Chocolate Peanut Butter Chocolate Chip Ice Cream

Rich chocolate and peanut butter ice cream with chocolate pieces throughout, this is the most decadent ice cream I have made yet. The smaller chocolate pieces were just the right amount of dark chocolate to mix into the ice cream. I haven't shared it with them yet, but I know my boys are going to flip over this ice cream.(Yes, it's been in my freezer for a few days now and yes, I've been enjoying it daily. There just hasn't been the right moment to share it yet. You do believe me, right?)

Chocolate Peanut Butter Chocolate Chip Ice Cream
recipe inspired by Jen at My Tiny Oven

2 cups heavy cream
2 cups whole milk
1 cup sugar
1/2 cup unsweetened Dutch process cocoa powder
1/8 teaspoon salt
1 cup smooth peanut butter
1 cup chocolate chips, semi-sweet or bittersweet, roughly chopped (after chopping it was about 3/4 cup)

In a large saucepan, combine everything except the peanut butter and the chocolate chips. Whisk to combine and then heat over medium heat, stirring continually, until it comes to a full boil. If you are impatient like me, increase the heat, but continue stirring non-stop.  Do not step away at this point.

When the mixture begins to foam, remove it from the heat and stir in the peanut butter. Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or up to two days.

Process according to your machine's instructions. When the ice cream is finished, stir in the chocolate pieces and transfer to a freezer-safe container. Freeze until firm.

Click here for printable recipe