Ingredients:

  • 2 cups heavy whipping cream, chilled
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup Dutch-processed cocoa powder
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1/2 cup creamy peanut butter, slightly warmed
  • 2 tbsp melted coconut oil
  • 1/2 cup semi-sweet chocolate chips

Instructions:

  1. Whisk the granulated sugar, cocoa powder, and salt in a medium bowl. Slowly pour in the whole milk and vanilla extract, whisking vigorously until the sugar is completely dissolved. Pass the liquid through a fine mesh sieve to remove any cocoa clumps.
  2. In a separate chilled bowl, beat the heavy whipping cream using a hand mixer on medium-high speed until soft peaks form. Gently fold the chocolate-milk mixture into the whipped cream using a rubber spatula.
  3. Pour the mixture into your ice cream maker. Process for 20–25 minutes until it reaches a soft-serve consistency (or follow Ninja Creami instructions by freezing for 24 hours and using the Ice Cream setting).
  4. Prepare the swirl by mixing warmed peanut butter with melted coconut oil. As you transfer the ice cream into the storage container, dollop teaspoons of the peanut butter mixture and the chocolate chips over the top. Use a knife to swirl the peanut butter in a figure-eight motion.