Chocolate Peanut Butter Fudge Ripple Ice Cream

Chocolate PB fudge ripple ice cream

Quite a lengthy title huh? It’s worthy of its name though. Trust me. Homemade everything in this ice cream… oh yeah. The chocolate and peanut butter combination was the best idea ever. Right after ice cream. The fudge ripple just puts this combination over the top. This is just classic chocolate ice cream decked out with homemade peanut butter patties and fudge. Creamy, sweet goodness. I might need to go make another batch of this right now…

Chocolate Peanut Butter Fudge Ripple Ice Cream

Yield: 1 quart

For the chocolate ice cream

  • 2 1/4 cups heavy cream
  • 6 Tablespoons unsweetened cocoa powder
  • 1 cup granulated sugar
  • pinch of salt
  • 6 oz. unsweetened chocolate, chopped
  • 1 cup whole milk
  • 1 teaspoon vanilla extract

For the Peanut Butter Patties

  • 6 Tablespoons peanut butter
  • 2 Tablespoons confectioner’s sugar

For the fudge ripple

  • 1/2 cup granulated sugar
  • 1/3 cup light corn syrup
  • 1/2 cup water
  • 6 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon vanilla extract


To make the ice cream, whisk together the heavy cream, cocoa powder, sugar and salt in a large saucepan. Heat the mixture over high heat, whisking frequently, until it comes to a full boil (it will start to foam up). Remove from the heat and whisk in the chopped chocolate until it’s completely melted. Then whisk in the milk and vanilla extract. Pour the mixture into a blender and blend for 30 seconds, until smooth.

Chill the mixture thoroughly in the refrigerator (I like to do this overnight), then freeze it in your ice cream maker according to the manufacture’s instructions.

For the peanut butter patties; mix together the peanut butter and sugar in a small bowl. Line a dinner plate with plastic wrap. Pinch off small pieces of the peanut butter mixture, about 1/2 teaspoon each and place them on the dinner plate. Freeze the patties until hard.

For the fudge ripple; whisk together the sugar, corn syrup and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly, until the mixture begins to bubble at the edges.

Continue to whisk until it comes to a low boil. Cook for 1 minute, whisking frequently. Remove from the heat, stir in the vanilla extract and let cool. Chill in the refrigerator before using.

Fold in the peanut butter patties and and fudge ripple as you remove the ice cream from the machine.

Source: The Perfect Scoop, by David Lebovitz


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