Double Chocolate Peanut Butter Swirl Ice Cream

Double Chocolate Peanut Butter Swirl Ice Cream

Summer makes me want to eat a lot of ice cream. Ice cream is one of the best things ever. I wish it was acceptable to eat for breakfast, brunch, lunch, linner, dinner, and dessert. Oh, the cruel world we live in…

I have been obsessed with making my own frozen treats lately. And I am all about making ice cream that I can feel less guilty about eating. I’ve professed my love for peanut butter and chocolate many, many, many times on this blog. It was time to make this dreamy combination into something frosty and wonderful.

I had to tell a little fib before serving this ice cream to my husband. Actually, I didn’t lie. I just chose not to say anything. He doesn’t like it when I try to “healthify” things. So, I just didn’t tell him what I did to this ice cream. First, instead of using 5 or more egg yolks, I only used 3. And instead of heavy cream, I used reduced fat half and half. But, my favorite tweak in this recipe is that there is NO added sugar! I used agave nectar as a sweetener and I am really pleased with how it turned out. The ice cream was plenty sweet.

I eventually told my husband as he was eating a bowl of the ice cream that I used agave instead of sugar. His reply was, “So, what you’re saying is that this ice cream could be even better had you used real sugar?” Ass.

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Double Chocolate Peanut Butter Swirl Ice Cream

Yield: about 1 1/2 quarts

Prep Time: 25 minutes (plus chill time)

Ingredients:

  • 1/2 cup agave nectar
  • 1/2 cup milk (any kind will do)
  • 1/2 cup unsweetened cocoa powder
  • 3 egg yolks
  • 2 1/2 cups reduced fat half and half
  • 1/2 tsp. vanilla extract
  • 1/2 cup semi-sweet chocolate chunks (or roughly chop semi-sweet chips)
  • 1/2-2/3 cup natural peanut butter

Directions:

  1. In a small sauce pan, add the milk, agave nectar, and the cocoa powder. Bring to a simmer until the agave dissolves. Pour the mixture into a large bowl. Place a mesh strainer over the bowl and set aside.
  2. Whisk together the egg yolks in a bowl and set aside. In a sauce pan, add the half and half and vanilla extract and heat until warm. Gently pour the warm half and half into the bowl with the egg yolks, whisking constantly. Gently pour the half and half and egg mixture back into the sauce pan. Heat until it reaches 170 degrees.
  3. Pour the mixture through the mesh strainer into the large bowl with the chocolate mixture. Stir until well-combined. Cover and refrigerate for at least 4 hours (I like to let mine cool overnight).
  4. Pour the cooled custard into the bowl of an ice cream maker and freeze according to the manufacturer's instructions.
  5. Transfer the churned ice cream into a container. Fold in the chocolate chunks. Pour the melted peanut butter evenly over the ice cream. Then take a knife and swirl the melted peanut butter around in the ice cream with the knife. Cover and place in the freezer to harden.

Double Chocolate Peanut Butter Swirl Ice Cream

   

51 comments

  1. Ice cream is surely one of the best things ever!!! I can imagine how creamy this ice cream would be. Love PB and Chocolate together! This is a perfect treat for the summer! :)

  2. this is delectable-love it ! the peanut butter in it has my attention

  3. Looks absolutely beautiful! Makes me want to reach into my pc and grab a big chunk out of it!

  4. This ice cream looks like heaven to me my friend – we are both thinking along the lines of PB and chocolate which is awesome :D

    Cheers
    CCU

  5. My husband hates when I pull out the ice cream attachement to my Kitchen Aid because he knows I am probably going to try to do something healthy too :) This totally doesn’t look like low-fat ice cream! I haven’t had the best luck in the past switching out low fat milk for cream, but I’ve never tried egg yolks with any of those recipes. I’ll totally have to try that next time!

    • I’ve had some bad luck too with the milk thing, but I think the egg yolks help add some fat. Most ice cream recipes are made with at least 5 egg yolks!

  6. Ha-after seeing this delicious treat..makes me wish I had my tonsils out. That is really the only occasion I can think of that ice cream is recommended! Also, I am thinking that the agave in here lends itself to making this ice cream a bit smoother than the standard. I will need to try your version here-awesome classic flavors-yum!

  7. I am obsessed with using agave nectar in place of sugar. You can hardly even notice the difference! I am all about ice cream that you can feel less guilty about. This looks so delicious.

  8. Now you’re hittin’ below the belt with your double chocolate peanut butter swirls… that’s simply not fair! ;-). Looks fabulous Stephanie and enormously satisfying!

  9. Agave…sugar…whatever. Just pass me a big bowl of this ice cream, please! :)

  10. Whoa! Talk about dangerous huh?! That looks amazing. I love anything with peanut butter though. I am terribly biased when it comes to things like that haha.

  11. that would be my favourite

  12. You hit my favorite flavors for ice cream with this combination!! LOVE IT!! I wish I could just pluck the ice cream off the screen. :)

  13. Love that you lightened this up!! It looks insanely delicious. Chocolate and peanut butter has to be my all time favorite flavor combo!!

  14. This is too freakin cute just found your blog and am your newest followerer yay!!

  15. I love your healthified version. It makes me want to sample some even more. Ice cream for breakfast is perfectly acceptable to me….ice cream in coffee or as a smoothie. Perfectly acceptable!

  16. This sounds amazing! I cannot resist any ice cream containing peanut butter :)!

  17. This is my kind of ice cream. . .lots of chocolate and lots of peanut butter! :)

  18. I love that you substituted the sugar for agave nectar — what a great way to healthify what would’ve been a disastrous dessert for my waist :) sounds and looks delicious!!

  19. You’re spot on with this one! All I want is ice cream now that it’s warm and I LOVE peanut butter and chocolate treats! Thanks for a great naturally sweetened treat! :)

  20. I haven’t made ice cream with PB in it! This one looks yummy! Double chocolate is always nice. I can’t get enough chocolate. I need to learn to substitute the sugar one day. I always tell myself that I don’t bake or make dessert so I should be okay… but it doesn’t matter. I can always take less! :-) Lovely ice cream, Stephanie!

  21. That is some GORGEOUS ice cream. Fantastic!

  22. Steph, this ice cream looks so good! I’m with you for eating it for breakfast, lunch, and dinner. Back in the day, when I was a wee little thing, my grandmother would let me sneak ice cream for breakfast. Needless to say, we looked forward to going to her house in the summer.

    I love that you don’t have to feel bad about eating this sweet treat b/c you lightened it up. Men, they just don’t understand. I bet if you hadn’t told him, he would have never known that you used agave. Thanks for sharing!

  23. Yum, yum, yum! I am not sure how I missed this yesterday – it looks incredible!

  24. Ha! Your husband’s response sounds exactly like what mine would have said :) I would totally devour this though :) Love the agave!

  25. Stephanie, that is gorgeous ice cream, and I love that it is reduced fat and STILL looks that good.

  26. Oh man I really need this in my life. Like right now. Like right this second. Why? Because it’s only Wednesday and so far from Friday.

  27. Oh my- this sounds absolutely perfect!!

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  29. I’ve never made ice cream with peanut butter in it but I do make the trek to Baskin-Robbins to get some. Now I won’t have to!

  30. I like that this ice-cream is low fat, means I can indulge without the guilt. Just love the sound of it, double chocolate peanut butter swirl? Can I be naughty and add some reese’s peanut butter cups? Screw diet, cause I would eat this and just run extra longer. LOL.. have a wonderful weekend Stephanie!! xoxo, Jo

  31. Yummy I want this! Chocolates are truly heaven to me

  32. What a perfect Summer treat. Thanks for sharing.

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