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Chocolate Peanut Butter Ice Cream

This chocolate peanut butter ice cream is a rich, delicious summer dessert.
Course Dessert
Cuisine American
Keyword Chocolate, Ice Cream, Peanut Butter
Prep Time 20 minutes
Cook Time 0 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 6
Calories 453kcal
Cost $.94 per serving


  • 1 oz unsweetened chocolate
  • 1/4 cup cocoa powder sifted
  • 1 1/2 cups milk
  • 2 eggs
  • 2/3 cup maple syrup
  • 1 cup heavy cream
  • 1 1/2 tsp vanilla extract
  • 1/2 cup peanut butter


  • Melt the unsweetened chocolate in a double boiler. Whisk in the cocoa powder, then gradually whisk in the milk. Keep whisking until well combined. Set the mixture aside to cool.
  • In a mixing bowl, whisk the eggs for 2 minutes, then add the maple syrup and mix until combined. Stir in the cream and vanilla extract.
  • Pour the cooled chocolate mixture into the mixing bowl and stir to combine the flavors.
  • Remove one cup of the mixture to a bowl, and stir in the peanut butter. Add this chocolate peanut butter mixture back to the rest of the chocolate mixture and stir to combine.
  • Cover and refrigerate for two hours.
  • Transfer the mixture to your ice cream maker from a pouring-friendly container and follow the manufacturer’s instructions. Freeze for at least 2 to 3 hours. This tastes best the day it’s made.


Calories: 453kcal | Carbohydrates: 36g | Protein: 11g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 115mg | Sodium: 166mg | Potassium: 444mg | Fiber: 3g | Sugar: 27g | Vitamin A: 761IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 2mg