Chocolate Ice Cream Base:

1. 3 ½ cups cream base (heavy cream + whole milk)
2. ¾ cup sugar
3. ½ cup Dutch-process cocoa powder (for deep chocolate flavor)
4. 3 oz dark chocolate (70% cocoa or higher), finely chopped
5. 1 tsp vanilla extract
6. ¼ tsp salt

Peanut Butter Swirl:

1. ½ cup natural creamy peanut butter (smooth, unsweetened)
2. 2 Tbsp powdered sugar (optional, for sweetness)
3. 2 Tbsp heavy cream (for smoother consistency)

Prepare the Chocolate Ice Cream Base:

1. In a saucepan over medium heat, whisk together the sugar, cocoa powder, and salt with 1 cup of the cream base until smooth.
2. Bring the mixture to a gentle simmer, then remove from heat and stir in the chopped dark chocolate until melted.
3. Add the remaining cream base and vanilla extract, whisking until fully combined.
4. Transfer to a bowl, cover, and chill for at least 4 hours or overnight for a deeper flavor and smoother texture.

Make the Peanut Butter Swirl:

1. In a small bowl, whisk together the peanut butter, powdered sugar (if using), and heavy cream until smooth.
2. Set aside at room temperature.

Churn & Swirl:

1. Pour the chilled chocolate ice cream base into your ice cream maker and churn according to the manufacturer’s instructions.
2. When the ice cream reaches a soft-serve consistency, drizzle in the peanut butter mixture while gently folding it into the ice cream—creating ribbons of peanut butter without fully mixing it in.

Freeze & Enjoy!

1. Transfer the churned ice cream to a container, layering in extra peanut butter swirls for a more decadent texture.
2. Cover and freeze for 6–8 hours or overnight until firm.
3. Scoop and serve in a cone, bowl, or as a sundae for the ultimate chocolate-peanut butter experience! 🍦🍫🥜✨

Serving Suggestions:

1. ‍Pair with chocolate cookies for an ice cream sandwich.
2. ‍Drizzle with extra peanut butter or hot fudge for an indulgent treat.
3. ‍Top with chopped roasted peanuts for added crunch.