To Die For Double Chocolate Peanut Butter Ice Cream

Homemade heavenly double chocolate ice cream with peanut butter swirls tastes so good, you'll have a tough time justifying ever buying ice cream again.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 356 Calories

Ingredients

• 2 cups whole milk
• 1 cup heavy whipping cream
• 4 egg yolks
• 0.5 teaspoon vanilla extract
• 0.5 cup unsweetened cocoa powder
• 0.5 cup white sugar
• 0.75 cup semisweet chocolate chips
• 0.75 cup peanut butter, or to taste

Recipe Instructions

Step 1

Beat egg yolks in a bowl with an electric mixer until thick and pale yellow, about 4 minutes. Stir about 1/2 cup of cocoa mixture into egg yolks, whisking constantly.

Step 2

Stir milk, heavy cream, sugar, and cocoa powder together in a saucepan over low heat. Cook, stirring, until sugar and cocoa powder have dissolved, about 5 minutes.

Step 3

Pour egg yolk mixture into cocoa mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Pour cocoa mixture into a bowl.

Step 4

Place chocolate chips in a large microwave-safe bowl. Heat in microwave in 20-second intervals until warm, stirring until chocolate chips are melted. Stir melted chocolate and vanilla extract into cocoa mixture until just combined. Refrigerate until cold, about 2 hours.

Step 5

Freeze chocolate mixture in ice cream maker according to manufacturer's instructions. Drop peanut butter by spoonfuls into ice cream. Using a knife, fold peanut butter through ice cream to form ribbons of peanut butter throughout.