Rich and creamy peanut butter chocolate chip ice cream requires no baking, no eggs, and is whipped up in under 20 minutes in an ice cream maker – aside from chill time!
Why this recipe works
Creamy churned peanut butter chocolate chip ice cream is made with melted bittersweet chocolate chips and smooth peanut butter. This ice cream has the perfect amount of flavor without being overpowering, but certainly has enough to send the tastebuds into overdrive!
This recipe uses a method known as stracciatella, the same as what we do in our mint chocolate chip ice cream. The difference in temperature between the ice cream and the melted chocolate will cause the chocolate to harden and crack, creating your very own homemade chocolate chips.
You’re simply pouring the melted chocolate into the ice cream like a ribbon. This is the best way to enjoy chocolate chips in ice cream, as it doesn’t get overly hard when frozen compared to store-bought chips.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
ICE CREAM – Low fat sweetened condensed milk, creamy peanut butter, half and half, vanilla extract, and heavy whipping cream are mixed together for a peanut butter ice cream base. See the FAQ’s section below for lactose-free substitutions.
CHOCOLATE – Bittersweet chocolate is the way to go in my opinion, as it adds such rich chocolate taste. However, dark chocolate or semi-sweet chocolate can also be used. You CAN use chocolate chips, but I would suggest melting them down and following the directions for the stracciatella method. Whole chocolate chips, whether they are mini or not, will become very hard when frozen.
How to Make Peanut Butter Chocolate Chip Ice Cream
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a large bowl, whisk together the sweetened condensed milk and the peanut butter until smooth.
- In a separate bowl or measuring cup, combine the half and half, heavy whipping cream, and vanilla. Adding one cup of the cream mixture at a time to the peanut butter mixture, whisk together until all ingredients are combined.
- Process in your ice cream (we used a 2 qt ice cream maker) according to manufacturer’s directions.
- 5 minutes before churning is complete, melt the chocolate on 50% power in your microwave. Slowly drizzle the chocolate into the churning ice cream maker. The difference in temperature between the ice cream and the melted chocolate will cause the chocolate to harden and crack, creating homemade chocolate chips. This method is known as straccietella.
- Turn the ice cream out into a freezer container and freeze until hard, usually a few hours or so.
Frequently Asked Questions & Expert Tips
Yes, you could, but chocolate chips get pretty hard in ice cream. Simply add them at the end. OR if you want to follow our method, you can melt the mini chocolate chips and follow the instructions for adding the chocolate.
Yes, check out our post on how to make ice cream without an ice cream maker.
For those looking for lactose free substitutions, you can use lactose free half and half and sweetened condensed milk. Heavy whipping cream is naturally very low in lactose content. Though you can also try using a dairy free heavy whipping cream in its place if preferred. Silk brand makes a good heavy whipping cream alternative. Bittersweet chocolate is naturally lactose free, as long as you get a true bittersweet, dark chocolate, or even semi-sweet chocolate. Avoid milk chocolate, of course, but there are many options for lactose-free chocolate!
Serving Suggestions
Enjoy your peanut butter chocolate chip ice cream as a milkshake, in a bowl, or on a cone! You can certainly add in crumbled cookies, chopped peanut butter cups, peanuts, or some mini chocolate chips for even more texture and flavor. Top with whipped cream, sprinkles, or a drizzle of chocolate sauce.
More Ice Cream Recipes
- No Churn Birthday Cake Ice Cream
- Homemade Peppermint Ice Cream
- Vanilla Blackberry Jam Ice Cream
- Nutella Swirl Cheesecake Ice Cream
- No Churn Ice Cream
- Rocky Road Ice Cream
- Rolled Ice Cream
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Peanut Butter Chocolate Chip Ice Cream
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 14 oz low fat sweetened condensed milk
- ½ cup creamy peanut butter
- 2 cups half and half
- 1 cup heavy whipping cream
- 1 Tbsp pure vanilla extract
- 3 oz bittersweet chocolate
Things You’ll Need
- Ice cream maker 2 qt, or double the recipe for a 4 qt
Before You Begin
- Bittersweet chocolate is the way to go in my opinion, as it adds such rich chocolate taste. However, dark chocolate or semi-sweet chocolate can also be used. You CAN use chocolate chips, but I would suggest melting them down and following the directions for the stracciatella method. Whole chocolate chips, whether they are mini or not, will become very hard when frozen.
- For those looking for lactose free accommodations, you can use lactose free half and half and sweetened condensed milk. Heavy whipping cream is naturally very low in lactose content. Though you can also try using a dairy free heavy whipping cream in its place if preferred. Silk bran makes a good heavy whipping cream alternative. Bittersweet chocolate is naturally lactose free, as long as you get a true bittersweet, dark chocolate, or even semi-sweet chocolate. Avoid milk chocolate, of course, but there are many options for lactose-free chocolate
Instructions
- In a large bowl, whisk together the sweetened condensed milk and the peanut butter until smooth.
- In a separate bowl or measuring cup, combine the half and half, heavy whipping cream, and vanilla. Adding one cup of the cream mixture at a time to the peanut butter mixture, whisk together until all ingredients are combined.
- Process in your ice cream making according to manufacturer’s directions.
- 5 minutes before churning is complete, melt the chocolate on 50% power in your microwave. Slowly drizzle the chocolate into the churning ice cream maker.
- The difference in temperature between the ice cream and the melted chocolate will cause the chocolate to harden and crack, creating wonderful chocolate chips. This method is known as stracciatella.
- Turn the ice cream out into a freezer container and freeze until hard, usually a few hours or so.
Nutrition
Amanda Davis
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Theresa says
I made this on Christmas. I did not have canned sweetend condensed milk so I made it from scratch. So simple. Well, the ice cream was so delicious. It was velvety smooth and the balance of flavors was delightful. My family gave it 2 thumbs up!
LC says
Can I use regular sweetened condensed milk if I don’t have the low fat version? Any adjustments?
Amanda Formaro says
Yes absolutely, no adjustments needed.