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Jul 6, 2007 09:44 AM

Peanut Butter-Chocolate Ice Cream?

I'm semi-new to ice-cream making, and I'd like to make a good batch of peanut butter-chocolate. I'm thinking chocolate base with peanut butter swirl — how do I do a good swirl? I'm also contemplating other ideas — i.e. peanut butter ice cream with a fudge swirl, or either base with the opposite kind of cookie. Banana could also enter the picture. Ideas?

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  1. I've had good luck adding the swirl when transferring from the ice cream maker to a tupperware in the freezer. Otherwise, it'll be too mixed in. Gradually add spoonfuls of the completed but still soft from the maker ice cream to your container. Drizzle the melted peanut butter over it. Continue layering like that to the top. When done, take a knife and swirl it around a few times (like you're making a marble cake). Pop in the freezer. When you scoop it out, you'll have the layers of swirl. Enjoy!

    5 Replies
    1. re: katecm

      Thanks, Kate! I'll try that — should I do anything to the peanut butter to keep it from freezing too hard? And/or is there any issue w/using a natural peanut butter, as opposed to something like Skippy?

      1. re: katecm

        I have been giving some thought to this, too, and I wonder if it would be best to spread peanut butter on wax paper, freeze it, slice it or grate it, and then toss the frozen ribbons in at the very end of the mixing, before you put the batch in the freezer. That would ensure the ice cream doesn't get remelted in the process. Can't say I've done it, but it is high on my priority list this summer.

        1. re: katecm

          Well, I bought David Lebovitz' Perfect Scoop (after reading the raves it got here) and he says you have to use commercial peanut butter. So I'm using Skippy SuperChunk. He also has a recipe for peanut butter patties, which is basically frozen drops of peanut butter and confectioner's sugar. And he recommends a swirling technique similar to Kate's (not for PB, but for a fudge swirl). So here's my plan: I'm going to melt the peanut butter (starting w/8T), add a little confectioner's sugar, let it cool to room temp or possibly a little colder, and I'm going to drop it in and swirl it when the ice cream goes into the container. I'll let you know how it turns out.

          1. re: are_you_gonna_eat_that

            It turned out pretty good. The peanut butter was perhaps a little too solid when I dropped it in to the container — it seemed hard to get it to be soft but not warm, and I erred on the side of colder but not that soft. The ice cream, though, was really soft, so I couldn't really swirl the way I wanted too. Still, when everything was all frozen and I scooped, it worked out OK — mostly swirls (or strips) of peanut butter, but with some occasional chunks. It tasted good, and my friends liked it, so I guess that's the most important thing.

            1. re: are_you_gonna_eat_that

              Next time try beating your pb with some powdered sugar & a little cream &/or corn syrup to thin it out. Then it won't get rock hard in the freezer.

        2. Why don't you get some Ben & Jerry's Chunky Monkey, and use that for inspiration?

          1. I usually add PB while the ice cream still being mixed (right at the end), so I can't speak to getting a good swirl. I do, however, find that heating up the PB a bit makes it easier to pour, which may make it easier to do a swirl. I've never used natural PB for ice cream, not sure how the oil separation issue would affect things, I usually go with the cheapo creamy PB. I would be curious if others have had success with natural PB, which I prefer anyway.

            1. Last summer, and it will happen again this summer, I created a Peanut Butter Cup Ice cream that IMO was out of this world. To state the blind obvious after reading the recipe it's for pb lovers. You could probably create a variation with mini-choc chips.

              Link to recipe:

              1 Reply
              1. re: ciaogina

                Thanks for all the great ideas. I can't wait to try making some chocolate pb ice cream.