Go Back
A scoop of salted peanut butter ice cream with chocolate flecks on a silver spoon.
Print Recipe
5 / 3 votes

Salted Peanut Butter Ice Cream with Chocolate Flecks

This salted peanut butter ice cream with chocolate flecks is our new must-have frozen concoction. One spoonful and you'll understand why peanut butter and chocolate are one of the great romances in the history of food.
Prep Time30 minutes
Chill4 hours
Total Time5 hours
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 464

Equipment

  • Ice cream maker

Ingredients

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1/2 cup natural peanut butter
  • 3 tablespoons full fat cream cheese, softened
  • 1/2 teaspoon table salt
  • 1 1/4 cups heavy cream
  • 2/3 cup granulated sugar
  • 2 tablespoons honey
  • 2 tablespoons light corn syrup
  • 4 ounces dark chocolate
US - Metric

Instructions

  • In a small bowl, stir together 1 tablespoon of milk and the cornstarch until smooth.
  • In a large bowl, use a spatula to mix together the cream cheese, peanut butter, and salt until smooth.

    ☞ TESTER TIP: Make certain you stir the peanut butter in the jar to recombine any oil that separated out. If your peanut butter is chunky, you obviously won’t achieve a completely smooth texture after mixing it into the cream cheese and that’s perfectly fine.

  • In a saucepan over medium-high heat, combine the remaining milk, heavy cream, sugar, corn syrup, and honey and bring to a boil. Cook for about 4 minutes.
  • Take the saucepan off the heat and whisk in the cornstarch slurry.
  • Return the saucepan to the heat and bring to a boil, stirring frequently, until the mixture thickens slightly and coats the back of a spoon, about 1 minute.
  • Slowly whisk the hot cream mixture into the peanut butter mixture until smooth. Be careful to start with a small amount and thoroughly combine them, and then slowly add more. The finished mixture should have the consistency of thick custard.
  • Place the bowl in a larger bowl filled halfway with ice water and refrigerate for at least 4 hours and preferably overnight.
  • When ready to churn, pour the custard into the ice cream maker and churn according to the manufacturer's instructions.
  • While the custard is churning, in a double boiler or a heatproof bowl set over but not touching a pan of simmering water, melt the chocolate. (Alternatively, you can microwave the chocolate and let it cool slightly.)
  • About 5 minutes before the ice cream is finished churning, slowly drizzle the melted chocolate into ice cream maker and allow it to churn a couple more minutes to break into flecks and be completely incorporated throughout the ice cream.

    ☞ TESTER TIP: Take care not to be rushed when adding the chocolate or it may get stuck in the ice cream maker paddles.

  • Transfer to a storage container and store in the freezer.

Nutrition

Serving: 0.5cup | Calories: 464kcal | Carbohydrates: 41g | Protein: 8g | Fat: 32g | Saturated Fat: 16g | Monounsaturated Fat: 10g | Trans Fat: 0.004g | Cholesterol: 55mg | Sodium: 272mg | Fiber: 2g | Sugar: 34g