Homemade Peanut Butter Chocolate Chip Ice Cream: The Ultimate Summer Treat
Scoop a velvety treat that marries rich swirls with playful bursts of crunch.
Homemade Peanut Butter Chocolate Chip Ice Cream
When summer heat is in full swing, there’s nothing quite like a bowl of homemade ice cream. This Peanut Butter Chocolate Chip Ice Cream delivers on every level: it’s creamy, rich, and perfectly balances the salty, nutty notes of peanut butter with decadent chocolate chips. Whether you’re new to making ice cream at home or a seasoned pro looking for a new favorite, this recipe brings satisfaction in every scoop.
Why This Recipe is a Summer Staple
- Classic Flavor Combo: Peanut butter and chocolate are a timeless pairing loved by adults and kids alike.
- Ultra Creamy Texture: The method ensures a luscious, smooth ice cream base with dreamy swirls of peanut butter.
- Simple Ingredients: No hard-to-find components—just simple pantry staples transformed into an extraordinary dessert.
- No-Fuss Method: Straightforward steps make it an excellent project for beginners and seasoned home cooks.
Ingredients: What You’ll Need
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 teaspoon fine salt
- 1 tablespoon vanilla extract
- 3/4 cup creamy peanut butter (divided)
- 3/4 cup mini chocolate chips
Key Ingredient Notes
- Peanut Butter: Creamy peanut butter yields the smoothest, most consistent swirls. If you prefer crunch, opt for crunchy, but note it can affect texture uniformly.
- Heavy Cream & Whole Milk: These are essential for the creamy, rich base. Using lower-fat milk will result in a less creamy ice cream.
- Mini Chocolate Chips: Mini chips disperse evenly and stay pleasantly soft even when frozen. Standard chips work, though they’ll be chunkier in texture.
- Salt: Just a hint enhances the peanut butter’s flavor and brings balance to the sweetness.
Step-by-Step Instructions
- Make the Ice Cream Base:
In a large mixing bowl, whisk together the heavy cream, whole milk, sugar, salt, and vanilla extract until the sugar is dissolved and the mixture is smooth.
- Incorporate Peanut Butter:
Add 1/2 cup of the peanut butter to the base, whisking until thoroughly integrated and creamy. For the best results, use a hand mixer or whisk vigorously until no streaks remain.
- Chill the Mixture:
Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or until thoroughly cold. This step ensures a creamier churn and better texture.
- Churn in Ice Cream Maker:
Pour the mixture into your ice cream maker and process according to the manufacturer’s instructions, usually about 20-25 minutes. The ice cream should increase in volume and thicken into a soft-serve consistency.
- Add Chocolate Chips:
During the last 2 minutes of churning, add the mini chocolate chips. This ensures even distribution without disrupting the churning process.
- Swirl Remaining Peanut Butter:
Remove the bowl from the machine. In a microwave-safe bowl, soften the remaining 1/4 cup peanut butter for about 20 seconds. Drizzle it over the churned ice cream and gently fold with a spatula to create thick swirls—the key to those decadent pockets of peanut butter in every bite.
- Freeze to Firm:
Transfer the ice cream to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Freeze until firm—4 to 6 hours is best.
Expert Tips for Success
- Chill Thoroughly: The colder your base, the smoother your ice cream. For ultra-creamy results, chill overnight.
- Softening Peanut Butter: Microwave the remaining peanut butter just until pourable—this helps achieve beautiful, thick ribbons that won’t disappear into the ice cream.
- Hand-Folding Chips: If you don’t have a chute in your ice cream maker, fold in the chocolate chips by hand after churning is complete.
- Freezing Texture: For the perfect scoopable texture, store ice cream in a shallow, wide container. Allow it to sit at room temperature for 5 minutes before serving.
Serving Suggestions & Variations
- Classic Scoops: Serve in bowls, cones, or over warm brownies for a crowd-pleasing treat.
- Sandwiches: Scoop between two cookies or homemade chocolate chip cookies for an irresistible ice cream sandwich.
- With Toppings: Drizzle with hot fudge or caramel sauce, sprinkle chopped peanuts, or add extra chips for a playful presentation.
- Swap the Mix-Ins: Substitute chocolate chips with chopped peanut butter cups, toffee bits, or chocolate chunks for a fun twist.
Storage & Make-Ahead Tips
- Freezing: Store in an airtight container in the coldest part of your freezer. If stored properly, the ice cream will keep for up to 2 weeks, though best enjoyed in the first several days for peak creaminess.
- Prevent Ice Crystals: Always press plastic wrap or parchment paper directly onto the surface before sealing.
- Batch Doubles Easily: Make a double batch for parties, but be sure your ice cream maker can handle the expanded volume.
Frequently Asked Questions
Q: Can I use natural peanut butter?
A: Yes, however, natural peanut butter tends to separate and may create an oily texture. For the best, creamiest swirls, use a shelf-stable, creamy peanut butter.
Q: What if I don’t have an ice cream maker?
A: Line a loaf pan with plastic wrap. Freeze the base for 1 hour, then stir vigorously with a fork to break up ice crystals. Repeat every 45-60 minutes for 3-4 hours, then swirl in peanut butter and chocolate chips before final freezing. The texture will be less creamy but still delicious.
What others are reading
Q: Can I make this dairy-free?
A: Yes, substitute full-fat coconut milk for cream and milk, and use dairy-free chocolate chips. The flavor and texture will be lighter but still satisfying.
Q: My ice cream is too dense or hard. What went wrong?
A: Homemade ice cream can occasionally freeze too hard due to low fat content or over-churning. Allow the container to sit out for several minutes before scooping and consider using additional cream or a touch of alcohol (like vodka) to soften the texture.
Q: Can I add more mix-ins?
A: Absolutely! Stir in chopped candies, cookies, or your favorite nuts after churning and before freezing for extra variety.
Nutrition Information (Approximate)
| Serving Size | Calories | Total Fat | Carbohydrates | Protein |
|---|---|---|---|---|
| 1/2 cup | 310 | 20g | 27g | 5g |
Homemade Ice Cream Essentials: Equipment & Tools
- Ice Cream Maker: Both electric and manual models work well. For most home cooks, a standard electric machine is the most fool-proof.
- Large Mixing Bowls
- Whisk or Hand Mixer
- Measuring Cups & Spoons
- Rubber Spatula
- Microwave-Safe Bowl (for warming peanut butter)
- Freezer-Safe Container with tight lid
Peanut Butter Chocolate Chip Ice Cream: Perfect for Every Occasion
This homemade ice cream isn’t just a summer treat—it’s the dessert that brings everyone together. Serve it at birthday parties, backyard barbecues, or just because you want the comfort of two iconic flavors, homemade with love. Each delightful scoop, with lush swirls of peanut butter and generous chocolate chips, is sure to be a highlight of your hot weather celebrations.
Get creative and enjoy the process—homemade ice cream is an adventure in flavor, nostalgia, and outright joy!
References
- https://www.youtube.com/watch?v=n4tHdyAi6Zc
- https://www.thepioneerwoman.com/food-cooking/recipes/a39979824/blueberry-ice-cream-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11537/cinnamon-ice-cream/
- https://www.thepioneerwoman.com/food-cooking/recipes/a10688/vanilla-bean-ice-cream/
- https://www.thepioneerwoman.com/ice-cream/
- https://www.youtube.com/watch?v=VMFN6rvVXK4
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