Desserts
That first spoonful of Ben & Jerry's Chocolate Peanut Butter ice cream is a game-changer—rich, fudgy swirls of chocolate meet creamy peanut butter in every bite. This homemade version delivers the same decadent texture and nutty crunch without the price tag.
The secret lies in balancing sweetness, using high-quality chocolate, and achieving that signature swirled pattern that makes it irresistible.
You'll need just 8 simple ingredients—milk, sugar, peanut butter, chocolate, and a few pantry staples—to recreate this classic. The process is straightforward: mix the base, melt the chocolate and peanut butter together, then swirl them into the chilled mixture before churning.
It takes about 20 minutes of active prep and 6 hours of freezing, but the result is worth every minute.
What you'll end up with is creamy, dreamy ice cream with pockets of chocolate and peanut butter that melt into every scoop. The contrast between the smooth base and the gooey swirls is pure comfort food magic.
This recipe is perfect for sharing (or keeping all to yourself) during movie nights, summer picnics, or anytime you crave a little indulgence.
Once frozen, you can customize it with toppings like crushed peanuts, chocolate chips, or a drizzle of melted chocolate. Store it in an airtight container for up to 2 weeks—if it lasts that long. Let's get churning!
Ingredients for ben and jerry's chocolate peanut butter ice cream
Eight simple ingredients transform into that iconic chocolate peanut butter swirl you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Whole Milk 🥛 | 2 cups | Full-fat for creaminess |
| Granulated Sugar 🍚 | 1 cup | White or light brown |
| Peanut Butter 🥜 | 1 cup | Creamy, natural style |
| Dark Chocolate Chips 🍫 | 1 cup | Semi-sweet, high quality |
| Heavy Whipping Cream 🥛 | 1 cup | Cold for best texture |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Cornstarch 🌾 | 2 tbsp | For smooth texture |
The peanut butter and chocolate make or break this. Natural, creamy peanut butter (no sugar added) gives the best flavor, but Jif or Skippy work fine too—just avoid the crunchy kind. For chocolate, Ghirardelli or Ghirardelli baking chips melt perfectly, but any high-quality semi-sweet chips will do. The milk matters too—whole milk (3.25% or 4%) keeps it ultra-creamy. If you're in a pinch, half-and-half works but makes it lighter. The vanilla? Pure Madagascar bourbon if you can find it, but imitation won't ruin it.
No cornstarch? 2 tbsp arrowroot powder does the same job. Short on sugar? Maple syrup or agave at 3/4 cup adds moisture but changes flavor slightly. The heavy cream can be swapped for coconut cream (for dairy-free), but texture will differ. For the swirl effect, melt the chocolate and peanut butter together first—this ensures those gooey pockets. Pro tip: Chill your mixing bowl before adding the base to prevent melting during prep. And if you're feeling fancy, add a pinch of cayenne to the chocolate mix for a subtle kick like the original.
This freezes best in a shallow metal loaf pan—it chills faster and prevents ice crystals. Once frozen, transfer to an airtight container for up to 2 weeks. For serving, let it sit at room temperature for 5 minutes to soften. The swirls soften slightly as it warms, so scoop quickly if you're impatient. Love leftovers? Portion into pint-sized containers for easy grab-and-go treats. And if you make extra? Freeze in 1/2-cup portions for single servings.
Why You'll Love This Recipe
- No-Fuss Mixing: I swear by this recipe because it’s basically just blending, freezing, and repeating—no churning, no fancy equipment. You toss warm milk, sugar, and peanut butter in a blender, hit pulse, then fold in melted chocolate and cream before freezing. That’s it. My blender’s seen better days, and it still nails this.
- Peanut Butter Chocolate Bliss: The combo of creamy peanut butter and dark chocolate chips in every bite? It’s like Ben & Jerry’s did the work for you, but with way more control. Honestly, I’ll take this over store-bought any day—especially when I can tweak the chocolate-to-peanut ratio to my exact craving.
- Date Night Ready: This ice cream is my go-to for lazy Friday nights or when I want to impress without stressing. Serve it in bowls with crushed peanuts on top, or—here’s what sold me—drizzle melted chocolate over the top right before scooping. Instant fancy.
- Budget-Friendly Freezer Gem: A pint of store-bought costs $6; this recipe makes two pints for under $3. Plus, the leftovers? They last weeks in my freezer, and I’m always reaching for them when I need a quick, no-effort treat. (Yes, even on a Tuesday night.)
Step-by-step instructions for homemade chocolate peanut butter ice cream
Create this velvety, swirled ice cream with rich peanut butter and dark chocolate—just like Ben & Jerry's but better.
Make the Peanut Butter Base
In a medium saucepan, combine the 2 cups whole milk, 1 cup granulated sugar, 1 cup peanut butter, 1 tsp vanilla extract, and 0.25 tsp salt. Stir over medium heat until the peanut butter melts completely and the mixture reaches 180°F—it should be smooth and fully integrated. If it starts to boil, reduce the heat slightly to maintain a gentle simmer.
Here's the thing—peanut butter can be stubborn, so keep stirring constantly with a wooden spoon or silicone spatula. Once fully melted, remove the pan from heat and let it cool to room temperature. This base will be the foundation of your ice cream, so don't rush this step. The cooler it gets, the easier it will be to incorporate the cornstarch later.
Thicken the Mixture with Cornstarch
While the peanut butter mixture cools, whisk together the 2 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth. This slurry is key—it will give your ice cream that perfect creamy texture instead of an icy one. Once the peanut butter mixture has cooled to about 100°F, slowly pour the cornstarch slurry into the pan while stirring constantly.
Return the pan to low heat and cook for 3-5 minutes, stirring vigorously, until the mixture thickens enough to coat the back of a spoon. You'll see it transform from a thin liquid to a thick, pudding-like consistency. Remove from heat immediately—overcooking will make it grainy. Let it cool completely before proceeding.
Incorporate the Chocolate Chips
Once the thickened peanut butter mixture is cool (about 70°F), fold in the 1 cup dark chocolate chips using a spatula. You can do this by hand or use a stand mixer on low speed. The chocolate should melt into the mixture, creating a marbled effect. If some chips remain unmelted, place the bowl over a double boiler (or a heatproof bowl over simmering water) and gently warm until fully melted.
Here's a pro tip: For the classic Ben & Jerry's swirl effect, divide the mixture into two bowls. Leave one batch plain and add a few extra chocolate chips to the other. We'll combine them later for that signature look. Let the mixture sit at room temperature for 15 minutes—this ensures the chocolate stays smooth and doesn't seize when churned.
Chill Before Churning
Pour the peanut butter mixture into a shallow dish or loaf pan and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight. This step is non-negotiable—chilling ensures the mixture is cold enough for the ice cream maker to work its magic and prevents iciness.
While it chills, prepare your ice cream maker by ensuring it's clean and the bowl is properly assembled. If you don't have an ice cream maker, no worries—we'll cover an alternative method in the tips section. The colder the mixture, the faster and smoother the churning process will be.
Churn the Ice Cream to Perfection
Once the peanut butter mixture is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, typically 20-25 minutes. The mixture will start as a thick liquid and gradually transform into a creamy, soft-serve consistency. Scrape down the sides of the bowl with a spatula every few minutes to ensure even freezing.
During the last 2 minutes of churning, add the 1 cup heavy whipping cream to give your ice cream that ultra-rich, velvety finish. The cream should incorporate smoothly, creating a lighter texture. Once fully churned, transfer the ice cream to a lidded container and freeze for at least 4 hours to firm up.
Swirl and Serve
Before serving, use a spatula to create the iconic swirls by gently folding the plain peanut butter ice cream with the chocolate chip-infused batch. For extra decadence, sprinkle additional chocolate chips on top. Let it sit at room temperature for 5-10 minutes before scooping—this makes it easier to serve without breaking.
Serve immediately for the best texture, or store in the freezer for up to 2 weeks. Each scoop should be creamy with pockets of peanut butter and dark chocolate, just like the real deal. Trust me, this homemade version tastes even better than the store-bought kind!
Pro Tips For Making Ben And Jerry'S Chocolate Peanut Butter Ice Cream
- Whisk the Peanut Butter: Heat the peanut butter with the milk slowly until it’s fully melted—then whisk like you’re trying to polish silver. I learned this the hard way: clumps in your ice cream mean grainy texture, and nobody wants that. A fine-mesh strainer after mixing saves you from scraping peanut butter bits out later.
- Temper the Chocolate: Chop the dark chocolate chips into small, even pieces before adding them to the warm mixture. Big chunks freeze unevenly and turn into icy surprises. If you’re lazy (like me), melt the chocolate separately, then fold it in at the end—just don’t overheat it or it’ll seize.
- Chill Before Churning: Let the custard cool to room temperature before churning in the ice cream maker. I used to rush it, and the cream would break, turning my dreamy ice cream into buttery soup. A quick ice bath speeds this up if you’re impatient, but don’t skip it—your motor will thank you.
- Sweeten the Cream: Stir a tablespoon of sugar into the heavy whipping cream before folding it into the custard. This balances the richness and keeps the texture silky. I was skeptical until I tried it—now it’s non-negotiable for that Ben & Jerry’s-level smoothness.
Pro cooking tips for this recipe
Churning Like a Pro
Your ice cream maker is the MVP here, but not all machines are created equal. I swear by the Cuisinart ICE-21 for its consistent performance, but any quality brand like Ninja or Breville will work.
The key is pre-chilling the bowl for 10 minutes before adding your mixture—this prevents ice crystals from forming. If your machine has a built-in timer, set it for 20 minutes and resist the urge to peek inside during churning. 💫
No Churner? No Problem
Skip the ice cream maker and use the no-churn method with 2 cups heavy whipping cream whipped to stiff peaks. Fold it into your chilled peanut butter mixture, then freeze in a loaf pan for 6 hours.
Stir vigorously every 30 minutes during the first 2 hours to break up ice crystals. The result won't be as creamy, but it's still delicious and foolproof.
Swirl Secrets
The iconic Ben & Jerry's swirls start with dividing your mixture. After churning, split the ice cream into two bowls—one plain, one with extra chocolate chips. Use a long spoon or offset spatula to gently fold them together in a loaf pan.
For extra drama, add a few drops of overproof rum or vanilla extract to the chocolate batch before swirling. Chill for 30 minutes before serving to let the swirls set properly. ✨
Temperature Control
Never let your peanut butter base exceed 180°F during cooking—it burns easily and turns bitter. Use a candy thermometer for precision. After thickening, cool the mixture to 70°F or below before adding chocolate.
Room temperature chocolate melts unevenly, creating clumps. I keep a bowl of ice water nearby to quickly cool hot mixtures if needed. 🌡️
Freezer Prep
Use a shallow metal loaf pan for freezing—it conducts cold better than glass or plastic. Line the pan with parchment paper for easy removal. Press plastic wrap directly onto the surface before freezing to prevent ice crystals.
For serving, let it soften for 5-10 minutes at room temperature. Pro move: Freeze in pint-sized containers for perfect single servings.
Troubleshooting Tips
If your ice cream turns icy, it likely wasn't chilled enough before churning. Next time, refrigerate the mixture for 6 hours instead of 4. For a grainy texture, your cornstarch was overcooked—remove from heat immediately when thickened.
And if it's too sweet? Add ½ tsp instant coffee or cocoa powder to deepen the chocolate flavor. 💡
Nutrition facts
Frequently asked questions
Can I make this without an ice cream maker?
Use the no-churn method by whipping 2 cups heavy whipping cream to stiff peaks and folding it into your chilled peanut butter mixture. Freeze in a loaf pan for 6 hours, stirring every 30 minutes during the first 2 hours to prevent ice crystals. The texture won't be as creamy, but it's still delicious and foolproof.
Why does my homemade version taste different from Ben & Jerry's?
The brand uses proprietary ingredients like vanilla bean paste and natural flavors, plus emulsifiers to maintain texture. Your homemade version will be richer and fresher—focus on high-quality chocolate and natural peanut butter. The swirl technique also mimics their signature look, but the taste difference comes from commercial stabilizers.
How do I fix grainy ice cream?
Graininess usually means your cornstarch was overcooked or the mixture wasn't chilled enough before churning. Next time, remove the pan from heat immediately when the mixture coats the back of a spoon. Also, ensure your peanut butter base cools to 70°F or below before adding chocolate. For a quick fix, blend the grainy ice cream briefly with 1 tsp warm milk to smooth it out.
Can I substitute peanut butter with almond or sunflower seed butter?
Yes, but the flavor will change significantly. Almond butter works best—use the same amount, but reduce sugar to ¾ cup since nut butters vary in sweetness. Sunflower seed butter lacks the nutty depth, so it's not recommended. For a vegan option, use natural almond butter and coconut cream instead of dairy.
How long does this recipe keep in the freezer?
Store in an airtight container for up to 2 weeks for best quality. After that, the texture may become icier, but it's still safe to eat. For longer storage, portion into pint-sized containers and freeze individual servings. Let it soften for 5-10 minutes before scooping to maintain creaminess.