The Ultimate Homemade Chocolate Peanut Butter Cup Ice Cream Recipe

If you’ve been following my culinary adventures for a while, you know about my undeniable, profound love for ice cream. It’s a delightful obsession, truly! This affection presents a bit of a challenge, especially considering my dairy allergy. If I didn’t exercise some restraint, I would happily enjoy it for breakfast, lunch, and dinner. Confession time: I might have indulged in a scoop for breakfast just this morning – yes, even as someone about to graduate with a master’s in nutrition! My willpower tends to melt faster than ice cream on a hot day when this creamy treat is involved. This is precisely why we typically avoid keeping it in the house. Out of sight, out of mind, right? If it’s not readily available, the temptation to dive in headfirst is significantly reduced. Can I get an amen? So, be forewarned: this particular chocolate peanut butter cup ice cream recipe is so unbelievably good, so irresistibly delicious, it might just awaken your inner ice cream monster!

There’s something truly magical about homemade ice cream. The freshness, the rich texture, and the ability to customize every single component make it an unparalleled experience. While store-bought options are convenient, crafting your own batch allows you to control the quality of ingredients and achieve a depth of flavor that’s hard to replicate. This chocolate peanut butter cup ice cream isn’t just another dessert; it’s a testament to the simple joy of creating something truly special in your own kitchen. It’s an indulgence that promises to transport you to a state of pure bliss with every spoonful, making it well worth the effort.

Chocolate Peanut Butter Cup Ice Cream

Super delicious, creamy custard-style chocolate ice cream, generously studded with chopped peanut butter cups and swirled with luscious ribbons of melted peanut butter throughout! This recipe delivers a truly decadent and unforgettable homemade dessert experience.

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Author: Amy K

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 6

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Ingredients

▢ 1 cup Whole Milk
▢ 1 tablespoon Cocoa Powder
▢ 3 egg Yolks
▢ 3/4 cup sugar I like brown sugar for its rich, caramelized notes that complement the chocolate and peanut butter beautifully.
▢ 1/2 pint heavy whipping cream
▢ 1/4 cup mini peanut butter cups chopped Trader Joe’s are my favorite for their perfect balance of chocolate and peanut butter.
▢ 1/3 cup peanut butter

Instructions

Prepare the Chocolate Milk Base: In a medium saucepan, combine the whole milk and cocoa powder. Heat over medium heat, stirring occasionally, until it reaches a gentle simmer or “soft boil.” This means you’ll see small bubbles forming around the edges of the pan, but it shouldn’t be a rolling boil. Remove from heat immediately.
Whisk Egg Yolks and Sugar: In a separate, heatproof bowl, thoroughly whisk together the sugar (brown sugar is highly recommended for a deeper flavor) and egg yolks until the mixture is pale yellow and creamy. This is crucial for creating that rich, custard-style ice cream base.
Temper the Eggs: This step is vital to prevent scrambling the eggs. While continuously whisking the egg yolk and sugar mixture, slowly drizzle a small amount (about 1/4 to 1/2 cup) of the hot milk and cocoa mixture into the egg mixture. Once combined, gradually pour the tempered egg mixture back into the remaining hot milk in the saucepan, whisking constantly. Continue to cook over low-medium heat, stirring frequently with a spatula, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
Add Cream and Chill: Remove the custard base from the heat and stir in the heavy whipping cream. This addition provides extra richness and creaminess. Transfer the entire mixture to an airtight container or cover tightly with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least one hour, or preferably overnight, until thoroughly cold. This chilling process is essential for achieving the perfect consistency during churning.
Churn the Ice Cream: Pour the well-chilled chocolate custard base into your ice cream maker. Follow the manufacturer’s instructions for churning. Churn until the ice cream reaches a soft-serve consistency, which typically takes about 20-30 minutes, depending on your machine.
Prepare the Mix-ins: While your ice cream churns, chop the mini peanut butter cups into bite-sized pieces. Set them aside. For the peanut butter swirl, place the 1/3 cup of peanut butter in a microwave-safe container and heat briefly (15-30 seconds) until it becomes warm and runny, resembling the consistency of honey. This makes it easier to swirl into the ice cream.
Incorporate Mix-ins: Once the ice cream has thickened to your desired soft-serve consistency in the churner, gently fold in the chopped peanut butter cups. If your ice cream maker has an open top, you can carefully add them during the last few minutes of churning. Then, slowly drizzle the melted peanut butter over the churning ice cream or gently swirl it in by hand with a spatula, creating beautiful ribbons of peanut butter throughout. Do not overmix; you want distinct streaks.
Serve or Freeze: Your delicious chocolate peanut butter cup ice cream is now ready to eat as soft serve! For a firmer consistency, transfer the ice cream to an airtight freezer-safe container and freeze for at least 2-4 hours, or until solid. Enjoy this incredible homemade treat whenever the craving strikes!

Nutrition

Course: Dessert

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This phenomenal recipe, which brings so much joy to my taste buds, was skillfully adapted from my dear friend Jordan. Her original creation provided the perfect foundation for this rich and creamy chocolate peanut butter cup ice cream, and I’m thrilled to share my version with you!

Why This Recipe is a Must-Try

It might sound a little more involved than your average no-churn recipe, especially with the custard base, but believe me, the extra steps are absolutely worth it. The result is an incredibly smooth, dense, and intensely flavored ice cream that store-bought versions simply can’t compare to. The rich chocolate custard provides a luxurious base, perfectly complementing the salty-sweet bursts from the chopped peanut butter cups and the velvety ribbons of melted peanut butter swirled throughout. Each spoonful is a symphony of textures and flavors, making it a true dessert masterpiece.

We recently shared a batch with our friends, and it was an instant hit – devoured with enthusiastic praise! Of course, my husband, a connoisseur of all things ice cream and peanut butter, was completely smitten. Put those two together, and it’s love at first bite for him every single time. This recipe is designed to impress and satisfy even the most discerning dessert lovers.

Tips for Homemade Ice Cream Perfection

Chill Thoroughly: Do not skip or rush the chilling step for the custard base. A well-chilled mixture freezes faster and results in a smoother, creamier ice cream, preventing ice crystal formation. Overnight chilling is ideal.
Quality Ingredients Matter: Since there are relatively few ingredients, the quality of each really shines through. Use good quality cocoa powder for a rich chocolate flavor and your favorite brand of peanut butter cups.
Don’t Over-Churn: Churn the ice cream only until it reaches a soft-serve consistency. Over-churning can incorporate too much air, leading to a less dense texture. The final freezing in the freezer will firm it up.
Pre-Chill Your Freezer Bowl: If your ice cream maker requires a freezer bowl, ensure it’s frozen solid for at least 12-24 hours before you plan to churn. This is critical for efficient freezing.
Perfect Peanut Butter Swirl: Melting the peanut butter to a honey-like consistency before swirling is key. This prevents it from hardening into solid chunks in the cold ice cream and allows for those beautiful, luscious ribbons.
Storage: Store your finished ice cream in an airtight container in the coldest part of your freezer. This helps maintain its creamy texture and prevents freezer burn. A layer of parchment paper pressed directly on the surface can also help.

Creative Variations & Customizations

While this chocolate peanut butter cup ice cream is perfect as is, don’t hesitate to get creative and make it your own! Here are a few ideas:

Chocolate Choices: Experiment with different types of chocolate. A mix of dark and milk chocolate cocoa powder could add complexity, or you could melt in some high-quality chocolate chips during the chilling phase for an even more intense chocolate flavor.
Nut Butter Alternatives: If peanut butter isn’t your favorite or you have allergies, try almond butter, cashew butter, or even sunflower seed butter for a different twist.
Extra Mix-ins: Beyond peanut butter cups, consider adding other delightful mix-ins. Mini chocolate chips, chopped pretzels for a salty crunch, marshmallow swirls, or even a hint of espresso powder in the chocolate base for a mocha-peanut butter flavor would be fantastic.
Dairy-Free Option: For those with dairy allergies, like myself, consider making this recipe with dairy-free alternatives. Coconut milk or almond milk can be used as substitutes for whole milk, and coconut cream can replace heavy whipping cream. Ensure your chocolate and peanut butter cups are also dairy-free. While the texture might vary slightly, the flavor combination remains a winner.

Making homemade ice cream is a rewarding experience, transforming simple ingredients into a luxurious treat. The rich, velvety chocolate base, combined with the salty-sweet allure of peanut butter cups and the smooth peanut butter swirl, makes this recipe a true standout. It’s the kind of dessert that gathers people, sparks conversations, and creates lasting memories.

So, tell me, what’s your favorite type of ice cream? Mine has always been cake batter from Cold Stone, loaded with extra sprinkles. There’s just something about that sweet, nostalgic flavor!

I party here…