Guys, this ice cream is my dream. I was scrolling through my recipe index, looking for gaps in my ice cream repetoire, when I realized I am seriously lacking in the chocolate department. WTF?! This made me question who I am in all kinds of ways, so of course, I remedied that issue real quick.
This ice cream is adapted from Jeni’s Darkest Chocolate Ice Cream in the World. It’s rich and chocolatey and creamy-dreamy…and it has peanut butter shell swirled throughout. BOOM. I mean, I really could not ask for more from an ice cream. Against the dark chocolate, the peanut butter shell is just snappy–not as snappy as chocolate shell, but firmer than plain old pb–and a bit salty, too. It’s seriously perfection and is taking me all kinds of self-control and will-power to not just face plant right into a pint of this stuff. Thank goodness for weekend houseguests who have an affinity for ice cream…or I might be in serious trouble.
Dark Chocolate Ice Cream with Peanut Butter
Adapted from Jeni’s Splendid Ice Creams at Home
PS, if you don’t have Jeni’s book and you love ice cream…treat yo’ self.
For this ice cream I used Ghiradelli 60% Bittersweet Chocolate Chips, my favorite Valrhona cocoa powder, crunchy peanut butter, and virgin coconut oil. The virgin coconut oil has a slight coconut flavor, which I do not mind at all, but you could use refined if you prefer.
1/2 cup unsweetened cocoa powder
1/2 cup water
1 heaping teaspoon espresso powder
1 cup sugar, divided
1 1/2 ounces bittersweet chocolate chips (or chopped chocolate)
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
3 tablespoons softened cream cheese
1/8 teaspoon kosher salt
1 cup heavy cream
2 tablespoons corn syrup
1/2 cup peanut butter
2 tablespoons coconut oil
Begin by making a syrup, combine the cocoa, water, espresso powder, and 1/2 cup of the sugar in a saucepan, bring to a boil over, stirring to dissolve the sugar, and boil for 30 seconds. Remove from the heat and stir in the chocolate until smooth and melted. Set aside.
Whisk the cream cheese with the syrup and salt in a large bowl until smooth.
In another small bowl, whisk about 2 tablespoons of the milk with the cornstarch to create a slurry. Set aside.
In a large bowl or clean sink basin, make an ice bath with ice and water.
Combine the remaining milk, the cream, sugar, and corn syrup in a 4-qt saucepan. Bring to a boil over medium heat and boil for about 4 minutes. Remove from the heat and slowly whisk in the cornstarch slurry. Return to the heat and bring to a boil over medium, stirring constantly until slightly thickened, about 1 minute. Remove from the heat and whisk into the cream cheese & syrup mixture until well mixed. Pour into a gallon, zip-top freezer bag, seal, and submerge in the ice bath. Let it sit until cold. Either pour the ice cream base into an ice cream maker right away, or chill overnight in the fridge before processing. I like to chill overnight.
While the ice cream processes, melt the peanut butter and coconut oil together in a bowl in the microwave in 30 second bursts, until melted and smooth when stirred together. Set aside.
Once the ice cream is processed, layer about 1/3 of the ice cream into a container, followed by the peanut butter mixture–repeat with the remaining ice cream and peanut butter. Cover and freeze until solid before serving.