Chocolate Peanut Butter Ice Cream
A rich and creamy chocolate peanut butter ice cream that's easy to make and perfect for summer gatherings.
Ingredients
Ice Cream Base
- 2 cups Heavy Cream Use cold cream for a fluffier texture.
- 1 cup Sweetened Condensed Milk Avoid using evaporated milk; it will not yield the same sweetness.
- 1/2 cup Unsweetened Cocoa Powder Ensure you use unsweetened to control the sweetness.
- 1/2 cup Creamy Peanut Butter Natural peanut butter is recommended; stir well before using.
- 1 teaspoon Vanilla Extract Fresh vanilla beans can provide extra richness.
- 1 pinch Salt Don’t skip the salt; it truly enhances the flavor.
Instructions
Preparation
- Combine heavy cream, sweetened condensed milk, cocoa powder, creamy peanut butter, vanilla extract, and a pinch of salt in a large mixing bowl.
- Whisk the ingredients together until smooth and fully combined.
- Taste the mixture and adjust the sweetness or peanut butter flavor as desired.
- Pour the mixture into a freezer-safe container and seal tightly.
- Freeze for about 4 hours, stirring every 2 hours for a creamier texture.
- Once set, scoop and serve. Let sit at room temperature for about 5 minutes if it's too hard to scoop.
Notes
For more fun, serve in ice cream bowls or cones and top with crushed peanuts, chocolate sauce, or whipped cream. Store in an airtight container for up to two weeks. Cover the surface with plastic wrap to prevent ice crystals.