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Peanut Butter Fudge Ripple Ice Cream

I'm sharing my favorite flavor combo today. Chocolate and peanut butter! It goes so good in pretty much everything, but most especially ice cream! I loaded this ice cream up with peanut butter. Not only do you get a peanut butter flavored base, but you'll find smooshy, gooey pieces of pure peanut butter smeared throughout the ice cream, alongside some deep dark fudge ripple!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Freeze 4 hours
Total Time 25 minutes
Servings 8 servings
Calories 393kcal
Author Karly Campbell

Ingredients

For the ice cream:

  • 14 ounces sweetened condensed milk 1 can
  • 12 ounces evaporated milk 1 can
  • 1 1/4 cups milk I used 2%, but whole would be even better
  • 1/2 cup creamy peanut butter
  • 2 tablespoons white sugar
  • 2 teaspoons vanilla extract

For the fudge ripple:

  • 1/4 cup sugar
  • 2 tablespoons + 2 teaspoons light corn syrup
  • 1/4 cup water
  • 3 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon vanilla extract

Instructions

To make the fudge ripple:

  • Whisk together the sugar, corn syrup, water, and cocoa powder in a small sauce pan over medium heat.
  • Continue stirring until the mixture begins to bubble at the edges. Bring to a low boil, stirring constantly, for one minute. Remove from the heat and stir in the vanilla extract. Cool completely in the refrigerator before using.

To make the peanut butter ice cream:

  • In a large bowl, combine the condensed milk, evaporated milk, milk, peanut butter, sugar, and vanilla and stir until the sugar dissolves. There will be chunks of peanut butter throughout the mixture, but try to break them up into small-ish pieces. Once mixture is combined, add to your ice cream maker and continue according to manufacturer's instructions.
  • Spread a bit of fudge ripple on the bottom of a 1 quart freezable dish (I used 2 1-pint ice cream containers) and spoon some ice cream on top. Drizzle in the fudge ripple between layers of ice cream until you completely fill the container with ice cream. You might have a bit of leftover fudge ripple, depending on how much you add to your ice cream. It will keep covered in the fridge for two weeks.
  • Freeze the ice cream for at least 4 hours before serving.

Nutrition

Calories: 393kcal | Carbohydrates: 50g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 202mg | Potassium: 496mg | Fiber: 1g | Sugar: 48g | Vitamin A: 295IU | Vitamin C: 2.1mg | Calcium: 304mg | Iron: 0.7mg