AD. All opinions are my own.
My peanut butter chocolate ice cream is rich and creamy and totally to die for! A peanut butter ice cream, dipped in a smooth magic milk chocolate, is then topped with chopped peanuts. If you are looking for the best peanut butter chocolate ice cream, look no further, you have just found it!
All about the peanut butter
OK, I’ll say it: I’m totally nuts for nuts! Seriously though, nuts and bakes just make so much sense to me! They add delicious flavour and wonderful texture… what’s not to love? And peanut butter is just in a league of its own when it comes to baking! Whether you prefer smooth or crunchy, I adore how versatile it is as an ingredient. I especially love using super ultra smooth American style peanut butter to get creative with. It is pure pleasure and just utterly divine!
Now, please do not misunderstand me. I am FUSSY when it comes to my ingredients. I like to use good quality, because I feel it really shows in what I make. And especially when there are so few ingredients, like in this chocolate peanut butter ice cream, using the best ingredients truly does make a real difference!
My friends, I have never been more glad than today to have you reading this. If you have been looking for chocolate peanut butter ice cream recipes on your lunch break, you can stop. This one is hands down the BEST chocolate peanut butter ice cream you will ever try!
Have you heard of magic chocolate shell? It is what I make to coat my peanut butter ice cream, and it really is like magic! Once it has hardened around the ice cream, it will crack when you bite into it. Just like the chocolate coating on store bought ice creams do! And besides, dipping the ice creams are crazy fun! Seriously, get the kids involved, mine absolutely LOVE doing it!
What ingredients do I need to make this peanut butter chocolate ice cream?
- Double cream: also known as heavy whipping cream. This is whipped up with the other ingredients, to make the smooth creamy PB ice cream.
- Condensed milk: this thickened and sweetened milk makes up the softness of the ice cream.
- Smooth peanut butter: what would PB ice cream be without some PB?! Essential for this recipe, I used SKIPPY creamy peanut butter. Love that all their peanut butters are palm oil free too!
- Milk chocolate: forms the chocolate shell of the ice cream.
- Coconut oil: the secret ingredient to give that beautiful crack of the chocolate shell.
- Peanuts: I add extra chopped peanuts over the chocolate shell before it sets. This is purely for extra pretty and bonus additional texture.
What equipment do I need to make this homemade chocolate peanut butter ice cream?
- Digital kitchen scales*: I do provide all my measurements in cups too, but I find weighing out my ingredients is far more accurate for the best results. A set of digital kitchen scales is so useful and completely essential for me.
- Mixing bowl*: to beat all the ingredients together until thick before leaving to chill for a few hours to turn into ice cream!
- Spatula*: useful to help make sure nothing has been missed and not mixed in. Also useful to scrape down the bowl out when transferring the mixture to the container for freezing.
- Ice cream moulds*: to put the ice cream lolly mixture in to freeze. This will give that gorgeous ice lolly shape and is a really fun way to make ice lollies! Remember you will need wooden lolly sticks too.
How to make this peanut butter and chocolate ice cream
This ice cream could not be easier to make! Using just a handful of ingredients, these gorgeous lollies come together in just minutes!
For the peanut butter ice cream:
Step 1: Into a large mixing bowl, tip in the cream, milk and peanut butter. Beat together until smooth and combined, then keep beating until it thickens. This takes only a couple of minutes.
Step 2: Pour the ice cream mixture into the lolly moulds, filling to the top. Slip in a wooden lolly stick into each of the moulds. Use a spatula or a knife to gently level the top of each ice cream out. Drop the mould onto the table a couple of times to release any air bubbles, popping them if any appear. Carefully put the mould into the freezer to chill at least six hours or overnight.
For the chocolate shell and topping:
Step 1: When ready to dip the ice creams, first remove them from the moulds. Place them on a parchment lined baking tray and pop them back in the freezer whilst preparing the topping ingredients. Chop the peanuts into small chunks and place on a flat plate. Set aside whilst preparing the magic chocolate shell. To make the chocolate coating, simply melt the chocolate and coconut oil together until completely melted and smooth. I do this in the microwave in short bursts. Once completely melted, place in a glass wide enough for the ice cream to fit into. You want it tall rather than wide, so the ice cream can be dunked completely within the glass. Leave the chocolate to cool slightly before using.
Step 2: Removing one ice lolly at a time from the freezer, dunk the whole ice cream into the glass, allowing the chocolate to cover the ice cream and a little of the wooden stick. Remove from the chocolate and allow excess to drip off. Quickly, before the chocolate sets, add some chopped peanuts on the ice cream, gently pushing into the chocolate if required. Place the dipped ice cream back onto the tray in the freezer and repeat with the remaining ice creams. Allow the ice creams to chill again for 10 minutes before serving. Enjoy!
Can I use evaporated milk instead of condensed milk to make this ice cream?
No, condensed milk is different to evaporated milk, and one will not substitute the other in this recipe. You cannot use evaporated milk to make this peanut butter chocolate ice cream.
Can I use single cream or whipping cream instead of double cream to make this peanut butter ice cream?
In order for this ice cream to set, you must use a cream that will thicken to stiff peaks when whisked. Here in the UK, this means using double cream or whipping cream and not single cream. As a guide, always use a cream that has 35% or more fat content.
How do I store these ice cream popsicles?
Once the ice creams have been made completely, and left to set, they can be stored in an airtight container in the freezer. I would recommend putting a piece of parchment paper in between the ice creams, especially if stacking them.
How long will chocolate peanut butter homemade ice cream last?
This peanut butter chocolate ice cream can be kept in the freezer and enjoyed for up to three months. If they last that long, that is!
Can this peanut butter chocolate ice cream be made dairy free?
I have not personally come across a perfect alternative for dairy free double cream that will whip up to stiff peaks. I do know many people have had success with the brand Elmlea here in the UK, though I have not tried it myself so cannot vouch for whether it will work or not. If you do try making this dairy free, I would love to hear from you, please leave me a comment below! And please remember you will need to use a dairy free condensed milk and a dairy free chocolate to make this chocolate peanut butter ice cream too.
Additional tips for making this peanut butter chocolate ice cream recipe
- The peanut butter ice cream is actually really easy to make! The addition of peanut butter to double cream and condensed milk makes it all whip up wonderfully thick and creamy in no time at all!
- Fill the popsicle moulds evenly, making sure to tap them firmly on a table to release any air bubbles. I pop any bubbles that come up with a wooden skewer, then use it to smooth over the space left by the bubble.
- Ensure the ice creams are completely frozen before removing from the mould. If they are not fully frozen, they will not be firm enough and will come out misshapen. I find they need at least 5 hours to set, so I tend to leave them overnight before removing them to dip in chocolate.
- Before dipping in chocolate, make sure you have the chopped peanuts in a plate next to the dipping cup. The chocolate sets quickly, so having it nearby to put on immediately is essential!
- When dipping the ice creams into the chocolate shell, keep all the ice creams in the freezer apart from the one you are dipping. Once dipped and decorated, place the ice cream back in the freezer and swap for the next before repeating the process. Working one at a time ensures the ice cream does not melt and allows the chocolate shell to set quickly and smoothly on the cold ice cream.
- This chocolate and peanut butter ice cream can be eaten immediately after being covered in chocolate. However, popping it back in the freezer for another 10 minutes will allow the shell to harden, giving a lovely crack when biting into it. Worth the wait, I promise!
If you have any questions about this chocolate peanut butter ice cream recipe, please comment below and I will do my best to help! And if you made and enjoyed this recipe for peanut butter chocolate ice cream, you know I would absolutely love to hear from you too! Please take a moment to leave me a rating and review below if you do make this ice cream popsicle recipe. I would really appreciate it, and I know many others will feel the same too. You could even post a picture on Instagram and tag me when you share it with the world. You know I would love to see!
More ice cream recipes for you to enjoy
Please have a look at these other easy peasy ice cream recipes on my blog too:
Oreo ice cream: this no churn homemade Oreo ice cream is a cookie lovers delight, made with just four ingredients and is the ultimate summertime dessert!
Mango and pistachio ice cream: my mango and pistachio ice cream is creamy, dreamy and lightly spiced with cardamom. This no churn recipe is perfect for warm summer days!
Kesar pista ice cream: this creamy pistachio ice cream has a light saffron flavour and warming cardamom in addition to the pistachio. So simple to make and utterly delicious, this popular Indian ice cream flavour is sure to be an all round hit!
So good to have you join me today, my friends! Enjoy! x