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Chocolate and Salted Peanut Butter Ice Cream

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  • 300ml whole milk
  • 200g sugar
  • 75g cocoa powder
  • pinch of salt
  • 3 Tablespoons corn flour
  • 60ml double cream
  • 150g plain chocolate chips
  • 100g smooth salted peanut butter


  1. In a sauce pan over medium heat, stir together the whole milk, sugar, cocoa powder, corn flour and salt. Heat until the milk start to steam, but before it starts to boil.  Boil until thickened slightly. Remove from the heat.
  2. In a small sauce pan, heat the double cream until boiling, remove from the heat and stir through the chocolate chips till melted and smooth.  Stir the cream and chocolate mixture into the cooling chocolate ice cream base. Place in a bowl, covered with plastic wrap or a lid, and put in the fridge until cool.
  3. Once cool, follow the manufacturers instructions on the ice cream maker to churn ice cream. Once the mixture has chilled and thickened in the ice cream maker, slowly drizzle in half the peanut butter. Don’t over mix. You want a nice ribbon of peanut butter running through the ice cream.
  4. Transfer the ice cream into a freezer safe container and fold in the remaining peanut butter. Cover and freeze until solid.

  • Prep Time: 20 minutes
  • Cook Time: -
  • Category: Ice Cream
  • Method: No Bake
  • Cuisine: American