Peanut Butter Ripple Chocolate Ice Cream
Recipe type: Dessert
Makes: ~1½ quarts
You don’t need an ice cream maker to make this ice cream! Rich chocolate ice cream with a ribbon of salty peanut butter.
  • 16 fluid ounces (2 cups) heavy cream
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 50g (½ cup + 2 tablespoons) unsweetened cocoa powder (any kind will work, I used a lighter cocoa powder for a more milk-chocolatey flavor)
  • 15 milliliters 1 tablespoon vanilla extract
  • 200g (~¾ cup) creamy peanut butter
  • 1g (¼ teaspoon) salt
  1. In a large bowl, whisk together sweetened condensed milk, cocoa and vanilla; mixture will be very thick; set aside
  2. In the large bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  3. Once cream is ready, gently fold ⅓ of it into sweetened condensed milk mixture; gently fold in remaining cream until fully combined
  4. Pour half of ice cream into a regular-sized loaf pan or ice cream storage container; microwave peanut butter for 15 seconds and stir in salt; drizzle half of salted peanut butter over top then run a knife through peanut butter to marbleize; repeat with remaining ice cream and peanut butter
  5. Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Base from Martha Stewart
Recipe by Keep It Sweet Desserts at