Intensely Densely Peanut Butter Chocolate Ice Cream
Indulge in the irresistible decadence of Intensely Densely Peanut Butter Chocolate Ice Cream, a dessert that takes creamy richness to the next level. This homemade ice cream recipe combines the velvety smoothness of peanut butter with the bittersweet allure of semi-sweet chocolate swirled throughout in luscious layers. Made with a base of heavy cream and whole milk, it boasts a perfectly churned texture that melts in your mouth. The preparation is simple yet rewarding, featuring a chilled peanut butter-infused custard and a glossy, homemade chocolate swirl crafted with a touch of coconut oil. Ideal for peanut butter and chocolate lovers, this ice cream is a crowd-pleaser that’s perfect for summer gatherings or any time you’re craving a sweet escape. With minimal prep time and maximum flavor, this frozen treat is destined to be a family favorite!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 cup Smooth peanut butter
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.75 cup Semi-sweet chocolate chips
- 2 teaspoons Coconut oil (or vegetable oil)
Instructions
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt over medium heat. Whisk the mixture constantly until the sugar dissolves, about 3-4 minutes. Do not let it boil.
Remove the saucepan from the heat and whisk in the smooth peanut butter until the mixture is fully combined and creamy.
Stir in the vanilla extract and transfer the mixture to a heat-safe bowl. Cool the mixture completely by chilling it in the refrigerator for at least 2 hours, or until it is cold to the touch.
While the mixture chills, prepare the chocolate swirl. Melt the semi-sweet chocolate chips and coconut oil together in a microwave-safe bowl, heating in 20-second intervals and stirring in between until smooth. Let the chocolate cool to room temperature but remain pourable.
Once the ice cream base is fully chilled, churn it in an ice cream maker according to the manufacturer's instructions. This typically takes 20-25 minutes, until the mixture reaches a soft-serve consistency.
As you transfer the churned ice cream to a freezer-safe container, layer the ice cream and the cooled melted chocolate in alternating layers. Use a butter knife to gently swirl the chocolate through the ice cream, being careful not to over-mix.
Cover the container tightly and freeze the ice cream for at least 4 hours or until firm.
Scoop, serve, and enjoy this intensely densely peanut butter chocolate ice cream!
Nutrition Facts
Calories |
761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.2 g | 71% | |
| Saturated Fat | 25.1 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 41.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 54 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
