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–+ liters/4 pints
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5 from 3 votes

Chocolate Peanut Butter Ice Cream

When it's hot outside (even when it's not) what's better than a cold treat! Enjoy this homemade ice cream anytime...
Prep Time5 minutes
Cook Time8 minutes
Passive Time4 hours
Total Time4 hours 13 minutes
Servings: 2 liters/4 pints
Author: Francine Lizotte
Course: Desserts, Snacks
Cuisine: International
Keyword Chocoholic, Easy Recipe, Gluten Free, Ice Cream & More, Kids Recipes, Low Sodium/No Sodium, Snacks, Summer Food

Ingredients

  • 1 1/2 cups 35% heavy cream
  • 1/2 cup milk (1 to 2% works fine)
  • 1/2 cup granulated sugar
  • 2 tbsp. good quality cocoa powder
  • 1 pinch ground Himalayan pink salt
  • 3/4 cup smooth peanut butter Footnote
  • 1/8 tsp. pure vanilla extract
  • 1 ounce good quality bittersweet chocolate, finely shaved
  • 1/4 cup pecans or walnuts, finely chopped *optional

Directions

  • In a medium saucepan over medium high-heat, combine cream, milk, sugar, cocoa powder and salt. Whisk the mixture until it starts to simmer.
  • Remove from the heat and whisk in peanut butter until well combined. Add vanilla extract.
  • Transfer to the refrigerator until completely chilled.
  • When chilled, add the mixture to an ice cream maker and process according to the manufacturer’s instruction. 5 minutes after churning, add chocolate. If using, add walnuts at the end.
  • Spoon the mixture into a container and transfer to the freezer until frozen, about 4 hours.

Notes

Footnote: If you are using natural peanut butter, you might want to increase the amount of sugar.