Chocolate Peanut Butter Chunk Ice Cream combines layers of salted peanut butter chunks in bittersweet chocolate, deep and dark as midnight on a country road.

This homemade ice cream is for serious chocolate peanut butter ice cream fans!

Father’s Day at our house means red meat on the grill and something chocolate for dessert. Homemade Chocolate Peanut Butter Chunk Ice Cream was the request to conclude Sunday’s man-feast and we were happy to oblige.

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Last summer I picked up a Cuisinart ice cream maker at Costco for times such as these. Yes, this recipe requires special equipment worth its dust-covered resting place all winter—I still consider it a form of magic the way it turns basic pudding into chilled velvety bliss.

Are you a smooth, single flavor type, or do you prefer your ice cream loaded and swirled to the max?

The only time I want a single flavor is a scoop of vanilla perched on a slice of pie. I’m not picky about the pie; just warm it up a little.

Otherwise, give me ice cream I can chew and doesn’t require a search and rescue mission to find the add-ins.

We’ve all been there, gazing into the carton, vexed by the broken promise of chipped chocolate, crumbled cookies, or cascading caramel. Copious cookie dough? Fah-get-a-bout-it.

Homemade ice cream can be just the way you imagine.

Want more fresh berries in your strawberry? Enough caramel ribbon to tie a bow?

What about peanut butter you can really sink your teeth into? Me too.

That’s the beauty of making it yourself. Well, and you know exactly what’s in it.

Have you glanced at ice cream labels lately?

On a side note (okay, it’s a rant), have you glanced at the ingredient list on a carton of ice cream in the grocery store lately.

I’m not trying to be a buzz kill here, it’s just incredibly disappointing when the simplest of food like ice cream includes a variety of gums and high fructose corn syrup.

I love it when consumers question the manufactures like this blogger at A Daily Scoop did, otherwise they might assume anything goes.

It is sad to see in the manufacturer’s response that the gums are added because of consumer complaints about the texture—shipping and shelf life affect cold products. There are still a few premium brands that keep the ingredient list simple.

Häagen-Dazs is one, but it is hardly economical for a whole family, so you can make it yourself or add ice cream to your “buy local” list if you want to avoid the additives.

There is a slight drawback to homemade ice cream—it’s not a quick fix and requires a small appliance.

Homemade ice cream is not the convenient choice and I can’t make an argument for it being healthy like vegetables, however, I do think it is a healthier choice than store-bought for a couple of reasons.

One, it does have better ingredients when you choose cream and milk from cows not treated with hormones, unrefined sugar, and in the case of this recipe, natural peanut butter without hydrogenated oils.

Second, it is a healthier habit to plan desserts or indulgences rather than eating out of emotion, deprivation, or impulse. I think this is true of food in general. We use the Cuisinart Automatic 1 1/2 Quart Ice Cream Maker which is easy to operate.

Now how about some ice cream?!

Chocolate Peanut Butter Chunk Ice Cream combines layers of salted peanut butter chunks in bittersweet chocolate, deep and dark as midnight on a country road.

Decadent chocolate enhanced by a touch of espresso with an abundance of honey-sweetened, salt-kissed, peanut butter—all you’ll have to look for is a spoon.

TIP: We add instant espresso to chocolate desserts to enhance the chocolate flavor. Don’t worry, it won’t taste like coffee, just deeper, richer, darker chocolate.

More Chocolate Recipes You’ll Love:

• Double Chocolate Truffles

• Ghirardelli Grand Fudge Cake

• Triple Chocolate Cookies

• Salted Mocha Almond Smoothie

This post contains affiliate links. Thank you for supporting what I do here at Savoring Today. For more information, please see our Disclosure Policy.