I’m going to be completely honest. I didn’t like this ice cream. At all. There was too much chocolate and too much peanut butter and well, I prefer plain vanilla with a little boring on the side. The men in my life loved it though and kept sneaking into the freezer when the ice cream was supposed to be firming up.

The recipe might look weird since it calls for half and half instead of heavy cream but the peanut butter makes the mixture pretty thick to begin with – I put the mixture in the fridge overnight and I swear it looked like ice cream when I pulled it out the next morning to put it in the ice cream freezer.

If you enjoy the chocolate and peanut butter combination, I think you will love this. I also think you should mix in some chopped chocolate peanut butter cups. ;)

Chocolate Peanut Butter Ice Cream
from The Perfect Scoop

2 cups half-and-half
1/4 cup unsweetened Dutch-process cocoa powder
1/2 cup sugar
pinch of salt
1/2 cup creamy peanut butter

Whisk together the half-and-half, cocoa powder, sugar and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

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