Ice cream is one of my weaknesses. I love how many flavor combinations you can create with homemade ice cream. I love peanut butter ice cream – the way the saltiness of the peanut butter balances the sweetness of the ice cream.
I often add mini chocolate chips to our peanut butter ice cream because the girls like them so much. This recipe would also be really good with some crunched up pretzels. The flavor would be very similar to Ben & Jerry’s Chubby Hubby – one of my all time favorite store bought ice creams.
So next time you want a decadent, sweet and salty ice cream for dessert, give this Chocolate Chip Peanut Butter Ice Cream recipe a try. Let me know what you think after you try it!
Chocolate Chip Peanut Butter Ice Cream Recipe
Peanut butter gives the perfect salty balance to the sweetness of homemade ice cream. This peanut butter ice cream recipe brings all the flavors together with chocolate chips too.
- 1 quart organic half and half
- 1 cup organic sugar
- 1/2 teaspoon sea salt
- 2 teaspoons vanilla extract
- 1/2 cup miniature semisweet chocolate chips
- 3/4 cup peanut butter
- Whisk together the half and half, sugar, salt and vanilla extract in a large mixing bowl until the sugar is completely dissolved.
- Refrigerate the mixture for around 2 hours to ensure it’s cold.
- Pour the mixture into your ice cream maker, and allow it to churn for about 20 minutes.
- Pour the chocolate chips into the ice cream maker and allow it to churn for another 5 minutes.
- Drop the peanut butter in 1-2 tablespoons at a time so that it swirls evenly throughout the ice cream.
- Transfer the ice cream to a freezer safe dish (I use these glass storage containers) and freeze for at least one hour or longer before serving (unless you prefer a soft serve texture).
What other mix-ins do you like with peanut butter ice cream?