Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup Dutch-processed cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup creamy peanut butter
  • 2 tbsp maple syrup
  • 1 tbsp melted unsalted butter

Instructions:

  1. In a medium saucepan, whisk together the whole milk, sugar, cocoa powder, and salt.
  2. Place the mixture over medium heat and whisk constantly until it reaches a gentle simmer and the cocoa is fully integrated.
  3. Remove from heat and stir in the heavy cream and vanilla extract.
  4. Pour the mixture through a fine-mesh strainer into a bowl to ensure a silky texture.
  5. Cover with plastic wrap, pressing it directly onto the surface of the liquid to prevent a skin from forming, and refrigerate for at least 6 hours.
  6. Prepare the peanut butter swirl by whisking together creamy peanut butter, maple syrup, and melted unsalted butter.
  7. Churn the chilled chocolate base in an ice cream maker according to manufacturer instructions.
  8. Fold in the peanut butter swirl and transfer to an airtight freezer container to harden.