Homemade Peanut Butter Ice Cream Recipe

Rachael Dart | Spache the Spatula Updated

Homemade Peanut Butter Ice Cream has a crunchy, mousse-like texture. All served in a beautiful, homemade chocolate cone.

Homemade Peanut Butter Ice Cream Photo

I have a bad habit I need to confess. I’m a kitchen gadget hoarder. I buy any cool or cute appliance that catches my eye, and then to the back of my pantry it goes never to see the light of day until years later.

Such was the case for my waffle cone iron. I saw it at Crate & Barrel one day and had to have it. Well, it sat on a shelf in my pantry for 2+ years… until the other day when I finally remembered it existed, dusted it off, and made these chocolate waffle cones. Of course the turned out incredible and now I’m kicking myself for waiting so long to use the thing.

Homemade Peanut Butter Ice Cream Picture

You see, I made this awesome, fluffy homemade peanut butter ice cream with honey, and it was just begging for a chocolate addition (I mean who doesn’t like the classic chocolate peanut butter combo?), when I was struck with the idea of a flavored cone. Turns out chocolate cones are awesome, and even better when stuffed with peanut butter ice cream!

Speaking of the ice cream, it’s kind of incredible. It’s got a mousse-like consistency due to folding whipped cream into the base. It’s a cool technique that makes the finished product light and fluffy. I also used crunchy-style peanut butter here, which adds great texture! You could use creamy if you’re not a fan of the extra peanut pieces, or you could even add in some chopped honey-roasted peanuts if you want even more crunch!

Homemade Peanut Butter Ice Cream Image

I topped my ice cream with some salty-sweet sprinkles from my favorite local ice cream shop (they sell them in super cool test tubes). It’s basically a mixture of chocolate jimmies, gold sparkling sugar, and coarse salt. It’s not necessary, but it’s highly encouraged ;)

FYI, if you do not own a waffle cone iron, you could also (carefully) use a panini press, or a pizzelle maker.

We're pretty sure these chocolate cones of Rachael's would be great with thin mint ice cream and homemade Ben & Jerry's peanut butter cup ice cream too. 

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Homemade Peanut Butter Ice Cream Recipe

      10 Servings

Ingredients

For the Ice Cream:
  • 1 cup Milk
  • 1/3 cup Granulated Sugar
  • 1/3 cup Honey
  • 1 cup Crunchy Peanut Butter, Preferably natural
  • 2 cups Heavy Whipping Cream
  • 1 tablespoon Pure Vanilla Extract
For the Chocolate Cones:
  • 2 tablespoons Unsalted Butter
  • 1 ounce Dark Chocolate Chips
  • 2 large Eggs
  • pinch of Salt
  • 1/2 cup Granulated Sugar
  • 1/2 cup All-Purpose Flour
  • 2 tablespoons Unsweetened Cocoa Powder
  • 1 teaspoon Pure Vanilla Extract

Directions

For the Ice Cream:

  1. In a small saucepan, combine the milk, sugar, and honey. Heat over low heat, stirring occasionally, until the sugar is dissolved and everything is mixed. Remove from heat.
  2. Add in the peanut butter, and using a hand mixer, beat the mixture until combined. Place the peanut butter mixture in the freezer while you whip the cream.
  3. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream to stiff peaks. Add in the vanilla and mix.
  4. Fold the chilled peanut mixture into the whipped cream. Refrigerate the mixture for 2 hours.
  5. Pour the mixture into your ice cream maker, and churn for about 30 minutes. Scoop into a container and freeze until firm.
  6. Allow the ice cream to sit at room temperature for about 10 minutes to soften up, prior to serving.

For the Cones:

  1. Heat your waffle cone iron on a medium-low setting.
  2. Microwave your butter in a small bowl until melted. Add in the chocolate chips and stir until melted and smooth. (You can zap them in 10-second increments if you can’t get them to melt completely). Allow to cool a bit.
  3. In a large bowl, whisk together eggs and salt until mixed and foamy. Add in the chocolate mixture and whisk to combine. Add in the sugar, flour, cocoa powder, and vanilla extract and whisk until the batter comes together.
  4. Drop 2 tablespoon-sized mounds into the center of your heated waffle iron, close, and cook for 90 seconds. Carefully remove, and immediately form around the rolling cone.

Notes

  • I like to store my cones in an airtight plastic bag in the freezer.

Recommended

Source: Cone recipe adapted from Chocolate Gourmand.
Published:
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Source:
Cone recipe adapted from Chocolate Gourmand.
Category:
Desserts
Tags:
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Related Recipes:
Ice Cream Recipes, Dessert Recipes, Frozen Treat Recipes, Peanut Butter Recipes, Chocolate Recipes, Party Food Recipes
Recipe Yields:
2 quarts ice cream plus 10 cones
Prep Time:
Cook Time:
Freezing:
Total Time:
Related Post:
Published:
Author: Rachael Dart
Source: Cone recipe adapted from Chocolate Gourmand.
Recipe Yields: 2 quarts ice cream plus 10 cones
Prep Time: 55 minutes
Cook Time: 20 minutes
Total Time: 315 minutes

Nutrition Facts

Serving Size 1 ice cream cone
Servings Per Recipe 10

Amount Per Serving
Calories from Fat 207
Calories 424

% Daily Value*
40%
Total Fat 26g
22%
  Saturated Fat 4g
5%
Sodium 118mg
14%
Total Carbohydrate 41g
3%
  Dietary Fiber 2g
  Sugars 31g
18%
Protein 9g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Rachael Dart

About Rachael

Rachael is passionate about every kind of food, but especially desserts. Her blog, Spache the Spatula, is darling! We're so glad to have her as a Dessert fanatic.