Tagalong Chocolate-Peanut Butter Ice Cream

Tagalong Chocolate-Peanut Butter Ice Cream


For the ice cream
    • 2 cups half and half
    • 1/4 cup cocoa powder
    • 1/2 cup sugar
    • pinch of salt
    • 1/2 cup smooth peanut butter
For the swirl
  • 6 to 8 Peanut butter sandwich cookies, crumbled
  • 1/4 cup mini peanut butter candies


Whisk the half and half, cocoa powder, sugar, and salt in a large saucepan. Bring to a boil over medium-high heat. Immediately remove from heat and whisk in the peanut butter until smooth and completely incorporated.

Spoon the mixture into a large resealable container and allow to cool in the refrigerator completely (about 4 hours). Meanwhile, dream of all the things you can do with this amazing homemade ice cream.

When fully chilled, churn the ice cream in your ice cream maker according to the manufacturer’s directions. Add the peanut butter cookies and mini peanut butter candies just a few minutes before the ice cream is fully set.

Spoon into a container. I topped with some bonus cookie and candy bits. Cover and allow to set in the freezer over night (8 hours). Grab a spoon and enjoy.

Adapted From

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

This recipe originally appeared at Pass the Sushi.


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