Salty Peanut Butter Chocolate Bliss

This salted peanut butter ice cream with chocolate flecks is our new must-have frozen concoction. One spoonful and you’ll understand why peanut butter and chocolate are one of the great romances in the history of food. Prepare for an unforgettable creamy, salty, and sweet experience.

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Creating this rich and creamy peanut butter ice cream requires a precise blend of ingredients, each playing a crucial role in achieving that signature Jeni’s texture and flavor. Pay close attention to ingredient quality for the best results.

• 2
  cups
  whole milk
  (The foundation of a rich, creamy base.)
• 1
  tablespoon plus 1 teaspoon
  cornstarch
  (A secret to Jeni’s smooth, scoopable texture, preventing ice crystals.)
• 1/2
  cup
  natural peanut butter
  (Opt for a good quality natural peanut butter where the oil separates; stir well before measuring. Creamy works best for a smooth base, but chunky can add delightful texture.)
• 3
  tablespoons
  full fat cream cheese,
  softened (Another Jeni’s hallmark, adding a subtle tang and preventing iciness.)
• 1/2
  teaspoon
  table salt
  (Crucial for balancing the sweetness and enhancing the peanut butter flavor.)
• 1 1/4
  cups
  heavy cream
  (For ultimate richness and mouthfeel.)
• 2/3
  cup
  granulated sugar
  (Provides sweetness.)
• 2
  tablespoons
  honey
  (Adds a subtle floral note and helps keep the ice cream smooth.)
• 2
  tablespoons
  light corn syrup
  (A crucial anti-crystallization agent, ensuring a perfectly smooth texture.)
• 4
  ounces
  dark chocolate
  (For the delightful flecks; choose a good quality dark chocolate, around 60-70% cocoa for best flavor contrast.)

Follow these detailed steps to create your own batch of Jeni’s-inspired salted peanut butter ice cream with chocolate flecks. Precision in each stage, especially chilling, will yield the best results.

• In a small, separate bowl, combine 1 tablespoon of the whole milk with the cornstarch. Whisk vigorously until the mixture is completely smooth and free of lumps. This creates a “slurry” that will help thicken our ice cream base without requiring egg yolks. Set this aside.
• In a large, sturdy bowl, use a rubber spatula to thoroughly mix together the softened full-fat cream cheese, natural peanut butter, and table salt. Continue to stir and press against the sides of the bowl until the mixture is incredibly smooth and well-combined. This might take a few minutes of dedicated effort.

  ☞ TESTER TIP: If you’re using natural peanut butter that separates, ensure you stir it very well in its jar before measuring to reincorporate the oil. If your peanut butter is chunky, you won’t achieve a completely smooth texture, and that’s perfectly acceptable – the small peanut pieces will add a wonderful textural element to the final ice cream.

• In a medium to large saucepan, combine the remaining whole milk, heavy cream, granulated sugar, light corn syrup, and honey. Place the saucepan over medium-high heat. Bring the mixture to a rolling boil, stirring frequently to ensure the sugar dissolves and nothing sticks to the bottom. Once boiling, allow it to cook for approximately 4 minutes, maintaining the boil. This step helps to dissolve the sugars completely and begins the thickening process.
• Remove the saucepan from the heat. Immediately whisk in the cornstarch slurry you prepared earlier. Whisk continuously for about 15-30 seconds to fully incorporate the cornstarch and prevent lumps.
• Return the saucepan to the heat, bringing the mixture back to a boil. Continue to cook, stirring constantly with a whisk or spatula, for about 1 minute. The mixture should thicken slightly and achieve a consistency that coats the back of a spoon, similar to a thin custard. This ensures the cornstarch is cooked and activated.
• Gradually and slowly, whisk the hot cream mixture into the peanut butter-cream cheese mixture. Begin by adding just a small ladleful of the hot mixture to the peanut butter, whisking until fully combined and smooth. This tempers the cream cheese and prevents it from curdling. Continue adding the hot mixture in slow, steady streams, whisking constantly, until all of it is incorporated and the entire mixture is smooth and lump-free. The final consistency should resemble a thick, pourable custard.
• Place the bowl containing the ice cream base into a larger bowl that is half-filled with ice water. This ice bath will help cool the mixture down quickly. Once cooled to room temperature, cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours. For the absolute best texture and deepest flavor development, chilling the mixture overnight is highly recommended. This allows the ingredients to meld and the base to become thoroughly cold, which is essential for proper churning.
• Once the ice cream base is thoroughly chilled and you are ready to churn, remove it from the refrigerator. Give it a final whisk to ensure it’s smooth. Pour the custard into your ice cream maker’s frozen canister and churn according to the manufacturer’s specific instructions. Churning typically takes about 20-30 minutes, or until the ice cream reaches the consistency of soft-serve.
• While your custard is churning, prepare the chocolate flecks. Melt the dark chocolate using a double boiler: place the chocolate in a heatproof bowl set over (but not touching) a pan of simmering water, stirring until smooth. Alternatively, you can carefully microwave the chocolate in short bursts (15-30 seconds), stirring after each, until melted. Allow the melted chocolate to cool slightly to a warm, pourable consistency – it shouldn’t be piping hot when added to the ice cream.
• Approximately 5 minutes before the ice cream finishes churning and reaches its desired soft-serve consistency, slowly and steadily drizzle the slightly cooled melted chocolate into the ice cream maker. The cold ice cream and the motion of the paddle will cause the chocolate to harden and break into delicate flecks. Allow the machine to churn for a couple more minutes to ensure the chocolate flecks are fully incorporated and evenly distributed throughout the rich peanut butter ice cream.

  ☞ TESTER TIP: It’s crucial to drizzle the chocolate in slowly and gradually. If you pour it too quickly, the chocolate may clump together and get caught in the ice cream maker paddles, preventing proper fleck formation. Patience is key here for those perfect shards of chocolate!

• Once churned, transfer the soft ice cream to an airtight freezer-safe storage container. Press a piece of plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Cover the container and freeze for at least 4 hours, or until it reaches your preferred scoopable hardness. This “ripening” period allows the flavors to fully develop and the texture to firm up beautifully.

Adapted From: The Magic Behind Jeni’s

This phenomenal recipe is adapted from “Jeni’s Splendid Ice Creams at Home,” a cookbook that has revolutionized homemade ice cream for countless enthusiasts. Jeni Britton Bauer’s innovative approach, particularly her use of cornstarch and cream cheese to achieve unparalleled creaminess without eggs, has set a new standard. Her recipes focus on maximizing flavor and texture, ensuring every scoop is a delightful experience. This book is a must-have for anyone serious about making extraordinary ice cream at home.

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