Chocolate Fudge Swirl Peanut Butter Ice Cream

Chocolate Fudge Swirl Peanut Butter Ice Cream

Is there a support group for chocolate/peanut butter junkies? If there is, I’m pretty sure that I would qualify for an in-house rehab program. This, of course, is not any type of breaking news, but there does seem to be some sort of spiraling effect taking place. I try to keep the freezer stocked with ice cream during the summer, so as soon as one container nears the bottom, I start working on a new flavor. Typically a quart or so lasts two weeks, but my last batch of vanilla bean suffered quite an early demise thanks to the ice cream cookie sandwiches, and what was left I unabashedly polished off through a series of sugar cones. I may or may not have eaten two in one day last weekend. Shhh… So, the search was on for the next ice cream recipe I would be making when it hit me – holy crap, how is it that I have yet to make a peanut butter ice cream? So I went looking and found this uber-fabulous chocolate-peanut butter ice cream with options for a fudge ripple and chunks of peanut butter mixed in. Um, yes and yes please. Done!

Chocolate Fudge Swirl Peanut Butter Ice Cream

This is actually the first ice cream recipe that I have made in a loooong time without using egg yolks in the custard. I was just a bit wary since I love how thick and creamy homemade ice cream is, but I had faith in the ice cream genius, David Lebovitz. And of course this was every bit as fabulous as every one of his other recipes has been. And a bonus for those of you that shy away from homemade ice cream due to the amount of fat in the whole milk, cream and egg yolks – this one uses half-and-half, and I think you can actually buy fat-free half-and-half (not that I did, of course).

The fudge ripple and the peanut butter patties should not be left out of this recipe, under any circumstances. The fudge ripple pumps more of that soda shop flavor into the bowl of ice cream, and in my opinion, the peanut butter patties make this recipe. The chocolate and peanut butter flavors are both pronounced and well-balanced in the ice cream itself, but something about those chunks of peanut butter sitting amongst chocolate are so reminiscent of peanut butter cups, that if you are even the slightest fan of chocolate and peanut butter together, you will absolutely adore this.

Chocolate Fudge Peanut Butter Ice Cream

Don’t forget! If you’re dying for homemade ice cream and cursing yourself for not having an ice cream maker, head straight to this tutorial on how to make homemade ice cream without an ice cream maker!

Chocolate Fudge Swirl Peanut Butter Ice Cream

Yield: 1 quart

Prep Time: 30 minutes (active), 8 hours (inactive)

Cook Time: 20 minutes (churn time)

Total Time: 50 minutes

Ingredients:

For the Ice Cream:
2 cups half-and-half
¼ cup unsweetened Dutch-process cocoa powder
½ cup granulated sugar
Pinch of salt
½ cup smooth peanut butter

For the Fudge Ripple:
½ cup granulated sugar
1/3 cup light corn syrup
½ cup water
6 tablespoons unsweetened Dutch-process cocoa powder
½ teaspoon vanilla extract

For the Peanut Butter Patties:
6 tablespoons peanut butter (smooth or crunchy)
2 tablespoons confectioners' sugar

Directions:

1. To make the Fudge Ripple: Whisk together the sugar, corn syrup, water, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla, and let cool. Chill in the refrigerator before using. (Fudge Ripple can be stored for up to 2 weeks, covered, in the refrigerator.)

2. To make the Peanut Butter Patties: Mix together the peanut butter and confectioners' sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about ½ teaspoon each, and drop them onto the dinner plate. Once you've used all of the mixture, freeze the patties. (The patties can be stored in the freezer, well wrapped, for up to 1 month.)

3. To make the Ice Cream: Whisk together the half-and-half, cocoa powder, granulated sugar, and salt in a large saucepan over medium heat. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

4. Chill mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's directions. Fold in the Peanut Butter Patties when it has finished churning. Just before you remove the ice cream from the machine, spoon some of the Fudge Ripple onto the bottom of the storage container. As you remove the ice cream from the machine, layer generous spoonfuls of the sauce between layers of ice cream. Avoid stirring the Fudge Ripple, as it will make the ice cream muddy.

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52 Responses to “Chocolate Fudge Swirl Peanut Butter Ice Cream”

  1. steph on August 6, 2010 at 1:05 pm

    peanut butter and chocolate, you can’t go wrong! i’ve strayed from my egg-less ice cream roots, but will have to get back into these simpler recipes!

    Reply

  2. Jenn on August 6, 2010 at 1:15 pm

    Oh my god, I’m drooling. That looks fantastic!

    Reply

  3. Jeanine on August 6, 2010 at 1:36 pm

    Oh…my…goodness…I need to dig out my ice cream machine! I was wanting to try a chocolate ice cream, but this just puts it over the top. Yum!

    Reply

  4. Linda on August 6, 2010 at 2:19 pm

    Oh My! Definitely trying this one, maybe today!! I have a 2 qt. Cuisinart machine, and just love it, so much fun!! Chocolate & Peanut Butter…what could be better??!!

    Reply

  5. Carol on August 6, 2010 at 4:01 pm

    You are killing me! I have an ice cream making obsession this summer that I’m trying to recover from. I guess I will be making at least one more batch before I hang up my ice cream maker for the year!

    Reply

  6. The Housewife on August 6, 2010 at 4:10 pm

    Aaahhh… every time I visit your blog I come away soo hungry or craving what you’ve posted… I need to move next door to you! The ice cream looks so decadent and is such perfection!

    Reply

  7. Betty @ scrambled hen fruit on August 6, 2010 at 4:49 pm

    My son just had his wisdom teeth out and is asking for ice cream. He may have to fight me for this.

    Reply

  8. Linda on August 6, 2010 at 5:15 pm

    Fudge ripple cooling in the fridge, peanut butter patties in the freezer!! The recipe might sound like a lot of steps, but these 2 only took minutes. Will make the ice cream later tonight, can’t wait to try it!

    Reply

  9. Mara on August 6, 2010 at 5:23 pm

    SERIOUSLY???? That looks off the charts amazing!!! I am fairly new to your blog but I love it already. You had me a peanut butter and chocolate…YUM! I will be running some extra miles this weekend to make up for this indulgence!

    Reply

  10. Jeannie on August 6, 2010 at 9:19 pm

    Awesome looking ice creams! Love it!

    Reply

  11. Megan on August 6, 2010 at 10:37 pm

    I made ALMOST this same recipe last week! I opted for a deep, dark chocolate ice cream instead of the chocolate fudge swirl. Those peanut butter patties are soo good! I need to make mine a little smaller next time. I thought I was making them tiny, but they still ended up being pretty large chunks in the ice cream. Beautiful pictures!

    Reply

  12. Anne on August 7, 2010 at 11:10 am

    That is a beautiful thing!

    Reply

  13. Paula on August 7, 2010 at 12:13 pm

    oh my, looks awesome!

    have a nice time!
    Paula

    Reply

  14. Sues on August 7, 2010 at 6:55 pm

    This looks absolutely amazing!! I love making ice cream without eggs and find that it’s just as good as with! I’m still dying over those ice cream sandwiches though :)

    Reply

  15. Brittany on August 7, 2010 at 8:37 pm

    Um wow? This is seriously too much!!!

    Reply

  16. foodlvr on August 7, 2010 at 11:47 pm

    I made plain chocolate chunk ice cream the other day and there are 2 scoops left in one quart. This looks awesome and I don’t use that word often. I may try this. I wanted to make vanilla ice cream this week but I priced vanilla beans today and $14 for 2 is just too much to pay to make a quart or so of ice cream. Maybe if I find them cheaper one day (I once got an incredible deal through ebay but that was a long time ago). Thanks for the sweet inspiration.

    Reply

  17. life and kitchen on August 9, 2010 at 10:20 am

    I love this! Though I love thick and yummy ice cream, there is something that just scares me about putting the egg yolks in there. So, this is perfect!

    Reply

  18. Kim (Liv Life) on August 9, 2010 at 12:28 pm

    OMG! I need to join your addiction group. You are killing me with these awesome PB recipes! We just finished up another plate of the PB Rice Krispy Treats, now I’m going to have to make this. Hmmm… maybe I will put the two together??!! Then I will have to go to my PB Support Group!

    Reply

  19. Jean on August 9, 2010 at 12:33 pm

    Yum, somehow I missed this recipe without the egg yolks in my book. I’ll have to give this a try. I’ve been trying to stick to sorbets to avoid all the fat but you’ve convinced me to try this. Thanks!

    Reply

  20. RavieNomNoms on August 9, 2010 at 1:12 pm

    Your pictures are fabulous! Made my mouth water!

    Reply

  21. sadaf on August 9, 2010 at 1:29 pm

    wow look great….. would you please do a favor for me send me this bowl.
    just kiding reallyy great post along great recipe. will must try.

    Reply

  22. michele on August 9, 2010 at 1:31 pm

    I need some ice cream, NOW!! I can’t believe how good it looks.

    Reply

  23. The Chocolate Priestess on August 9, 2010 at 1:48 pm

    What machine do you use? I’m about ready to do a “Special Sacrament” about a machine I was sent that I am not pleased with at all.

    Reply

  24. Lynn on August 9, 2010 at 2:49 pm

    Mouth watering! I can just taste it now..

    Reply

  25. May Ling Wu on August 9, 2010 at 2:55 pm

    I’ve tried this before, it’s one of my favorites from Lebovitz. I also love the froyo tastes a lot like PinkBerry at a fraction of the cost!

    Reply

  26. The Cilantropist on August 9, 2010 at 3:34 pm

    David is definitely the ice cream master, I have been using his no-ice-cream maker techniques to whip up ice cream like crazy! I am not a huge fan of peanut butter, but all his recipes are amazing. :)

    Reply

  27. C&C Cakery on August 9, 2010 at 7:10 pm

    oh my god. my thighs MY THIGHS! (it would totally be worth it, though – adding to my recipe box for sure!)

    Reply

  28. Emily on August 10, 2010 at 10:54 am

    This looks SO amazingly good! My mouth is watering. I’m going to check out your “how to make ice cream without an ice cream maker” post right now.

    Reply

  29. Slobbering on the keyboard on August 12, 2010 at 3:57 pm

    Oh Gawd! look at that fudgy dense ice cream…absolute heaven!

    Reply

  30. Patty on August 15, 2010 at 2:44 pm

    That looks so fantastically decadent and delicious! I’m also a chocolate and PB freak. ;)

    Reply

  31. Jen @ My Kitchen Addiction on August 15, 2010 at 5:12 pm

    This is killing me! I really shouldn’t be reading your blog BEFORE dinner. Now I’m totally craving chocolate and peanut butter. Looks wonderful!

    Reply

  32. Carol on August 15, 2010 at 9:31 pm

    I made this ice cream tonight and it was was SOOOOOO yummy!! I’ve been wanting to try making a chocolate ice cream and what better way to start than with a peanut butter chocolate mixture. Thanks for the recipe!

    Reply

  33. Jeana on August 16, 2010 at 1:24 am

    I just made this ice cream today, and oh my gosh it was SOOOO good. The peanut butter patties are the best part. It was a lot like the Haagen Daas chocolate peanut butter flavor ice cream, but maybe even better. I didn’t have half and half so to avoid making a trip to the store, I just used a combination of heavy cream, whole milk, and a little low fat milk (I had a little left of each and they all measured out to 2 cups! perfect) and it was so good and creamy. Definitely going to make again, and I will double the recipe next time! My family devoured the whole quart in less than 10 minutes.

    Reply

  34. Kristen on August 19, 2010 at 10:21 pm

    I made the fudge ripple and pb patties tonight. Pretty excited to make the ice cream! But I’m a bit concerned about the fudge ripple, mine is a really thin consistency, should it be thicker? I may try again tomorrow and see if it is any different.

    Reply

    • Michelle on August 25th, 2010 at 10:47 pm

      Hi Kristen, The fudge ripple won’t be terribly thick when you make it, but it does thicken a bit in the refrigerator. I hope you enjoyed the ice cream!

      Reply

  35. Elisa Sandgren on August 22, 2010 at 4:33 pm

    I just purchased David Lebovitz’s ice cream book and I’m all excited. I just made the chocolate ice cream/custard and it is divine! And I am a total sucker for chocolate and peanut butter together also, so I’ll have to try this!

    Reply

  36. susan@One Less Thing on August 29, 2010 at 11:31 pm

    Oh Good God how can you do this to me? I’ll be making this next weekend. Looks amazing. And I love DL and totally want his perfect scoop book.

    Reply

  37. megan {a dash of megnut} on June 19, 2011 at 10:21 pm

    im making this right now! however, without the fudge ripple because i dont have corn syrup on hand and cant make myself go to the store for some. im sure it will be great even without it. thanks for such a great recipe! :)

    Reply

  38. Breanne on August 10, 2011 at 6:23 pm

    I just made this and it is to die for. I used the No Icecream Maker Method A, and am on the last freeze after adding the extra bits. I’m SO excited to eat this. I am lactose intolerant, so I always have to miss out when my friends and family go to the icecream shop. I used lactose-free dairy products, and now I get to enjoy a delicious icecream treat!

    Reply

  39. sri on June 23, 2012 at 11:51 pm

    first, i wanted to say i’ve browsed your site before but never actually posted. tonight, after discussing w a fellow baker on king arthur’s site a mocha ice cream w a fudge ripple, i got to looking to see if anyone had developed anything resembling moose tracks. most recipes i saw used lebowitz’s same fudge ripple recipe, which really isn’t like the ripple in moose tracks which actually sets rather than remaining sauce-like. then i found your lovely pictures–what a great idea for the peanut butter bits. i wasn’t going to bother going out to buy mini peanut butter cups to use but THIS would be so much better! if i’m ambitious i might coat the peanut butter patties w chocolate before using them, but i’m excited to convert the chocolate ice cream i made to a chocolate peanut butter mecca! thanks for the inspiration!

    Reply

  40. Deepa on September 16, 2012 at 9:43 pm

    Michelle i have never tried eggless chocolate ice cream…would you say making the chocolate custard icecream from your site would be more creamier or would it be too rich?

    Reply

    • Michelle on September 25th, 2012 at 8:10 pm

      Hi Deepa, I also much prefer the egg-based custards for ice cream. I think you could definitely use the chocolate for this recipe – enjoy!

      Reply

  41. Mariam on December 27, 2012 at 9:59 pm

    Yum! Whipped up a batch and it’s chilling now and I even went one better and dipped the frozen patties in melted chocolate! Want be doing the swirl because I don’t have corn syrup and in m opinion it should be peanut buttery enough (if that exists!)

    Reply

  42. Courtney on February 20, 2013 at 8:23 pm

    Can I make this using a jar of fudge sauce instead of the fudge ripple?

    Reply

    • Michelle on February 21st, 2013 at 2:52 pm

      Hi Courtney, I think that should work, although it will likely be thicker than the ripple.

      Reply

  43. Kimberly J. Mayo on January 28, 2014 at 5:35 pm

    Michelle….THANK GOD I FOUND YOU!!!! I am an ice cream-aholic. There I said it. I just made up a batch of this and I think my husband better get used to having a BIG woman, because I’m getting ready to become one! hahhaha I can hardly wait til it freezes good and solid. Eating the “leftovers” from the ice cream freezer about made me loose my mind! It’s gonna be AMAZING! I appreciate you sharing! :) Kim

    Reply

  44. Lynne on February 16, 2014 at 12:26 pm

    I made this for a Valentines treat, and while the finished product was very good and everyone loved it, this has been my least favorite recipe to make. The recipe itself leaves out details (like how long to freeze the peanut butter patties – and how should they be frozen – covered? Not?). The fudge swirl made about double than what I was able to use with the amount of ice cream the recipe made – maybe it’s because I use the Tovolo ice cream container (http://www.amazon.com/Tovolo-Glide-A-Scoop-Ice-Cream-Tub/dp/B00EDHE4V2/ref=pd_luc_sbs_01_01_t_lh?ie=UTF8&psc=1) to store my ice cream, but I found that I could only do 3 layers of the swirl (including the bottom), and unless it was basically drenched in swirl, I would have never used it all. I think a double batch of the ice cream would work with the same amount of patties and swirl. I certainly wouldn’t want to make more patties – they were a PITA, using – the mixture was very wet, so I refrigerated it, but it was still wet, but I decided to use my hands because using a spoon and trying to get it off the spoon was leaving more on the implements than on the plate. I ended up just smearing it on the wax paper with my finger and still ended up with lots on my hands.

    Reply

  45. huda on April 1, 2014 at 12:07 pm

    can we replace peanut butter with something like nutella ?

    Reply

  46. Sarah on June 10, 2014 at 12:33 am

    This looks amazing! Why use Dutch-processed cocoa?

    Reply

    • Michelle on June 10th, 2014 at 10:21 am

      Hi Sarah, The flavor is much more robust.

      Reply

  47. Food, Faith, and Other Fabulous Finds on June 19, 2014 at 9:47 pm

    Such a rich chocolatey ice cream. Thanks for sharing it!

    Reply

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