We were going to be having our dear friends Maren and Jeremy over for dinner for the first time since they had been back in the states after a long time abroad and I wanted to make something special for them!  I knew that  Maren LOVES Chocolate Peanut butter Ice Cream and so decided to try and make that for dessert even though I had not made it before.
Well, if I do say so myself, it turned out great and between the four of us we devoured every single morsel of the frozen delight before the night was done!  Needless to say, I will surely be making this one again but only when I am in the mood to indulge or am having guests over as I think it will be hard to not eat the entire container in one sitting!

  • 2 Tbls Cocoa Powder
  • 3/4 cup Sugar
  • 1 1/2 cup 2% Chocolate Milk
  • 2 Cups Half and Half
  • 1 Tbls Vanilla Extract
  • 1/4 cup Peanut Butter (more or less depending on how much you like)
  • 1/8 cup extra chocolate milk (or regular if you don’t have chocolate)

The first step is to whisk the chocolate milk, and cocoa powder together in a saucepan over low heat.  Then add in the sugar and stir until the sugar has dissolved and there are not lumps of cocoa powder left.

Now remove from the heat and pour into a larger container to chill in the fridge.  Before putting it in the fridge, mix in the half and half, and vanilla and mix well.  Chill this ice cream base until you are ready to pour it into the ice cream mixer bowl.

Pour the chilled ice cream base into your ice cream freezer bowl and freeze per your ice cream makers manufacturers instructions.

While your ice cream is freezing, prep your peanut butter ribbons.  Mix the remaining 1/8 cup of chocolate milk with the 1/4 cup Creamy Peanut Butter.  It will take a minute to combine, but will eventually form into a play dough consistency, non sticky dough.  Roll this dough out into little ribbons, or long tootsie roll shaped logs.  This might sound weird and will look a little funny, but it is the only way I could think of getting ribbons of Peanut butter into my Chocolate Ice Cream instead of just mixing it all throughout.  I really wanted to achieve Chocolate Ice Cream with swirls and ribbons of Peanut Butter instead of a chocolatey peanut buttery mix.

In the last 3-4 minutes of mixing, slowly insert all of your peanut butter ribbons into the mix letting them distrubute evenly throughout the ice cream.  Then cover the freezer bowl with foil and place it in the freezer for a couple hours to harden all the way to scoopability.

When serving this, I garnished it with little heart chocolate peanut butter sandwich cookies that I had made, because I thought they were SO cute, and yummy too!

You have GOT to try this recipe, it is really out of this world delicious…and very simple too with no eggs to be cooked!  It would be fairly easy to make it dairy free as well, if you could find some dairy free cocoa powder and used almond milk and soy creamer, or coconut milk.

Let me know what you think and as always, happy Chocolate Peanut Butter Ice Creaming!