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chocolate peanut butter ice cream being scooped out

Chocolate Peanut Butter Ice Cream

Rich and decadent homemade chocolate ice cream loaded with salted peanut butter chunks throughout is for all those chocolate peanut butter lovers out there.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 8 hours
Total Time 8 hours 30 minutes
Servings 12 scoops
Calories 300kcal
Author Ryan Beck


Peanut Butter Chunks

  • 1 cup creamy peanut butter
  • 3 tablespoon honey
  • ½ teaspoon sea salt

Chocolate Ice Cream

  • ½ cup + 1 tbsp granulated sugar
  • ¼ cup cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon xanthan gum
  • 1 ½ cups whole milk
  • 1 ½ cups heavy cream
  • 2 tablespoon corn syrup
  • 1 teaspoon vanilla extract


Peanut Butter Chunks

  • In a medium bowl, mix together the peanut butter, honey and salt.
  • Spread the peanut butter evenly in a parchment-lined baking dish until the dough is ½" thick. Freeze until solid, about 1 hour. Cut peanut butter into ½" cubes and freeze to be used later.

Chocolate Ice Cream

  • In a small bowl, combine the sugar, cocoa powder, salt and xanthan gum.
  • Heat a medium pot over medium heat and add the milk, cream and corn syrup, whisking to combine. Whisk in the sugar mixture until there are no lumps. Cook until the sugar is dissolved, about 2-3 minutes. Remove the pot from heat.
  • Pour mixture through fine mesh strainer to remove any remaining clumps from the cocoa powder. Cover and refrigerate for at least 4 hours or overnight. Stir in vanilla extract and whisk to combine.
  • Pour the mixture into an ice cream machine and churn for about 20 minutes (follow your ice cream maker directions). Once done, fold in the peanut butter cubes.
  • Cover with plastic wrap and store in freezer for 4 hours before serving. Ice cream will last up to 6 months.


  • Use the Best Ingredients – when making ice cream you want to use the best ingredients possible so use free-range eggs and organic milk and cream. Also use high quality products when it comes to added flavorings like vanilla or chocolate. Never use imitation vanilla.
  • Don’t Cut the Fat and Calories – ice cream is not the dessert that you should be cutting the fat. It depends on the high-fat content to create a creamy texture. If you go lower fat, it will cause an icy ice cream. If you’re on a diet, just have a smaller scoop!
  • Add Extract at Right Time – if you add an extract or alcohol while the custard is too hot, you won’t get the actual flavor as it will cook out slightly. Just wait until right before you pour the custard into the ice cream maker to add it.
  • Chill the Custard – you don’t necessarily need to chill the custard overnight, but you want to chill until it is as cold as possible.
  • Use Frozen Bowl – make sure your ice cream bowl has been frozen for at least 24 hours, otherwise you aren’t giving the ice cream a great chance of freeze.
  • Start Ice Cream Motor First – do not pour the custard in the frozen bowl before starting the ice cream maker. It will start freezing upon contact. You want the motor running and slowly pour the custard in.
  • Add Peanut Butter Cubes at the End – never add your peanut butter cubes at the beginning of the process. You want to add them when it looks like there is about a minute left in the churning process.
  • Don’t Overchurn – always error on the side of caution when it comes to churning your chocolate peanut butter ice cream. You do not want it to be hard. Remember it will continue to freeze once you place in the freezer.
  • Keep It Creamy – homemade ice cream can turn hard as we don’t add preservatives, however xanthan gum or a couple tablespoon of vodka will help keep it creamy.


Serving: 1scoop | Calories: 300kcal | Carbohydrates: 24g | Protein: 6g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0g | Cholesterol: 37mg | Sodium: 314mg | Potassium: 226mg | Fiber: 2g | Sugar: 200g