Chocolate Peanut Butter Ripple Ice Cream
A rich and creamy homemade ice cream that combines delicious chocolate and peanut butter flavors with delightful swirls of peanut butter mixture.
Ingredients
Peanut Butter Swirl
- 1 cup natural peanut butter, unsweetened
- ⅓ cup salted butter, melted
- ¼ cup confectioners’ sugar
- ¼ teaspoon pure vanilla extract
Chocolate Ice Cream Base
- 1 can sweetened condensed milk (14 oz / 414 ml)
- 2 teaspoons pure vanilla extract
- ½ cup half-and-half
- ½ cup unsweetened Dutch-process cocoa powder
- 1½ cups heavy whipping cream
Instructions
Preparation of Peanut Butter Swirl
- In a small bowl, mix the peanut butter, melted butter, powdered sugar, and vanilla until smooth and fully blended, about 10 to 15 seconds.
- Chill the peanut butter mixture for 5 to 10 minutes, just until it thickens slightly.
Preparation of Chocolate Ice Cream Base
- In a medium bowl, whisk together the condensed milk, vanilla, and half-and-half until smooth.
- Add the cocoa powder and stir well until no dry streaks remain.
- In a separate bowl, beat the heavy cream until stiff peaks form, about 1 to 1½ minutes.
- Gently fold the chocolate mixture into the whipped cream until the base is smooth and evenly combined.
Assembly
- Spread half of the chocolate ice cream base into an 8 x 8-inch freezer-safe container.
- Spoon or drizzle half of the peanut butter swirl over it.
- Add the rest of the chocolate base on top, then finish with the remaining peanut butter mixture.
- Use a butter knife or fork to swirl the layers together.
- Freeze uncovered for 3 to 5 hours, or until firm. For a firmer texture, leave it overnight.
Notes
Properly stored, the ice cream can last in the freezer for up to three weeks. However, for best taste and texture, consume within the first week.