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Chocolate Peanut Butter Ice Cream

Chocolate peanut butter ice cream made with a cooked custard base, churned until thick, then layered with warm peanut butter ribbons. Expect deep, bittersweet chocolate with visible peanut-butter swirls in every scoop.
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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: 450
Ingredients Equipment Method Notes

Ingredients
  

Ice cream 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
  • 0.75 cup creamy peanut butter, warmed until pourable

Equipment

  • 1 Dutch oven
  • 1 ice cream maker

Method
 

Cook the chocolate custard
  1. Whisk cocoa powder into the heavy cream and whole milk, then heat in a saucepan until steaming with tiny bubbles at the edges, about 5 minutes. Visual cue: the mixture should look glossy and dark before you add the chocolate.
  2. Add the chopped dark chocolate and whisk until fully melted and smooth, about 2 to 3 minutes. Visual cue: no chocolate lumps remain; the surface looks uniform.
  3. Whisk the egg yolks and granulated sugar until pale and slightly thick, about 2 to 3 minutes. Visual cue: the mixture lightens in color and ribbons slowly from the whisk.
  4. Slowly whisk the hot chocolate cream into the egg yolks to temper, drizzling in a thin stream. Visual cue: the yolk mixture should not curdle or look grainy.
  5. Return everything to the saucepan and cook, stirring constantly, until it reaches 175°F, about 8 to 10 minutes. Visual cue: it coats the back of a spoon and the custard holds a clear line when you run a finger through it.
  6. Strain the custard, then whisk in vanilla extract and salt and stir to combine. Visual cue: the custard becomes smooth and evenly colored.
  7. Cool completely to room temperature, then cover and refrigerate for at least 4 hours until cold. Visual cue: the custard should be fully chilled with a skin that you can smooth out when stirring.
Churn and swirl with peanut butter
  1. Warm the creamy peanut butter until pourable, about 20 to 40 seconds in the microwave, then set aside. Visual cue: it should flow easily like a thick sauce.
  2. Churn the chilled chocolate custard in an ice cream maker until thick and the texture looks like soft-serve, about 15 to 20 minutes. Visual cue: it should mound in the churner rather than pour.
  3. Layer the churned ice cream into a freezer container, drizzling the warm peanut butter between each layer. Visual cue: you’ll see dark chocolate and golden peanut butter bands throughout.
  4. Swirl the layers with a knife just enough to create ribbons, not fully mixed marbling. Visual cue: distinct swirl streaks remain visible at the surface.
  5. Freeze for at least 2 hours until firm. Visual cue: the ice cream should scoop with clean edges and minimal wobble.

Notes

Pro tip: when cooking to 175°F, stir constantly and watch the custard for spoon-coating consistency—temperature prevents scrambled eggs. Refrigerate the custard before churning for up to 2 days. After churning and freezing, store in the freezer for up to 2 weeks (freeze yes). For a lower-sugar option, use a 1:1 granulated sugar substitute—texture stays closest to the original.