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Chocolate Ice Cream with Peanut Butter Cookie Dough has been a dream of mine for years. Imagine this as the Cookie Dough Ice Cream 2.0. Move over Ben & Jerry’s, there’s a new flavor in town!
I am a huge chocolate lover. I take after my mom with that love. Whenever I am asked the question of which chocolate I like the most, I can’t discriminate and I say that I love all chocolates. And I love pairing chocolate with other flavors. One of my most favorite combinations is peanut butter and chocolate. I don’t know exactly what it is that makes that pairing so good, but it is beyond description. Whoever the genius is that found that combo, I need to give them a big ol’ kiss on the cheek!
When I was introduced to the cookie dough flavor of ice cream, I did enjoy the bits of chocolate chip cookie dough mixed in throughout the ice cream. However, I always felt like something could be better about it and I thought of ways I would change it. Then it came to me one day, many years ago, what I would do to make this ice cream idea superb. I would make a chocolate ice cream base and mix in frozen peanut butter cookie dough into it. The ultimate frozen pairing of chocolate and peanut butter. It would be like eating a Reese’s peanut butter cup… but even better and creamier.
You are in such luck that you get two recipes for the price of one with this post. I, of course, have to give you the recipe to my AWESOME chocolate ice cream (seriously tastes better than any chocolate ice cream you’ve ever had before), and you then get my stellar peanut butter cookie recipe. As I was making this ice cream, I realized I had forgotten how much I loved peanut butter cookie dough. It’s almost a sin how good it is!
Now if you are new to making ice cream, I really must insist that you read this awesome post with all of the basics and necessities you need to make ice cream at home. If you don’t happen to have a KitchenAid at home, no worries; a regular ice cream maker will work just as well.
I decided to melt chocolate chips, as well as add cocoa powder to the ice cream. This gave the depth of chocolate flavor from chocolate chips, but with the lighter color from the coco powder. I added the melted chocolate to the egg-milk mix once the eggs have been tempered so that it can all be strained together, in case there are any chocolatey bits that haven’t melted fully.
This peanut butter cookie dough recipe is out of this world, ya’ll! I had to have a few bites as I was scooping and making dough bits. I think the key to what makes this cookie dough so awesome is the split between the sugars. I’ve tried peanut butter cookie recipes with just white sugar and they’re good, but something happens when you add brown sugar that just takes the cookie to a whole new level. If you like your white sugar, then just substitute the remainder of the brown sugar for white. But you’re gonna want that brown sugar in there… trust me.
You’ll notice that this peanut butter cookie recipe makes quite a bit of dough… I used about 1/3 of the cookie dough for all of the dough bits in the ice cream and baked the rest. Trust me, you’ll want to bake the rest. Because then you get to have ice cream sandwiches! Shut the front door, they’re fantastic! You might want to invite a few friends or neighbors over to help you with the ice cream sandwiches. They’ll thank you for it.
Have a great time making this ice cream! I honestly have no idea why I waited so long to make it but I hope you enjoy this as much as I did. If you have any fun twists on classic desserts or even savory foods, send me an email; let me know what you’re thinking!
- 12 ounces all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 8 ounces butter , room temperature
- 4 ounces white sugar
- 4 ounces brown sugar
- 1 each egg
- 5 ounces peanut butter
- ½ tsp vanilla
- 20 ounces whole milk
- 14 ounces heavy cream
- 6 each egg yolks
- 7 ounces sugar
- 2 ounces corn syrup
- 6 ounces semi-sweet chocolate chips
- 2 ounces coco powder
In a mixing bowl, cream butter and sugars together on medium until light and fluffy, about 5 minutes. Scrape down the bowl.
Add peanut butter, vanilla and egg to sugars. Beat until fluffy, about 2 minutes.
Slowly add dry ingredients and mix until just incorporated.
To make the bits, line a sheet pan with parchment paper or a silpat and tear off ¼ teaspoon pieces of cookie dough and place on lined sheet pan. Fill the pan with cookie dough and freeze for one hour.
To make cookies, preheat oven to 350 degrees and scoop cookies onto a sheet pan lined with parchment paper or a silpat. Bake until golden brown, about 9 minutes. Cool on a wire rack.
Fill a medium saucepot halfway with water and bring to a boil. Place chocolate chips in a medium glass or metal mixing bowl that will sit on top of the saucepot over the boiling water (like a makeshift double boiler). Mix chocolate until melted with a rubber spatula.
In another medium sauce pot, bring the rest of the ingredients, besides egg yolks, to a bowl, whisking frequently.
In a small bowl, mix egg yolks together until thickened. Carefully ladle ¼ cocoa-milk mix to egg yolks while whisking to temper the yolks. Add back to the saucepot and add melted chocolate to pot. Continue to warm mix over medium heat until bubbles appear on outer edges, about 5 minutes. Be sure to whisk often.
Create an ice and water bath with two large bowls, placing a strainer over the top bowl. Pour hot ice cream base into strainer. Once mix has been strained, stir mix around in upper bowl to help cool down. Cool mix for about 5 minutes before covering with plastic wrap. Cool in fridge for about 5 hours or overnight.
Remove KitchenAid ice cream attachment from freezer and fit into the KitchenAid. After attaching paddle, pour ice cream base into bowl, and stir on low for 18 minutes.
Mix the frozen peanut cookie dough bits into the ice cream base and continue mixing for 2 minutes. Place the (now soft-serve consistency) ice cream into a freezing storage container to harden and ripen in the freezer, about 2-3 hours.