If you are a fan of chocolate and peanut butter, this chocolate peanut butter ice cream recipe is sure to satisfy your sweet tooth! It’s super rich and creamy and is like a Reese’s Peanut Butter cup in steroids!
One of the best things about this recipe is that it doesn’t require any eggs. This makes it a great option for people who are allergic to eggs or who prefer not to eat them. Instead of using eggs, this recipe uses a combination of cream, sugar, cocoa powder, and peanut butter to create a rich and creamy ice cream that’s packed with flavor.
Ingredients
When it comes to making chocolate peanut butter ice cream without eggs, there are two main components to consider: the ice cream base and the peanut butter chunks. Here are the ingredients needed for each:
Peanut Butter
The star of this show is, of course, peanut butter. Using a creamy variety will give the ice cream a smooth and creamy texture. Crunchy peanut butter can be used, but it will add a slightly gritty texture to the ice cream.
To make sure the peanut butter is evenly distributed throughout the ice cream, it’s best to soften it before adding it to the mixture. This can be done by microwaving it for a few seconds or letting it sit at room temperature for a few minutes.
Cocoa Powder
When making chocolate peanut butter ice cream, it’s important to use a high-quality cocoa powder. This will ensure that the ice cream has a rich, chocolatey flavor that’s not too bitter or overpowering. Look for cocoa powder that’s labeled as “Dutch-processed” for the best results.
Another tip is to sift the cocoa powder before adding it to the ice cream mixture. This will help break up any lumps and ensure that the cocoa powder is evenly distributed throughout the ice cream.
Heavy Cream
Heavy cream is another essential ingredient in making peanut butter ice cream. It provides a rich, creamy texture and helps to balance out the sweetness of the sugar and peanut butter. When selecting heavy cream, look for one with a high fat content, as this will help the ice cream freeze properly.
Whole Milk
Milk is used to thin out the ice cream base and make it easier to churn. Whole milk is the best option, as it provides the right balance of fat and liquid. Skim or low-fat milk can also be used, but the resulting ice cream may be less creamy.
Granulated Sugar & Confectioner’s Sugar (Powdered Sugar)
Sugar is used to sweeten the ice cream and balance out the saltiness of the peanut butter. Granulated sugar is the most commonly used type, but brown sugar can also be used for a deeper, caramel-like flavor. You will also need powdered sugar to blend into the peanut butter bites!
Salt
Salt is used to balance out the sweetness of the ice cream and bring out the nutty flavor of the peanut butter. A pinch of salt is all that is needed, but it is important not to skip this ingredient.
Steps
It only takes a few simple steps for this great recipe:
Making the Peanut Butter Swirl
To make the peanut butter swirl, mix together the peanut butter and powdered sugar. The amount of sugar can be adjusted according to taste.
Make balls of about 1/8 of a teaspoon of the peanut butter and sugar mix and put the balls on a sheet of wax paper and put them in the freezer until needed. (They can be stored there overnight.)
Making the Ice Cream
To make the ice cream, start by whisking together the milk and sugar in a large mixing bowl until the sugar is dissolved. Then, stir in the heavy cream and one tablespoon of vanilla extract.
To make the chocolate ice cream base, the first step is to whisk together the cream, cocoa, sugar, and salt in a saucepan. The mixture should be brought to a full rolling boil, and it should be foamy. Remove from heat and mix in peanut butter. Stir until thoroughly blended. Chill the mixture in the refrigerator.
Freeze (skip this step if you’re using an ice cream maker)
Transfer the ice cream mixture into a freezer-safe container or a shallow loaf pan (and cover tightly with plastic wrap) and place it in the freezer for about 4 hours.
After it’s completely frozen, keep the ice cream at room temperature to partially thaw it. Transfer it to the food processor for a minute or two (for a light, fluffy texture). Once the chocolate ice cream base has been made, add the dollops of the peanut butter mixture and mix. Transfer the ice cream back into its container and refreeze for at least 3 hours.
Chill and transfer to the ice cream maker (skip this step if you’re not using an ice cream maker)
Place the ice cream mixture into a large bowl in the refrigerator until it is chilled. Transfer the mixture to the chilled container of your ice-cream maker and make the ice cream as per the manufacturer’s instructions.
Once the chocolate ice cream base has been churned, time to add in the the peanut butter drops. In a container, layer the churned chocolate ice cream with dollops of the peanut butter mixture. Transfer the ice cream back into its container and refreeze for at least 3 hours.
To achieve a more evenly distributed swirl, the peanut butter mixture can be warmed slightly and drizzled over the chocolate ice cream before layering. Once the layers are complete, freeze the ice cream for several hours or until it reaches the desired consistency.
You can start eating your ice cream immediately or keep it in the freezer for a couple of hours to firm it up.
Equipment
You’ll need a large saucepan, blender and an ice cream maker for this recipe!
The Ice Cream maker to use!
You have to have an ice cream maker if you want to make ice cream or sorbet! I started making it using the Cuisinart ICE-100 Compressor Ice Cream and Gelato.
There is no faffing around with bowls in the freezer. When you are ready for ice cream, it’s ready. Just turn on the Cuisinart ice cream maker and go. In about 40 minutes, you have ice cream that you can eat right then, or you can put it in the freezer to harden up a bit more. Once done in, you’ll have about 1 litre of ice cream ready to devour!
Variations
Although a simple ice cream tastes great, you can add more flavors to make it extra special.
Chunky Peanut Butter
For a chunkier texture, use chunky peanut butter instead of smooth. This will add some crunch to the ice cream.
Chocolate Chips
For an extra chocolatey flavor, add some chocolate chips to the ice cream mixture before freezing. You can also sprinkle some on top of the ice cream when serving.
Toppings
There are many toppings that pair well with chocolate peanut butter ice cream. Some ideas include chopped peanuts, whipped cream, chocolate syrup, or caramel sauce. Get creative and experiment with different combinations!
Frequently asked questions
Can you make vegan chocolate peanut butter ice cream ice cream?
Absolutely! To make a vegan version of chocolate peanut butter ice cream, simply use a non-dairy milk, such as almond or coconut milk, in place of the heavy cream. You can also use a vegan peanut butter, which does not contain any animal products.
Can you make lactose or dairy-free chocolate peanut butter ice cream ?
Yes! If you want a dairy-free chocolate peanut butter ice cream without compromising its creamy and smooth consistency, use full-fat coconut milk instead of dairy milk. You can also add coconut cream instead of heavy cream for more creaminess. You can also use almond milk. However, almond milk has a thinner consistency than dairy milk, so you may need to adjust the amount of liquid in the recipe to compensate for the difference.
Is chocolate peanut butter ice cream gluten-free?
If you are following a gluten-free diet, be sure to use a gluten-free cocoa powder and double-check that all other ingredients are gluten-free. You can also use a gluten-free peanut butter, which is made without any gluten-containing additives.
How long does chocolate peanut butter ice cream last in the freezer?
A: Homemade chocolate peanut butter ice cream can last up to two weeks in the freezer, while store-bought varieties may last longer due to the addition of stabilizers. It’s important to store ice cream in an airtight container to prevent ice crystals from forming.
Can I use natural peanut butter in this recipe?
Yes, you can use natural peanut butter in this recipe. However, natural peanut butter has a different consistency than regular peanut butter, so it may affect the texture of the ice cream. You may need to adjust the amount of liquid in the recipe to compensate for the difference.
The Cherry on Top
In conclusion, chocolate peanut butter ice cream is a delicious dessert that can be enjoyed by anyone, especially those who love the combination of chocolate and peanut butter. This recipe is perfect for those who are looking for a no-egg option that is easy to make and requires only a few ingredients.
Here are a few other no egg ice creams you might want to try!
Here’s the Chocolate Peanut Butter Ice Cream recipe!
Chocolate Peanut Butter Ice Cream
Ingredients
Ice Cream Base
- ½ cup smooth peanut butter
- 2 cups half & half UK: Use 1 cup heavy cream and 1 cup whole milk
- ½ cup granulated sugar plus 2 teaspoons
- ¼ cup unsweetened cocoa powder I used Green & Black
- 1 pinch salt
Peanut Butter Chunks
- ½ cup smooth peanut butter
- 3 tbsp powdered sugar UK: confectioner's sugar
Instructions
To make the peanut butter chunks
- Line a large baking sheet with wax paper.
- Mix together the peanut butter and powdered sugar until smooth.
- Drop ¼ tsp portions of the mixture onto the wax paper.
- Add to the freezer to harden.
To make the ice cream base
- Whisk together half-and-half, cocoa powder, sugar, and salt in a large saucepan over medium heat. Whisk until it comes to a full, rolling boil and starts to foam up.
- Remove from heat and mix in peanut butter. Stir until thoroughly blended.
- Cover and put in the fridge for at least two hours, but I would do overnight
- Take out of the fridge and make it according to the manufacturer’s instructions. (I always use my Cuisinart Ice Cream Maker)*
- Add the frozen peanut butter chunks to the ice cream. Stir in gently.
- Wow everyone by serving it immediately or store in an airtight container in the freezer for up to 2 weeks.
Notes
- Pour in the ice cream mixture, add the ice cream paddle and then turn it on
- I set the timer for 35 minutes
- You can always churn it longer if you want it harder
- Put it in the freezer to harden up some more
