My husband, Mark, has one true love in this world, and it’s not me. It’s the classic combination of peanut butter and chocolate. For his birthday every year, I’d buy him a tub of the fancy stuff from the grocery store, until one year I actually read the ingredient list. Let’s just say it was… enlightening. So I set out to make a version at home that was worthy of his undying affection. This is that recipe. It’s rich, it’s salty-sweet, and it’s packed with real peanut butter and generous chunks of chocolate. The first time I made it, he looked at me and said, “Well, you’ve done it. You’ve ruined the store-bought stuff for me forever.” Mission accomplished.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 20 mins | 15 mins | 4+ hrs (chilling/freezing) | About 1 Quart | Easy |
Why You’ll Love This Recipe
- It tastes like a gourmet, grown-up version of your favorite childhood candy.
- The peanut butter base is impossibly creamy and packed with real peanut flavor.
- You control the chunk-to-cream ratio. (I am firmly in the “extra chunks” camp.)
- No weird stabilizers or unpronounceable ingredients. Just honest, good stuff.
Grab These
- For the Base:
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 3/4 cup smooth, natural peanut butter (I use Adam’s—the kind where the oil separates)
- For the Ribbon & Chunks:
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon coconut oil (this makes the magic shell magic!)
- 1 cup mini peanut butter cups, roughly chopped (Reese’s are classic, but the Trader Joe’s ones are fantastic too)
Let’s Make It
We’re going to start with the easiest ice cream base known to man. In a medium saucepan, whisk together the heavy cream, whole milk, sugar, and salt. Warm this over medium heat, whisking occasionally, just until the sugar is fully dissolved. It should feel warm, but not hot. Please, do not let it boil.
Now, take the pan off the heat. This next part is crucial for a smooth base: spoon the peanut butter into a separate, heatproof bowl. Slowly, while whisking constantly, ladle about a cup of the warm cream mixture into the peanut butter. Whisk, whisk, whisk until it’s completely smooth and silky. This tempers the PB and prevents it from seizing up into little gritty bits. Now, whisk this smooth peanut butter mixture back into the saucepan with the rest of the cream.
Pour the entire beautiful, fragrant base into a bowl, press plastic wrap onto the surface, and chill it for at least 4 hours, or ideally overnight. Patience is a virtue here, I promise.
While that’s chilling, let’s make our magic shell and prep our chunks. For the shell, combine the chocolate chips, 1/2 cup heavy cream, and coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring well each time, until it’s melted and smooth. Let this cool to room temperature—it should still be pourable, but not warm. And chop up those peanut butter cups!
Once your base is ice-cold, churn it in your ice cream maker according to its directions. When it’s the consistency of thick soft-serve, it’s time to layer. Pour one-third of the ice cream into your storage container. Drizzle with some of the chocolate sauce and sprinkle with some chopped peanut butter cups. Repeat the layers two more times. Swirl it gently with a knife—you want ribbons, not a homogenous muddle.
Nutritional Facts (Per Serving, about 1/2 cup)
| Nutrient | Amount |
|---|---|
| Calories | ~ 420 kcal |
| Protein | 8g |
| Carbohydrates | 32g |
| Fat | 30g |
| Fiber | 2g |
| Sugar | 27g |
| Note: Values are estimates |
Variations & Add-Ins
- Peanut Butter Cookie Dough: Chop up store-bought or homemade peanut butter cookie dough and fold it in.
- Salted Pretzel Crunch: Fold in 3/4 cup of crushed salted pretzels during the last minute of churning for the ultimate sweet-salty-crunchy situation.
- Swirl of Jam: A raspberry or strawberry jam swirl is a delightful, PB&J-inspired twist.
Serving Ideas
- This is a standalone dessert. Serve it in a bowl, maybe with an extra peanut butter cup on top for good measure.
- For the ultimate indulgence, use it to make a milkshake with chocolate milk.
Storage & Reheating
- It will keep in an airtight container in the freezer for up to 2 weeks.
- Let it sit on the counter for 5-10 minutes before scooping to soften.
My Two Cents (Pro-Tip)
Use natural peanut butter, the kind you have to stir. The oil content is higher and the flavor is purer and more intense than in the shelf-stable, homogenized kinds. It makes for a far superior ice cream. Just give it a really good stir before you measure it out!