![ChocoPB-580px-1.jpg](https://cdn.steemitimages.com/DQmej1rr3iaLyN4TQHXj755DK9joPGnFQrw23bqDqBNf86R/ChocoPB-580px-1.jpg)


Ingredients

2 cups (16oz/450 ml) of my Ice cream base

½ Cup (6oz/180g) Peanut butter ( I used Chunky)½ Cup (6oz/180g) Peanut butter ( I used Chunky)

¼ Cup (4oz/115g) melted and cooled Chocolate

INGREDIENTS FOR ICE CREAM BASE (~6 cups)
2 cups (16oz/450 ml ) cold whipping cream, all purpose cream, heavy cream
14 ounces (1 can/ 400ml) cold sweetened condensed milk (fat-free or regular)

Instructions

Place sweetened condensed milk in the fridge to keep cold
Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.

Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).

Now you have your ice cream base you can add in your desired flavors and fixing once it is nice and thick. GO NUTS! experiment and enjoy creating something that is all you.

Place in a large resealable container and freeze at least 6 hours or overnight before eating. Keep for up to 2 weeks.

MAKING THE PEANUT BUTTER & CHOCOLATE FLAVOR

Combine the peanut butter and Ice cream base together.

 Drizzle in the cooled melted chocolate.

 Taste for desired flavor.

 Freeze in an airtight container for 6-8 hours. Keep for up to 2 weeks.

source-https://www.biggerbolderbaking.com/pb-chocolate-homemade-ice-cream/