-high until it comes to a boil and begins to foam.
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Remove from heat and whisk in the peanut butter until the mixture is smooth and fully blended.
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Chill in the refrigerator for at least 1 hour, then process in your ice cream maker according to the manufacturer’s instructions.
Notes
Nutrition
Nutritional values are approximate.