Silky smooth, rich, and creamy peanut butter ice cream with a delicious soft fudge ripple throughout. This is the stuff that dreams are made of, especially is you’re a fan of the peanut butter cup!
Oh, and don’t forget you can garnish your bowl of ice cream with some chopped candies if you want for added fun.
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I’m a big fan of homemade ice cream. No other store-bought brand, as good as they are, can compare to the richness and creaminess of a delicious homemade custard based ice cream.
Homemade ice cream
You could say that I’m spoiled by homemade ice cream at this point.
I’ve made so many, and I love the how you get to be creative when you make your own flavors and combinations and mix-ins.
Some fun mix-ins for this ice cream are:
½ cup mini chocolate chips
Add ½ cup chopped peanut butter cups directly to the ice cream when you add the fudge ripple
Add in chopped roasted peanuts
You could make a PB&J ice cream by topping a serving with some melted strawberry jam
Make a fluffernutter ice cream by swirling in some marshmallow fluff
Add 1 cup of crumbled peanut butter cookies or Oreo cookies to the ice cream for a monster cookie ice cream
Some of my favorite ice creams:
What kind of peanut butter works best?
The Peanut Butter Ice Cream (which is delicious by itself as well), works best with creamy peanut butter, not the chunky stuff.
Also, avoid reduced-fat, natural peanut butters that separate, or homemade peanut butter.
If you want chunky peanut butter ice cream, simply add a handful of chopped roasted peanuts after the ice cream has churned.
I also avoid adding nuts to my ice cream maker directly because they can scratch the inside and damage the machine.
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Peanut Butter Fudge Ripple Ice Cream Recipe
Peanut Butter Fudge Ripple Ice Cream
Peanut Butter Ice Cream:
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup whole milk
- ½ cup creamy peanut butter
- 1 ½ cups heavy cream
- 2 teaspoons vanilla extract
- ¼ cup granulated sugar
- 2 ½ tablespoons light corn syrup
- ¼ cup water
- 3 tablespoons unsweetened Dutch-process cocoa powder
- ¼ teaspoon vanilla extract
Make peanut butter ice cream:
- In a medium mixing bowl, beat the sugar into the eggs until thickened and pale yellow. Set aside.
- In a heavy medium saucepan, bring the milk to a simmer. Slowly beat the hot milk into the egg and sugar mixture. Pour the entire mixture back into the saucepan, and place over low heat.
- Cook, stirring constantly, until the custard thickens, and coats the back of a wooden spoon. Be careful not to let the mixture boil, or the eggs will scramble.
- Remove from heat, and mix in the peanut butter until well incorporated. Pour the hot custard through a strainer into a large clean bowl. Allow the peanut butter custard to cool slightly, and stir in the heavy cream and vanilla. Cover and refrigerate until cold or overnight.
Make fudge ripple:
- Whisk the sugar, corn syrup, water, and cocoa powder together in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture begins to bubble at the edges.
- Continue to stir until the sauce just comes to a low boil. Cook for 1 minute, stirring frequently. Remove from heat, stir in the vanilla, and let cool. Chill in the refrigerator before using.
Making the ice cream:
- Stir the chilled custard, then freeze in your ice cream machine according to the manufacturer’s directions. When finished, the ice cream will be soft but ready to eat.
- The Fudge Ripple should be thoroughly chilled, as it will create icy spots if mixed into the ice cream while it’s warm.
- In a freezer-safe storage container or a loaf pan, spoon in churned peanut butter ice cream, drizzle fudge sauce over the ice cream. Continue to alternate drizzles of spoonfuls of the fudge sauce between layers of peanut butter ice cream. Avoid stirring the Fudge Ripple into the ice cream, as it will make the ice cream muddy looking. Place the lid on the container or cover tightly with plastic wrap. Freeze at least 2 hours, or overnight so that ice cream will set up and firm up a bit more.
- Garnish with chopped peanut butter cups if desired when serving.
Makes about 1 quart, or 8, half cup servings