Peanut Butter 'n Chocolate Ice Cream from Baskin-Robbins blends creamy peanut butter swirls with rich chocolate ice cream, delivering a smooth and indulgent treat with a perfect harmony of nutty and chocolaty flavors.
Equipments
- Ice cream maker
- Mixing bowls
- Measuring cups
- Measuring spoons
- Whisk
- Rubber spatula
- Saucepan
- Freezer-safe container
- Spoon or ice cream scoop
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3/4 cup creamy peanut butter
- 1/2 cup semisweet chocolate chips
Using high-quality creamy peanut butter is essential to achieve the authentic nutty flavor in your ice cream. Ensure the semisweet chocolate chips are evenly distributed by folding them gently into the mixture to prevent melting. Measure all dairy ingredients accurately to maintain the right creamy texture that mirrors Baskin-Robbins' signature treat. Keep the mixture chilled before churning to enhance the smoothness of your ice cream. Your homemade Peanut Butter 'n Chocolate Ice Cream from Baskin-Robbins copycat menu will offer a perfect balance of rich chocolate and peanut butter flavors, just like the original.
Instructions
- Instructions:
- In a saucepan, whisk together heavy cream, whole milk, granulated sugar, cocoa powder, and salt over medium heat until sugar dissolves and mixture is smooth.
- Remove from heat and stir in vanilla extract.
- Transfer the mixture to a mixing bowl and let cool to room temperature, then refrigerate until fully chilled.
- Pour chilled mixture into the ice cream maker and churn according to manufacturer’s instructions.
- While the ice cream churns, melt peanut butter in the microwave until pourable.
- In the last few minutes of churning, slowly drizzle in melted peanut butter and sprinkle in chocolate chips.
- Transfer ice cream to a freezer-safe container, swirling gently with a rubber spatula to create peanut butter ribbons.
- Cover and freeze for at least 4 hours or until firm.
- Scoop and serve.
Substitution
Peanut Butter 'n Chocolate Ice Cream from Baskin-Robbins copycat recipes capture the signature blend of creamy peanut butter and rich chocolate that defines this classic flavor. If you don't have heavy cream, you can substitute it with an equal amount of whole milk combined with 1/3 cup melted butter to maintain the creamy texture. Creamy peanut butter is ideal, but crunchy peanut butter can add a pleasant texture contrast if you prefer. Semisweet chocolate chips can be replaced with dark or milk chocolate chips depending on your desired sweetness level. Make sure to chill your mixture thoroughly before churning for the best consistency in your homemade ice cream.
Tips
Make sure the ice cream base is fully chilled before pouring it into your ice cream maker to ensure proper churning and smooth texture. When melting the peanut butter, heat it gently in short bursts to prevent it from burning or becoming too thin. Slowly adding the peanut butter and chocolate chips during the last few minutes of churning helps them incorporate evenly without sinking. Use a rubber spatula carefully when swirling to maintain visible peanut butter ribbons rather than mixing them completely into the ice cream.
Nutritions
Peanut Butter 'n Chocolate Ice Cream from Baskin-Robbins combines the protein and healthy fats from creamy peanut butter with antioxidants found in unsweetened cocoa powder and semisweet chocolate chips. The heavy cream and whole milk provide a rich source of calcium and vitamin D, essential for bone health. Each serving delivers a balance of macronutrients including fats, sugars, and a modest amount of protein, fueling your body with energy and satisfying sweet cravings. Enjoying this treat in moderation allows you to indulge without compromising your nutritional goals.
Storage
Store your Peanut Butter 'n Chocolate Ice Cream in an airtight, freezer-safe container to prevent ice crystals and freezer burn while maintaining smooth texture and flavor. Keep the container tightly sealed and place it in the coldest part of your freezer, ideally at 0degF (-18degC) or below for optimal preservation. Avoid frequent temperature fluctuations by minimizing the number of times you open the freezer, ensuring your ice cream retains its creamy consistency and rich peanut butter-chocolate taste.
Variation or Alternatives
Swap semisweet chocolate chips with dark chocolate chunks for a richer, slightly bitter contrast to the peanut butter. Use crunchy peanut butter instead of creamy for added texture in your ice cream. To intensify flavor, toast the peanut butter lightly in the saucepan before mixing it with the warm cream base. You can also fold in mini peanut butter cups during the final swirl for extra nutty bursts and chocolate pockets.
Allergies
Peanut Butter 'n Chocolate Ice Cream contains common allergens such as peanuts and dairy, which can trigger severe reactions in individuals with allergies to these ingredients. The presence of peanut butter and heavy cream makes it essential for You to check for any peanut or milk allergies before consuming this dessert. Cross-contamination risks may also exist due to the use of chocolate chips and other shared equipment during production.
Why this recipe?
Baskin-Robbins' Peanut Butter 'n Chocolate Ice Cream features a rich blend of creamy peanut butter swirls and smooth chocolate ice cream that creates a perfect balance of sweet and salty flavors. The premium ingredients and unique combination deliver a satisfying texture and indulgent taste experience that appeals to diverse palates. You will find replicating this iconic flavor rewarding because crafting a homemade version allows for customization of sweetness and peanut butter intensity. Creating the copycat recipe also brings the joy of freshly made ice cream with authentic tastes, making it a delightful treat for your family and friends.