Peanut Butter Chocolate Chip Ice Cream

I assume you all know by now that July is National Ice Cream Month 🙂 I’m pretty much obsessed with my ice cream maker, so this is the perfect month for me. The only ice cream I’ve made before now is Butter Pecan, and that was from a mix. All I had to do was add cream and milk.

I’ve made sorbet before because sugar is a staple in my house, but cream and half-and-half are not. I always have whole milk on hand because of the little man, so usually use that as a substitute. Peanut butter is another staple in my house, so my husband asked if I’d make Peanut Butter Ice Cream. He had a hankering for ice cream and pb chocolate is one of his favorite combos. Shockingly, I had chocolate chips in my pantry, so I threw some of those in to the ice cream.

The result was amazing! The texture was perfect and the flavor was spot on. It wasn’t overly sweet and had just the right amount of peanut better taste if you ask me.Definitely the best ice cream I’ve ever made. This recipe is a keeper 🙂

In addition to this, I made Brown Sugar Ice Cream, and Watermelon Sorbet. Not sure what else I’ll make this month, but surely something.

What did you make for National Ice Cream Month?

Peanut Butter Chocolate Chip Ice Cream
Adapted from this one from 


  • 2 cups half-and-half cream
  • 1-1/2 cups non-fat dry milk
  • 1-1/2 cups milk
  • 3/4 cups sugar
  • 3/4 cups peanut butter
  • 2 teaspoons vanilla extract
  • 3/4 cups chocolate chips


  1. Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk.
  2. Stir in the peanut butter and sugar until smooth and sugar has dissolved.
  3. Remove from heat, and stir in the vanilla.
  4. Cool mixture, and refrigerate.
  5. Stir in the chocolate chips and blend in a blender before pouring into an ice cream maker.
  6. Freeze according to the manufacturer’s instructions.

Watermelon Sorbet

It sure is getting hot here in Chicagoland! And by hot, I mean we’re nearing triple digits. It honestly feels like you’re walking in an oven as soon as you step outside. Lucky for you, I have the perfect treat to cool down with: Watermelon Sorbet!

My husband is a big watermelon fan, so we have it in the house pretty much all summer. We were out of ice cream and I needed something sweet, but also cool, so I snuck a few cups of watermelon and turned it into some of the best sorbet I’ve ever made (if I do say so myself). I found this recipe and then adapted it a little after reading some of the reviews.

This sorbet is sweet, a little tart, and very refreshing. It’s a breeze to make, so there are no excuses, people! Go make this now 🙂


  • 1-1/2 cups water
  • 1-1/2 cups white sugar
  • 3 tablespoons lime juice
  • 3 cups cubed seeded watermelon


  1. Heat water and sugar in a saucepan over medium-high heat until sugar has dissolved, stirring occasionally. Allow to cool.
  2. Place watermelon in a blender or food processor. Blend until smooth.
  3. Whisk watermelon, lime juice and syrup together in a large bowl. Cover and chill in the refrigerator.
  4. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency.
  5. Transfer sorbet to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal.
  6. Allow sorbet to ripen in the freezer for at least 2 hours.