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Peanut Butter Fudge Ripple Ice Cream – a luscious vanilla ice cream base with a thick peanut butter fudge ripple throughout.
I’ll make this quick; I need to go lay down. We spent the entire day working in the garden – weeding, planting, and using muscles that have been dormant since last fall. I had NO idea I was this out of shape. I workout occasionally on the treadmill and walk the neighborhood with our dogs, but apparently I haven’t used gardening muscles in a long, long time. By the time you read this, I may have gone back to bed, or just stayed there because I can’t move.
All that yard work deserves a big scoop of ice cream … yes? Yes!
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Peanut Butter Fudge Ripple Ice Cream Recipe
For the ice cream:
- 1 cup whole milk
- 2 cups half-and-half
- 1 cup heavy cream
- 8 large egg yolks
- 9 ounces vanilla sugar, or regular granulated sugar - about 1 1/8 cups
- 2 teaspoons pure vanilla extract
For the peanut butter fudge ripple
- 6 ounces semisweet chocolate chips
- 1/2 cup heavy cream
- 1/4 cup peanut butter
- To make the ice cream pour the milk, half-and-half and heavy cream into a medium saucepan, over medium heat. Bring the milk mixture just to a simmer while stirring occasionally. Remove from the heat.
- In a medium mixing bowl whisk the egg yolks until they have lightened in color. Gradually add the sugar and whisk to combine. Temper the warm cream mixture into the eggs by drizzle spoonfuls into the egg yolks while whisking until at least half the cream is incorporated. Add the egg mixture into the remaining cream and place over low heat. Cook stirring constantly until the custard reaches 175 degrees on an instant read thermometer. Pour the custard into a glass or stainless steel bowl placed over an ice bath. Stir occasionally until the mixture cools, about 30 minutes. Cover and refrigerate the custard overnight or at least 8 hours. (About an hour before freezing the ice cream make the peanut butter fudge ripple and set aside to cool. See instructions below.) Process in your ice cream make according to the manufacturer instructions.
- To make the peanut butter fudge ripple, combine all ingredients into a small saucepan and place over low heat. Stir constantly until all the chocolate and peanut butter are melted and you have a smooth ganache. Remove the pan from the heat and set aside to cool. Stir occasionally while cooling.
- Once the ice cream is frozen and the fudge ripple cooled, Scoop about 1/3 of the frozen ice cream into a container. Drizzle spoonfuls of the fudge ripple on top, then repeat with more ice cream, more fudge ripple, etc. Take a large dull knife and swirl the two together with just a few strokes. Cover and freeze until the ice cream is frozen.
- Makes 1 1/2 quarts of ice cream, plus 1 cup of fudge ripple.
Finally, here are a few more of our favorite ice cream recipes you might enjoy:
This summer churn up a batch of our homemade fresh Cherry Ice Cream with dark chocolate! Click HERE to get the recipe.
Strawberry Shortcake Ice Cream – don’t let summer pass you by without making this luscious, rich vanilla ice cream with ribbons of fresh strawberry sauce and crushed shortbread cookies throughout. Click HERE to get the recipe.
Fresh Strawberry Ice Cream ~ creamy and smooth, with tart undertones that you’d expect from a good ripe strawberry. Add in a touch of Grand Marnier, buttermilk and mascarpone cheese, the richness shines through in this eggless, dreamy, frozen treat! Click HERE to get the recipe.