i hope you’re not tired of chocolate and peanut butter desserts already because here’s another one. it’s chocolate peanut butter cup ice cream. sounds good huh?
it’s chocolate ice cream with chopped peanut butter cups layered with a peanut butter swirl. in the original recipe, the ice cream base was very similar if not the exact same one that i used to make chocolate ice cream not too long ago. but i found that the chocolate ice cream was really too rich and i couldn’t think of adding anything else to it – it would just be wayyy too much. so i altered the recipe a bit using one less egg and a bit less chocolate. i also decreased the amount of peanut butter cups used in this recipe.
i am so glad that i made those changes because even with them, this is still quite an indulgent ice cream. since the end of summer is coming soon (can you believe that school starts in about a week and a half! eeek!!!), i would highly suggest making this ice cream as soon as possible. it’s the perfect summer time treat.
first start off by making the chocolate ice cream base. for step by step pictures, visit my chocolate ice cream post. then move on to the peanut butter swirl. just combine all of the ingredients in a small saucepan.
heat over low heat until it melts and everything is mixed together.
allow the peanut butter swirl mixture to cool overnight. once both the chocolate ice cream base and the peanut butter swirl have chilled completely, it’s time to make the chocolate peanut butter cup ice cream. put the chocolate ice cream base into your ice cream machine and freeze according to the manufacturer’s instructions.
while the ice cream is churning, chop up 15 peanut butter cups.
when the ice cream is almost done churning, add the chopped peanut butter cups.
once the ice cream is ready, start layering the chocolate ice cream with the peanut butter swirl.
oh, just make sure the last layer is chocolate ice cream. then freeze until the ice cream is nice and firm.
finally it’s time to enjoy this delicious chocolate peanut butter cup ice cream. yay!!!!
Chocolate Peanut Butter Cup Ice Cream
adapted slightly from Brown Eyed Baker
- 2 cups heavy cream
- 3 tablespoons unsweetened Dutch-process cocoa powder
- 1/2 cup semisweet chocolate chips
- 1 cup milk
- ¾ cup granulated sugar
- Pinch of salt
- 4 large egg yolks
- ½ teaspoon vanilla extract
- 15 regular-size peanut butter cups, chopped
Peanut Butter Swirl
- ½ cup peanut butter
- ½ cup heavy whipping cream
- ¼ cup light brown sugar
- 2 tablespoons light corn syrup
- In a medium saucepan, combine 1 cup of the cream with the cocoa powder. Warm over medium-high heat, whisking to dissolve the cocoa. Bring the mixture to a boil, then reduce the heat to medium-low and let simmer for 30 seconds, whisking constantly.
- Remove the pan from the heat, mix in the chocolate and whisk until melted and smooth. Stir in the remaining 1 cup of cream.
- Transfer this mixture to a medium-large mixing bowl. Set a fine mesh sieve over the top.
- In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium-high heat.
- In another medium mixing bowl, whisk together the egg yolks. When the milk mixture is warm, gradually whisk into the egg yolks, beating constantly.
- Return the egg-milk mixture to the saucepan and continue heating over medium-high heat, stirring constantly and scraping the bottom of the pan with a spatula, until the mixture is slightly thickened. A good test to see if it’s ready is to draw your finger across the coating on the spatula and if it leaves a clear path, it’s ready.
- Remove from the heat, pour through the mesh sieve into the chocolate-cream mixture and stir to blend.
- Stir in the vanilla extract.
- While the custard cools, make the peanut butter swirl. Combine the peanut butter, whipping cream, corn syrup, and the brown sugar in a small saucepan saucepan. Heat over low heat, stirring, until smooth and sugar is dissolved. Transfer to an airtight container.
- Chill both the custard and the peanut butter swirl thoroughly, at least 8 hours.
- Freeze the custard mixture in your ice cream maker according to the manufacturer’s instructions. (If the cold mixture is too thick to pour into your machine, whisk it vigorously to thin it out.)
- During the last two minutes, add in the chopped peanut butter cups.
- When packing the ice cream into its container, alternate layers of the ice cream and peanut butter swirl, ending with the ice cream.
- Freeze until ready to serve.
Printer Friendly Recipe: Chocolate Peanut Butter Cup Ice Cream