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To Die For Double Chocolate Peanut Butter Ice Cream
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
155 minutes
Decadent double chocolate ice cream swirled with creamy peanut butter - a homemade delight that rivals any store-bought treat.
Ingredients:
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 0.5 cup white sugar
  • 0.5 cup unsweetened cocoa powder
  • 4 egg yolks
  • 0.75 cup semisweet chocolate chips
  • 0.5 teaspoon vanilla extract
  • 0.75 cup peanut butter, or to taste
Instructions:
  • Combine whole milk, heavy cream, sugar, and cocoa powder in a saucepan over low heat. Stirring frequently, cook until sugar and cocoa powder are fully dissolved, approximately 5 minutes.
  • In a bowl, use an electric mixer to beat the egg yolks until they are thick and pale yellow, which should take around 4 minutes. Slowly stir in about 1/2 cup of the cocoa mixture into the egg yolks, making sure to whisk constantly.
  • Stir the egg yolk mixture into the cocoa mixture and cook, stirring constantly, until it thickens enough to coat the back of a wooden spoon, which should take about 5 minutes. Transfer the cocoa mixture to a bowl.
  • In a large microwave-safe bowl, melt chocolate chips by heating in 20-second intervals until smooth, stirring each time. Mix in vanilla extract with the melted chocolate, then chill in the refrigerator for about 2 hours until cold.
  • Follow the ice cream maker instructions to freeze the chocolate mixture. Spoon peanut butter and gently swirl it into the ice cream to create ribbons of peanut butter.

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