This slow churn peanut butter chocolate chip ice cream is made on repeat during the summer. My family loves this for dessert!
Peanut Butter Chocolate Chip Ice Cream
My husband is a Peanut Butter freak. He ate nothing but peanut butter sandwiches for lunch all though middle school. He loves peanut butter desserts and has been the cause of most of the PB and Chocolate desserts on the blog.
Easy Homemade Ice Cream
This recipe involves eggs but isn’t as involved as making a Crème anglaise first. The eggs help to give it that custard consistency and slow churning the peanut butter ice cream ensures that lots of air is incorporated into it.
Before you start with the raw egg discussion, I just want you to know that there are pasteurized eggs you can buy in the store or you can always use pasteurized eggs from a carton. I’ve been making ice cream this way for YEARS and have yet to experience any negative effects from using raw eggs in my ice cream recipe.
Why I Slow Churn My Ice Cream
Slow churned ice cream is by far the creamiest way to make ice cream. I prefer the taste and texture when compared to a no-churn version. I find that the heavy cream and sweetened condensed milk have an almost oily mouthfeel that I find to be undesirable.
So, sit back and enjoy your peanut butter ice cream.
It’s well worth the wait and effort to enjoy sharing an ice cream cone with a friend while catching up and enjoying a laugh.
Enjoy the little things in life and share them with someone you love.
- 2 eggs
- ¾ cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- ⅓ cup smooth peanut butter
- 1 cup mini chocolate chips
- Whisk the eggs for 1 minute with an electric mixer. Add in the sugar and whisk for at least 3 minutes until completely combined, smooth, and lightened in color, and fluffy.
- Pour in the cream and milk and whisk to combine.
- Remove 1 cup of the mixture and stir peanut butter into it. Add the peanut butter mixture back to the cream base and transfer to your ice cream mixture.
- Follow the instructions for your ice cream maker. Add the chocolate chips in at the very end of the process.
- Transfer the ice cream to a plastic container with a lid and freeze overnight to harden.
To make the Cones
- Melt ¼ cup peanut butter with 1 teaspoon of coconut oil. Add to the top 1 inch of the ice cream cone and coat with chocolate sprinkles. Store in the fridge until ready to use.
- Reserve the leftover peanut butter to use as a "magic shell" topping on the ice cream.
Recipe from my favorite ice cream book, Ben & Jerry's Homemade Ice Cream & Dessert Book
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Amount Per Serving: Calories: 479Total Fat: 35gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 117mgSodium: 100mgCarbohydrates: 38gFiber: 2gSugar: 35gProtein: 7g
Nutrition information isn’t always accurate.