Double Chocolate Peanut Butter Ice Cream
Written by joythebaker on July 23, 2008 – 4:48 pm -
A warning about this ice cream- don’t make it if you’re not prepared to eat the entire batch in one sitting and feel sick afterwards. Don’t do it. Don’t even think about making this ice cream if you think this is the kind of dessert that sits in the freezer waiting for after dinner, or company. This ice cream isn’t the one.
This Double Chocolate Peanut Butter Ice Cream is the kind of summer time dessert that you eat, sitting on your patio at sunset saying hello to your neighbors as they come home from work while you watch episodes of Big Love on your laptop. This is that dessert.
If you’re trying to exercise self control, don’t make this ice cream. If you’re trying to set an example for your children about moderation, turn away now.
BUT! If you’re looking for the most amazingly decadent, lick your finger, lick the spoon, lick the scoop, lick the bowl, go back for more and lick it all again ice cream. Well friends, this is the one.
Peanut butter and chocolate. I’ve died and gone to heaven. It reminds me of being a kid and ordering a scoop at the local shop. It makes me so happy that I’m an adult and can have as many scoops as I like.
What a world.
Seriously.
This ice cream is proof that God loves us.
Oh! On the savory side- check out this simple Caesar Salad I made. It’s over here!
Double Chocolate peanut Butter Ice Cream
2 1/2 cups whole milk
1 cup sugar
1/3 cup unsweetened cocoa powder
pinch of salt
3 Tablespoons cornstarch
1/2 cup heavy cream
3/4 cup semi sweet chocolate chips
1/2 cup smooth salted peanut butter ( I like the all natural peanut butter)
In a sauce pan over medium heat, stir together 2 cups whole milk, sugar, cocoa powder and salt. Heat until the milk start to steam, but before it starts to boil.
In a small bowl, stir together the remaining 1/2 cup of whole milk and the cornstarch. Stir until no lumps remain.
Add the cornstarch mixture to the heated milk and chocolate mixture and bring to a low boil. Boil until thickened. The mixture will look the consistency of chocolate pudding. Remove from flame.
In a small sauce pan, heat 1/2 cup of heavy cream. Once boiling, remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir the cream and chocolate mixture until incorporated.
Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in 1/4 cup of peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
Transfer the ice cream into a freezer safe container and fold in the remaining 1/4 cup of peanut butter. Cover and freeze until solid.
Yum!
Tags: best chocolate ice cream recipe, Chocolate, ice cream, peanut butter, summer
Posted in Frozen, Recipes | 76 Comments »
Thanks for the warning! I have no self control!
Oh. My. Good. Lord. This I have to have. Now.
Oh wow, I can’t wait to try this. It looks just like the chocolate-peanut butter ice cream at Baskin Robbins. That was my Uncle Sonny’s fave. He and I used to sneak there and get ice cream. I miss those times so much with him. I’ll definitely be making this in honor of him!!
Oh, when it gets all melty like that, it makes me crazy.;)
This is amazing. Thanks so much for sharing the recipe. I’ll be making this again, and again, and again…….
Joy…. wow! I made this over the weekend and all I can say is thank you! You made me a hero to my husband.
Good lordy lord!!! I’m fantasizing about using chopped up mini Reese’s as add-ins!
my peanut butter doesn’t ‘drizzle’. do you heat it first?
[...] Double Chocolate Peanut Butter Ice Cream! The photo just looks so delicious. Maybe even my peanut butter-hating sister would like it. Yes? [...]
I made this and served it to my guests at a lunch party, and they all loved it! Thank you for sharing the recipe!
I made this yesterday and linked to you today. Delicious.
[...] I CANNOT wait to make this ice cream. Thank you, Joy the [...]
[...] lick-the-bowl-then-go-back-for-seconds delicious, good-luck-not-eating-the-whole-dang-batch Double Chocolate Peanut Butter Ice Cream. Joy issues a warning that it will make you sick. She is right. TRY to show some self restraint. [...]
Thank you so much for this recipe! I couldn’t believe how difficult it was to find a chocolate peanut butter ice cream recipe. Your description absolutely sold me on this recipe, though.
I gave it a try earlier this evening, and it was simply decadent. I’m glad you gave us all of those warnings because they were spot on! I ended up eating a bowl of the ice cream before it was even fully set, and I am waiting impatiently for it to hurry up and freeze properly.
Seriously, this recipe gives Baskin Robbins and Haagen Daas a run for their money. Yum!
ha ha I tryed this once did not do to well anyhow will stick to my ready frozen stuff from the Baskin Robins nice and chunky PB or buy my own chocolate Ice cream and add my owne PB to it.
I wnder if you use lactose free milk if that will make a diffrence cause I am lactose intallerant so is some others of my friends
I followed this recipe exactly and it was absolutely wonderful!
And it was the first ice-cream I ever tried making. Thanks so much!
It’s soamaaing for us! Thanx!
[...] a huge fan of both peanut butter and agave nectar, combined this recipe from David Lebovitz with this one from Joy the Baker to create this Agave-Sweetened Chocolate Peanut Butter Ice Cream treat! Wow, was [...]
Oh my goodness!!!!! I made this recipe and it was sooooooo good!!! It reminded me of baskin robbins recipe that I have always loved. I served it to our dinner guests and they were so impressed! Thanks so much Joy the Baker!
Oh, my, I’m in the process of making this right now and I could have sat down and ate the warm chocolate ice cream base, it was like the best chocolate pudding ever. I resisted and put it in the fridge to cool, but I’m dying to open the fridge and take a spoonfull. Since I keep the natural peanut butter in the fridge, I pulled out 1/4 cup to soften while the base cools and put the rest back in the fridge to stay cold so that I can have a ribbon of peanut butter and some chunks too. I’m so besides myself I can’t wait.
This ice cream is SO rich and delish, thanks for the recipe Joy!
Oh my, this looks soooo good. I will be making this soon because not two minutes ago I finished off my carton of Chocolate Peanut Butter ice cream from the local shop. To make it from scratch would make me so happy, I write back when I’m done making it!
[...] This recipe sounds irresistable. The “pudding” smelled great. Tomorrow I’ll freeze it and add the peanut butter. [...]
[...] minutes, that pint is just a sad excuse for vanilla ice cream. Don’t even get me started of Chocolate Peanut Butter Ice Cream. I’ve got enough skills to dig out every ounce of peanut butter in seconds [...]
[...] cream to share. It is the best ice cream in the universe, I say. And this ice cream I found at Joy the Baker comes oh-so-very-very-close to replicating our favorite at Baskin Robbins. It is [...]