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SideChef
Recipes
American
Chocolate Peanut Butter Swirl Ice Cream

9 INGREDIENTS • 14 STEPS • 5HRS

Chocolate Peanut Butter Swirl Ice Cream

Recipe

4.7

3 ratings
Since I couldn't get to Sweet Lo’s Ice Cream in Seattle, Washington, I figured I’d try my hand at making ice cream myself. This makes a quart, and it will last a week in your freezer. The base needs to be started the day before, so begin this recipe a day or two before you want to serve it.
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Since I couldn't get to Sweet Lo’s Ice Cream in Seattle, Washington, I figured I’d try my hand at making ice cream myself. This makes a quart, and it will last a week in your freezer. The base needs to be started the day before, so begin this recipe a day or two before you want to serve it.
author_avatar
Homemade and Wholesome
Hi! I'm Jodi, the face behind Homemade and Wholesome, a space where you'll find easy to follow recipes, with pictures that tell a story.
https://homemadeandwholesome.wordpress.com/

5HRS

Total Time

$2.78

Cost Per Serving

Ingredients

Servings
4
us / metric
Heavy Cream
1 1/2 cups
Heavy Cream
Milk
1 1/2 cups
Milk
Unsweetened Cocoa Powder
1/3 cup
Unsweetened Cocoa Powder
Semi-Sweet Chocolate Chips
1/2 cup
Semi-Sweet Chocolate Chips
Egg
4

Sponsored

Eggland's Best Classic Eggs, separated
yolks only
Granulated Sugar
3/4 cup
Granulated Sugar
Salt
1 pinch
Salt
Vanilla Extract
1 tsp
Vanilla Extract
Creamy Natural Peanut Butter
4 Tbsp
Creamy Natural Peanut Butter

Nutrition Per Serving

VIEW ALL
Calories
804
Fat
52.9 g
Protein
17.8 g
Carbs
72.4 g
Love This Recipe?
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Chocolate Peanut Butter Swirl Ice Cream
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author_avatar
Homemade and Wholesome
Hi! I'm Jodi, the face behind Homemade and Wholesome, a space where you'll find easy to follow recipes, with pictures that tell a story.
https://homemadeandwholesome.wordpress.com/

Cooking Instructions

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step 1
Place Heavy Cream (1 1/2 cups) and Milk (1 1/2 cups) in a pot over medium heat.
step 1 Place Heavy Cream (1 1/2 cups) and Milk (1 1/2 cups) in a pot over medium heat.
step 2
In a bowl, whisk Eggland's Best Classic Eggs (4) with Granulated Sugar (3/4 cup) and Salt (1 pinch) until they are fluffy and pale yellow in color.
step 2 In a bowl, whisk Eggland's Best Classic Eggs (4) with Granulated Sugar (3/4 cup) and Salt (1 pinch) until they are fluffy and pale yellow in color.
step 3
When cream and milk mixture has gotten hot but not boiling, about 5 minutes. Whisk in Unsweetened Cocoa Powder (1/3 cup) until it is fully incorporated and then add the Semi-Sweet Chocolate Chips (1/2 cup).
step 3 When cream and milk mixture has gotten hot but not boiling, about 5 minutes. Whisk in Unsweetened Cocoa Powder (1/3 cup) until it is fully incorporated and then add the Semi-Sweet Chocolate Chips (1/2 cup).
step 4
Stir until chocolate chips have melted.
step 4 Stir until chocolate chips have melted.
step 5
Add a tablespoon of hot chocolate/cream/milk mixture to the egg yolks while continuously whisking. Keep adding the hot mixture to the yolks until it is easy to pour.
step 5 Add a tablespoon of hot chocolate/cream/milk mixture to the egg yolks while continuously whisking. Keep adding the hot mixture to the yolks until it is easy to pour.
step 6
Pour the egg mixture into the milk mixture and stir with a wooden spoon until it thickens and reaches 170 degrees F (75 degrees C) on a candy thermometer.
step 6 Pour the egg mixture into the milk mixture and stir with a wooden spoon until it thickens and reaches 170 degrees F (75 degrees C) on a candy thermometer.
step 7
Place a strainer over a heat proof bowl.
step 7 Place a strainer over a heat proof bowl.
step 8
Pour the thickened mixture through a strainer into a heat proof bowl.
step 8 Pour the thickened mixture through a strainer into a heat proof bowl.
step 9
Add Vanilla Extract (1 tsp) and chill mixture overnight, and make sure the bowl of your ice cream maker is in the freezer.
step 9 Add Vanilla Extract (1 tsp) and chill mixture overnight, and make sure the bowl of your ice cream maker is in the freezer.
step 10
Churn the ice cream mixture according to your ice cream maker’s instructions.
step 10 Churn the ice cream mixture according to your ice cream maker’s instructions.
step 11
After a while it should look like this. You could be done here. You could place this lovely chocolate ice cream into a freezer container and be done with it. Or you could add peanut butter.
step 11 After a while it should look like this. You could be done here. You could place this lovely chocolate ice cream into a freezer container and be done with it. Or you could add peanut butter.
step 12
Layer a bit of the ice cream with a bit of straight up Creamy Natural Peanut Butter (4 Tbsp).
step 12 Layer a bit of the ice cream with a bit of straight up Creamy Natural Peanut Butter (4 Tbsp).
step 13
Make a few more layers. And now freeze overnight or at least five hours. You will have amazingly rich tasting and smooth textured ice cream. This will last a week in your freezer.
step 13 Make a few more layers. And now freeze overnight or at least five hours. You will have amazingly rich tasting and smooth textured ice cream. This will last a week in your freezer.
step 14
Enjoy!
step 14 Enjoy!

Tags

American
Gluten-Free
Comfort Food
Date Night
Snack
Shellfish-Free
Dessert
Vegetarian
Summer
Valentine's Day
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