Chocolate Peanut Butter Swirl Ice Cream
This Chocolate Peanut Butter Swirl Ice Cream is the ultimate treat for chocolate and peanut butter lovers. The rich, creamy base combines perfectly with a decadent swirl of smooth peanut butter and melted chocolate, creating a beautifully marbled, indulgent dessert. Made from scratch with just a few simple ingredients, this ice cream delivers a luxurious homemade flavor that rivals anything you can find in the store.
Equipment
- Ice Cream Maker – 1 unit
- Medium Saucepan – 1 unit
- Mixing Bowls – 2 units
- Whisk – 1 unit
- Spatula (1 unit)
- Measuring Cups & Spoons: 1 set
- Fine Mesh Strainer (optional) – 1 unit
- Freezer-safe Container – 1 unit
Ingredients
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 3/4 cup Granulated Sugar
- 4 large Egg Yolks
- 4 oz Semi-Sweet Chocolate
- 1/2 cup Peanut Butter creamy
- 1 teaspoon Vanilla Extract
- Pinch Salt
Instructions
Make the Custard
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar over medium heat. Stir occasionally until the sugar dissolves and the mixture begins to steam (but not boil). Remove from heat.
Temper the Egg Yolks
- Whisk the egg yolks in a separate bowl. Gradually add a small amount of the hot cream mixture to the yolks while whisking to temper them. Slowly pour the egg mixture back into the saucepan and stir constantly. Return to medium-low heat and cook, stirring, until the custard thickens and coats the back of a spoon (about 5-8 minutes).
Strain the Custard
- Pour the custard through a fine mesh strainer into a clean bowl to remove any solid bits. Let the custard cool to room temperature, then refrigerate it for at least 2 hours or overnight.
Prepare the Peanut Butter and Chocolate Swirl
- In a heatproof bowl, melt the semi-sweet chocolate over a double boiler or in the microwave. Stir in the peanut butter until smooth and combined. Let it cool slightly.
Churn the Ice Cream
- Once the custard is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. The ice cream should reach a soft-serve consistency.
Add the Swirl
- Transfer the churned ice cream to a freezer-safe container. Drizzle the chocolate-peanut butter mixture on top and gently swirl it into the ice cream with a spatula.
Freeze
- Cover the container with a lid or plastic wrap and freeze for at least 4-6 hours or until firm.
Serve
- Scoop and serve your homemade Chocolate Peanut Butter Swirl Ice Cream in bowls or cones. Enjoy!
Notes
- Egg-Free Option: If you want to make this ice cream without eggs, you can use a simple no-cook method or substitute the eggs with cornstarch or another egg alternative.
- Peanut Butter Variations: Feel free to experiment with crunchy peanut butter for added texture or almond butter for a different flavor profile.
- Chilling Time: Be sure to chill the custard mixture thoroughly before churning for the best texture. If you’re in a hurry, place it in the freezer for a shorter period to cool quickly.
- Storage: Keep the ice cream stored in an airtight container in the freezer for up to 2-3 weeks. For the best texture, consume within a week or two.