Double Peanut Butter Chocolate Ice Cream {Recipe}

It has been a bit of a scary week around here. There are wildfires burning all across the state. An arsonist set six fires in our small town and the hills that surround it. An emergency city meeting was called and a neighborhood watch was set up. Thankfully, they caught him, and then yesterday we got rain after an almost two month dry spell. Whewww. We are all sleeping a little more soundly at night.  I sure am grateful for all the firefighters out there and the long, hard hours they have been putting in trying to keep all of us safe.
Today’s recipe is a perfect way to beat the summer heat. Homemade ice cream!  Is there anything better on a hot summer day? I love chocolate and peanut butter together, so it was only a matter of time before I came up with an ice cream recipe featuring the two together. I adapted my recipe for Burnt Almond Fudge Ice Cream to come up with the base. It is creamy and chocolaty and yummy. I added some peanut butter to it, and I love the extra peanut butter flavor. The peanut butter swirls take it up a notch. I got the idea for the  swirls from Dinner and Dessert. They are divine!

If you are a chocolate peanut butter fan, you’ve gotta try this ice cream!

Double Peanut Butter Chocolate Ice Cream

Chocolate Peanut Butter Ice Cream Base:
1 can sweetened condensed milk
1/2 cup cocoa
1 cup milk
1/2 cup creamy peanut butter
2 cups cream
1 Tbsp vanilla

Peanut Butter Swirls:
1/3 cup peanut butter (heaping)
2 Tbsp powdered sugar

For the ice cream, combine sweetened condensed milk and cocoa in a small saucepan. Over medium low heat, cook and stir till smooth and creamy, about 3-5 minutes. Cool for a few minutes. Slowly whisk in the milk, then the peanut butter. Whisk in the cream and the vanilla till thoroughly combined. Cover and place in the refrigerator for several hours till very cold.
For the Peanut Butter Swirls, combine the peanut butter and powdered sugar in a small ziploc bag. Knead till smooth and combined.  Snip a hole in one corner of the bag and squeeze out small dollops onto a pan or plate lined with waxed paper. Freeze while the ice cream is chilling.
Freeze ice cream in an ice cream maker according to manufacturer’s instructions. Gently stir peanut butter swirls into the ice cream, then pour into an airtight container and freeze for a couple of hours.