Dark Chocolate Chunk Peanut Butter Swirl Ice Cream

I’ve been on a bit of a peanut butter and chocolate kick lately and I’m not mad about it. I’ve also been craving ice cream like crazy and my Cuisinart slow churn machine has been on overdrive all. summer.long. This summer was a scorcher in SoCal so making a double batch of ice cream was naturally W-A-Y more appealing than cranking up the oven to 350. I’ll take my indulgence in ice cream form any day, especially if peanut butter and chocolate are involved. If you’re with me, keep reading and you’ll soon be scooping up a big dish of happy, also known as Dark Chocolate Chunk Peanut Butter Swirl Ice Cream.

So before you run for the hills when you hear the words “SLOW CHURN”, let me just say that in my opinion, there is nothing better. Yes, you do have to dust off your machine, wait a bit longer, clean another bowl, and blah, blah blah. But the finished product just can’t be beat. When you take a big bite of that perfectly smooth, extra creamy, velvety ice cream fresh from the freezer, I’m guessing you won’t care too much that you had to wash an extra bowl. It’s pretty darn magical how this small appliance turns your liquid ingredients into chilled, silky bliss. All this talk about ice cream may have sent your cravings into major overdrive. If that’s the case, skip ahead to the recipe and get churning. I won’t be offended, promise.

Since I’ve been scooping up lots {read: gobs} of homemade ice cream this summer, I have just a few pearls of wisdom to pass along to make your ice cream making experience something to write home about. First, if you don’t already have an ice cream maker you’ll want to order one that is tried and true. I use the Cuisinart Gelateria Ice Cream Maker and it’s the bomb.com. It’s fast, simple to operate, easy to clean and it serves up silky smooth ice cream, gelato and frozen yogurt every time. This is #notsponsored, but it’s important to note that this ice cream maker has never let me down. A rare find in the appliance world these days.

Pro tip #2 is always, always buy the very best ingredients to make your ice cream. When I whip up a batch of the cold stuff I use organic milk and heavy cream, high quality chocolate, fresh fruits and other natural add-ins. Once in a while I get a little crazy with my add-ins and nothing is off limits. I tested this recipe two ways and I will admit I like this version the best. It calls for Skippy Natural Smooth Peanut Butter but if you are an all-natural, organic girl feel free to grab a jar of your go-to favorite instead. We aren’t exactly making salad here {wink, wink} so I think we can let the extra indulgence slide this time.

This Dark Chocolate Chunk Peanut Butter Swirl ice cream is super splurge-worthy with it’s decadent, dark chocolate ice cream, studded with dark chocolate chunks and thick salted peanut butter swirls. Three words for ya: Pass. The. Spoon.

I always love hearing from you so leave me a comment below or message me on Insta. If you haven’t found me on Pinterest yet hop on over and follow my board. You’ll have all my recipes in one place with the tap of your finger.

Okay, enough of me rambling…ready, set, get churning!

Chocolate Chunk Peanut Butter Swirl Ice Cream

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• Author: Browned Butter Blondie
• Prep Time: 6 hours
• Cook Time: 30 mins
• Total Time: 6 hours 30 mins
• Category: Slow Churned Ice Cream

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Description

A decadent dark chocolate ice cream filled with rich, dark chocolate chunks and creamy, salted peanut butter swirl. Slow churned to perfection, this homemade ice cream is pure velvety bliss.

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Ingredients

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• 1 1/2 cups whole milk
• 1 1/2 cups heavy cream
• 1 cup sugar
• 1/2 cup cocoa powder
• 2 large eggs
• 2 large egg yolks
• 10 ounces bittersweet chocolate (I use 70% cocao), chopped
• 1 tsp vanilla extract
• 1 3/4 cups regular, smooth peanut butter
• *Alternatively, if you prefer to use all natural peanut butter, sweeten by stirring in 1/4 cup honey and 3/4 tsp kosher salt.

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Instructions

1. In a medium sauce pan, heat milk and cream over medium heat until milk is warm and steaming, but not boiling. About 5 minutes or so.
2. Combine sugar, cocoa, eggs and egg yolks in the bowl of a standing mixer and mix on medium until thickened. It will resemble cake batter.
3. Measure 1 cup of hot milk mixture and slowly add to the egg/sugar mixture while mixer is on low speed. Mix until fully combined.
4. Stir the chopped chocolate into the remaining hot milk and cream mixture.
5. Add the egg mixture into the pan and stir to melt the chocolate.
6. Stir until combined and then cook over medium/low heat, stirring often until the custard begins to thicken, about 10-12 minutes. The custard will begin to stick to the back of a spoon.
7. Be cautious not to boil the mixture or leave sitting too long without stirring as the mixture will curdle.
8. Remove from heat.
9. Set a fine mesh strainer inside a medium bowl and set the bowl in a larger bowl filled with a combination of ice and water.
10. Strain the custard into the bowl set inside the ice bath.
11. Stir the vanilla into the custard.
12. Cool to room temperature stirring often (about 30 minutes).
13. Do not skip this step, the mixture needs to be at room temperature before refrigerating so that it does not sweat once placed in the fridge.
14. Cover bowl with plastic wrap and refrigerate for 3 hours or overnight.
15. In the meantime, chill your ice cream maker bowl in the freezer.
16. Prepare peanut butter by gently stirring to loosen.
17. Once custard has cooled, set up ice cream maker and set to ICE CREAM setting.
18. Turn ice cream maker on and slowly pour custard through the pour spout at top of appliance while churner is on.
19. Follow manufacturers directions and churn until ice cream is at desired consistency.
20. Place ice cream in a medium size bowl or ice cream storage container.
21. Add softened peanut butter in large spoonfuls and gently stir to swirl throughout the ice cream.
22. Add chocolate chunks and stir carefully until combined.
23. Cover with plastic wrap or lid and freeze 2 hours or until hardened.

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Notes

Store ice cream in freezer tightly covered.