Chocolate peanut butter ice cream

This chocolate peanut butter ice cream is another brilliant concoction from Ample Hills Creamery in Brooklyn. It has the same rich and cream dark chocolate ice cream base as the other ice creams I’ve recently shared.

chocolate peanut butter ice cream

One of my favorite places to visit when I go home to see my parents is a local creamery. They have one of the best ice creams I’ve ever had. Luckily for me, the creamery isn’t too far from my parents’ house. We visited the creamery twice during the week that my mom passed away. I made to eat extra for her, since she was always a fan of the locally owned store.

chocolate peanut butter ice cream

My mom would always order her ice cream in a waffle cone, no matter the time of year or how full she was. My husband’s favorite flavor there is their chocolate peanut butter. As I’ve mentioned multiple times, he is a huge fan of all things peanut butter.When it comes to ice cream, he usually prefers a chocolate base with a peanut butter swirl.

After we returned from the funeral, I made him this chocolate peanut butter ice cream to snack on while I was traveling for work. Addie helped me make the peanut butter swirl and got to taste test it before I folded it into the ice cream.

chocolate peanut butter ice cream

I got this recipe from – where else? – my beloved Ample Hills Creamery cookbook. It contains the same chocolate ice cream base that we have come to love. My husband enjoyed this ice cream very much, and I hope my mom would have liked it and enjoyed it in a waffle cone. Hopefully they have unlimited supplies of ice cream (and waffle cones) up in heaven.

Chocolate peanut butter ice cream

A rich and creamy chocolate ice cream from Ample Hills Creamery contains a luscious peanut butter swirl. You'll love this ice cream from Brooklyn!
Prep Time40 minutes
Cook Time55 minutes
Chilling time8 hours
Total Time9 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: Ice Cream
Servings: 1 quart
Author: Eva Bakes


Chocolate paste for ice cream base

  • ¼ cup (50 grams) organic cane sugar
  • cup (30 grams) unsweetened cocoa powder
  • 2 ounces (55 grams) semisweet chocolate chopped

Peanut butter swirl

  • 1 cup (240 mL) heavy cream
  • 2 teaspoons golden syrup
  • ¼ cup (50 grams) organic cane sugar
  • 1 cup (250 grams) all-natural peanut butter
  • 1 teaspoon vanilla extract

Chocolate ice cream base

  • ¾ cup organic cane sugar
  • ½ cup skim milk powder
  • 1 and ⅔ cup whole milk
  • 1 and ⅔ cup heavy cream
  • 3 egg yolks
  • 1 teaspoon vanilla extract


Make the chocolate paste for the ice cream base

  • In a small saucepan, boil ⅓ cup of water. Once the water comes to a boil, remove the saucepan from the heat and stir in the sugar and cocoa powder. Mix well and then add in the chopped chocolate. Stir until smooth and set aside.

Make the chocolate ice cream base

  • Get a large bowl and fill it with ice. Set aside.
  • In a large saucepan, mix together the sugar, milk powder, and milk. Whisk until the milk powder dissolves. Then add the cream and mix well.
  • Place the egg yolks in a small bowl and set aside.
  • Put a fine mesh sieve on top of a large bowl and set aside.
  • Turn the stove to medium and clip a candy thermometer to the side. Stir the mixture until it reaches 110 degrees F (45 degrees C).
  • Take the saucepan off the stove (but do not turn it off). Pour about 1/2 cup of the milk mixture into the small bowl with the egg yolks. Keep whisking so the eggs don't scramble. Then pour the egg yolks back into the sauce pan and keep stirring.
  • Keep heating the mixture until it reaches 165 degrees F (75 degrees C). This will take about 5-10 minutes.
  • Remove the pan from the heat and stir in the chocolate paste until smooth.
  • Pour the mixture into the fine mesh sieve. Remove the sieve and stir the vanilla extract into the custard mixture. Mix well.
  • Allow the ice cream mixture to cool in the ice bath before transferring to the refrigerator to cool completely, at least another 1-2 hours.

Make the peanut butter swirl

  • In a medium saucepan set over low heat, mix together the cream, syrup, and sugar until the sugar just dissolves. Do not cook for any longer than that.
  • Take the pan off the stove and whisk in the peanut butter and vanilla. Stir until everything is well blended. Set aside.

Assemble the ice cream

  • Once the ice cream mixture has completely cooled, churn the custard base in an ice cream machine according to the manufacturer's directions.
  • Add a layer of ice cream into a container, top with a dollops of peanut butter and repeat.
  • Cover and freeze for at least 8 hours before serving.


Source: Ample Hills Creamery Cookbook by Brian Smith and Jackie Cuscuna

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