With the indulgent flavor of a peanut butter cup, these chocolate peanut butter ice cream bars are a cool, creamy treat. Each bite cracks through a thin chocolate shell to reveal salty‑sweet peanut butter ice cream inside.
The base is a straightforward, egg‑free Philadelphia‑style ice cream made from cream, milk, peanut butter and sugar. After freezing in molds, the bars are dipped in melted chocolate blended with coconut oil to create a crisp, glossy coating.
Philadelphia, or American‑style, ice cream relies on cream, milk and sugar and skips the egg custard step. That simplicity makes it perfect for home cooks who want a rich, silky ice cream without the extra time of tempering and cooking a custard.
Because peanut butter and cream already contribute plenty of richness, an eggless base works especially well here. The result is an intensely flavored, scoopable ice cream that freezes smoothly in molds and holds up to dipping.
The classic peanut butter and chocolate pairing delivers salty, sweet and creamy contrasts. These bars are reminiscent of a frozen Reese’s peanut butter cup but more refreshing and generously sized. If you love this combination, try other recipes that pair chocolate and peanut butter for more ways to enjoy it.
Coating the bars in a crisp chocolate shell elevates them. Adding coconut oil to the melted chocolate thins it for easy dipping and helps the coating set with a satisfying snap. Use refined coconut oil if you want no coconut flavor; unrefined will add a subtle coconut note.
The chocolate coating here is adapted from a homemade Klondike bar technique and scaled to ensure enough coating for twelve bars. Any leftover chocolate makes a lovely dip for fruit.
Ingredients
* For exact quantities see the recipe card below.
Creamy peanut butter – Use a homogenized, store‑brand creamy peanut butter (for example, one similar to Jif or Skippy) for the smoothest texture. Natural peanut butter with oil separated on top can be grainier and harder to incorporate evenly.
Granulated sugar – The peanut butter contributes sweetness, so the added sugar is modest to keep the flavor balanced.
Heavy cream – Heavy cream (heavy whipping cream) with at least 36% butterfat creates a rich, silky mouthfeel.
Whole milk – Milk adds volume and lightens the overall texture so the ice cream isn’t overly heavy.
Kosher salt – A small amount of salt brightens the peanut butter flavor and balances the sweetness.
Semisweet chocolate – Finely chopped semisweet chocolate is best for the coating; a 65% cocoa bar works well if you prefer a deeper chocolate flavor.
Coconut oil – Melted coconut oil thins the chocolate for easy dipping and helps the coating set with a crisp finish. Choose refined coconut oil if you don’t want a coconut aroma.
Equipment
Ice cream maker – A simple churn with a frozen bowl (such as a basic Cuisinart‑style machine) works well for this recipe. It’s reliable and easy to use for churned ice cream bases.
Ice cream molds – Silicone popsicle molds make filling and unmolding straightforward. Each set typically makes multiple bars; having several sets lets you freeze a full batch at once.
Frequently asked questions
Use a smooth, homogenized store peanut butter for the creamiest result. Natural peanut butter with separated oil can be coarser and more difficult to blend evenly into the ice cream base.
Yes. Spoon the churned ice cream into wax‑lined paper cups, cover, and insert sticks before freezing. Alternatively, churn and serve scoops with the chocolate coating on the side.
Schedule
This recipe benefits from planning because of chilling and freezing steps. For a next‑day plan:
- 24 hours before: Make sure your ice cream machine bowl is fully frozen.
- The evening before: Mix the ice cream base and chill it overnight.
- That morning: Churn the base, spoon into molds and freeze at least 4 hours until solid.
- That afternoon: Dip the frozen bars in chocolate and return them to the freezer for at least 1 hour to firm up completely.
- That evening: Enjoy.
You can make the bars well in advance; just allow the recommended chilling time for best texture and coating success.
Try these chocolate nut recipes next!
- Chocolate Peanut Butter Cup Cookies
- Chocolate Walnut Cake
- Baci di Alassio (Italian Chocolate Hazelnut Cookies)
- Chocolate Chestnut Cake
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback and adaptations help other home bakers!
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Chocolate Peanut Butter Ice Cream Bars
Kathleen Culver
12 bars
INGREDIENTS
PEANUT BUTTER ICE CREAM
- ¾ cup (190 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- 1 ½ cups (355 mL) heavy cream
- 1 ½ cups (355 mL) whole milk
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
CHOCOLATE COATING
- 2 cups (400 g) semisweet chocolate, finely chopped (about 65% cocoa optional)
- 1 cup (200 g) coconut oil
INSTRUCTIONS
PEANUT BUTTER ICE CREAM
- In a large bowl, whisk together the peanut butter and sugar until smooth.
- Gradually add the heavy cream while whisking until fully combined.
- Whisk in the milk, vanilla and salt until smooth.
- Cover and chill the base in the refrigerator for at least 4 hours or overnight.
- Prepare molds on a rimmed baking sheet and insert sticks before churning.
- Churn according to your ice cream machine’s instructions.
- Spoon churned ice cream into molds, tamp to remove air pockets and fill to the edges. Cover with lids or plastic wrap and freeze for at least 4 hours until completely solid.
CHOCOLATE COATING
- Place chocolate and coconut oil in a microwave‑safe bowl and heat in 15‑second bursts, stirring between each, until completely smooth. Alternatively, use a double boiler. Allow to cool slightly.
- Transfer the melted chocolate to a tall, narrow container suitable for dipping.
- Line a baking sheet with parchment and set it next to the chocolate.
- Remove bars from molds and, one at a time, hold each by the stick and dip into the chocolate, coating up to where the ice cream meets the stick. Let excess drip back into the container.
- Place dipped bars flat‑side down on the parchment. If the chocolate thickens, warm briefly in the microwave and stir before continuing. For full coverage, tip the jar and spin the bar as needed.
- Freeze the dipped bars for 60–90 minutes until the coating and interior are fully firm. Store wrapped individually or in a freezer container.
EQUIPMENT
- Ice cream maker
- Popsicle molds or silicone molds