Peanut butter and chocolate ripple ice cream recipe

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No wonder so many different chocolate bars contain both peanut butter and chocolate; it’s a winning combination, and particularly so in this ice cream. All you need now is a good movie and a spoon.

  • Yield: 6 to 8 Servings


  • 1 fl oz (30 ml) water
  • 1 oz (30 ml) caster sugar
  • 2 oz (50 g) dark chocolate
  • 3 oz (75 g) crunchy peanut butter
  • 2 eggs
  • 3½ oz (100 g) caster or granulated sugar
  • 1 tsp vanilla extract
  • 9 fl oz (250 ml) double or regular cream (measured before whisking)
How to Make It
  1. Place the water and sugar in a small saucepan and heat gently until the sugar has dissolved. Remove from the heat and add the chocolate, stirring until smooth. Then stir in the peanut butter. Set aside to cool.
  2. Place a saucepan with a few centimetres of water on a medium heat. Put the eggs and sugar into a bowl and sit it over the saucepan so that the water is not touching the bottom of the bowl. I use a heatproof glass bowl for this – a stainless-steel one is not a good idea, as it will get too hot and scramble the eggs.
  3. Using either a hand whisk or a hand-held electric beater, whisk the eggs and sugar over the simmering water for about 5–10 minutes until the mixture is pale, light and will hold a figure of eight. Believe it or not, this is not difficult to do by hand, and will be necessary if your hand-held electric beater cannot reach your hob. Once it’s holding a figure of eight, take the water off the heat and continue to whisk for about 8–10 minutes until the mixture has cooled down to room temperature.
  4. Whip the cream in a mixing bowl until just holding stiff peaks. Too stiff and it will go grainy, too soft and it won’t be able to hold the sugar mousse mixture.
  5. Tip one quarter of the sugar mousse mixture in and fold to combine, then tip this mixture into the cream along with the vanilla extract and gently fold until it has mixed completely, but is still light and airy.
  6. Tip into the bowl, tub or prepared tin, then pour in the peanut butter chocolate sauce and swirl through the mixture, keeping it marbled by not mixing together too thoroughly. Place in the freezer for about 6 hours or overnight, until frozen.

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