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Chocolate Peanut Butter Cup Ice Cream

A delicious homemade ice cream recipe 

Prep Time
50 mins
Additional Time
8 hrs
Total Time
50 mins
Servings: 1 quart
Calories: 6775 kcal
Course: Dessert
Cuisine: American

Ingredients

Ice Cream:
  • 2 cups heavy cream
  • 3 tablespoons unsweetened Dutch-process cocoa powder
  • 5 ounces bittersweet or semisweet chocolate
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • Pinch of salt
  • 5 large egg yolks
  • ½ teaspoon vanilla extract
  • 20 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

Instructions

    Cup of Yum
  1. 1. Warm 1 cup of the cream with the cocoa powder in a medium saucepan, whisking to thoroughly blend the cocoa. Bring to a boil, then reduce the heat and simmer at a very low boil for 30 seconds, whisking constantly. Remove from the heat and add the chopped chocolate, stirring until smooth. Then stir in the remaining 1 cup cream. Pour the mixture into a large bowl, scraping the saucepan as thoroughly as possible, and set a mesh strainer on top of the bowl.
  2. 2. Warm the milk, sugar, and salt in the same saucepan. In a separate medium bowl, whisk together the egg yolk. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
  3. 3. Stir the mixture constantly over the medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula (170°F on an instant-read thermometer). Pour the custard through the strainer and stir it into the chocolate mixture until smooth, then stir in the vanilla. Stir until cool over an ice bath.
  4. 4. 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.
  5. 5. Chill both the custard and the peanut butter swirl thoroughly, at least 8 hours.
  6. 6. 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.

Notes

  • Nutritional values are based on the whole recipe

Nutrition Information

Calories 6775kcal (339%) Carbohydrates 565g (188%) Protein 113g (226%) Fat 477g (734%) Saturated Fat 232g (1160%) Cholesterol 1844mg (615%) Sodium 2270mg (95%) Potassium 3975mg (114%) Fiber 36g (144%) Sugar 475g (950%) Vitamin A 10700IU (214%) Vitamin C 3.9mg (4%) Calcium 1252mg (125%) Iron 20.4mg (113%)

Nutrition Facts

Serving: 1quart

Amount Per Serving

Calories 6775

% Daily Value*

Calories 6775kcal 339%
Carbohydrates 565g 188%
Protein 113g 226%
Fat 477g 734%
Saturated Fat 232g 1160%
Cholesterol 1844mg 615%
Sodium 2270mg 95%
Potassium 3975mg 85%
Fiber 36g 144%
Sugar 475g 950%
Vitamin A 10700IU 214%
Vitamin C 3.9mg 4%
Calcium 1252mg 125%
Iron 20.4mg 113%

* Percent Daily Values are based on a 2,000 calorie diet.