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!
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.
Notes
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