Chocolate Ice Cream w/ a Peanut Butter Ribbon

My favorite ice cream ever is Baskin Robbins chocolate PB ice cream and my husband’s favorite anything includes peanut butter. I had to try..

Here’s what I came up with – This is made with a Cuisinart Ice Cream Maker

Chocolate Ice Cream w/ a Peanut Butter Ribbon

Ice Cream Ingredients:

  • 1/2 cup cocoa powder, sifted
  • 1/2 cup granulated sweetener
  • 1/3 cup brown sweetener
  • pinch salt
  • 1 cup Fairlife 2% milk or milk sub of your choice
  • 2 cups heavy cream
  • 1/2 tablespoon pure vanilla extract
  • 1-2 tablespoons vodka **optional, keeps the ice cream from freezing too hard

Peanut Butter Ribbon Ingredients:

  • 3/4 cup peanut butter
  • 2 tablespoons butter
  • 1 tablespoon Pyure (sweetener)
  • 2 tablespoons heavy cream


  • Add all ice cream ingredients to a blender and blend until mixed well.
  • Cover and refrigerate 1 to 2 hours, or overnight.
  • While the mix is chilling soften the peanut butter and butter in the microwave for about 30 seconds.
  • Mix well and add sweetener and cream. Mix until smooth and spoon mix into a ziplock bag and put in the fridge to cool.
  • Turn the ice cream maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.
  • In the last 5 minutes of churning, pull out your PB mix and squeeze it all to one corner, cut off the corner and slowly squeeze a ribbon into the ice cream. (Like a pastry bag)
  • The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
  • Remove from freezer about 15 minutes before serving

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