Peanut Butter-Chocolate Ice Cream

You'll love this creamy frozen rendition of chocolate-peanut butter cups.

Yield: 9 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 3 Hours, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 268
  • Fat: 8.8g
  • Saturated fat: 2.9g
  • Protein: 7.7g
  • Carbohydrate: 42.4g
  • Cholesterol: 74mg
  • Iron: 1mg
  • Sodium: 147mg
  • Calories from fat: 30%
  • Fiber: 2g
  • Calcium: 122mg


  • 1 1/3 cups sugar
  • 1/3 cup cocoa
  • 2 1/2 cups 2% reduced-fat milk, divided
  • 3 large egg yolks, lightly beaten
  • 1/2 cup fat-free half-and-half
  • 1/2 cup reduced-fat creamy peanut butter


  1. Combine sugar and cocoa in a medium saucepan; add 1 cup milk, stirring with a whisk. Cook over medium heat 4 minutes or until hot. Gradually add about one-fourth hot milk mixture to eggs, stirring constantly with whisk. Add to remaining hot milk mixture, stirring constantly.
  2. Add remaining 1 1/2 cups milk, half-and-half, and peanut butter, stirring with whisk until smooth. Cook 12 minutes over medium heat or until mixture reaches 160°, stirring constantly with whisk. Transfer mixture to a bowl. Cover and chill at least 1 hour, stirring occasionally.
  3. Pour mixture into the freezer can of a 4-quart ice-cream freezer, and freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container. Cover and freeze 2 hours or until firm.
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