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Chocolate Peanut Butter Gelato

Prep Time 10 mins
Cook Time 30 mins
Additional 1 hr
Total Time 1 hr 40 mins
Course Dessert
Cuisine American
Calories 360 kcal


  • 1/2 cup of unsweetened cocoa powder
  • 1/2 cup of smooth peanut butter
  • 1 teaspoonful of vanilla extract
  • A pinch of salt (to taste)
  • 1 cup of egg substitute
  • 2/3 cup of white sugar or five cubes of sugar
  • 2 cups of plain milk
  • 1 cup of half and a half (half milk, half cream)


  • Set a small pot over medium heat. Pour in your cocoa powder, milk, half and half. Cook at 130°F until the ingredients face intense heat. Stir at intervals to make the cocoa powder dissolve well and soak into the milk and cream.
  • Get a medium-sized bowl ready. Pour into the egg substitute and sugar, then mix. Ensure the sugar dissolves completely.
  • Pour a portion of the hot milk mixture into the egg-sugar mixture. Add the mixture to the rest of the milk mixture on the stove. Stir vigorously and reduce to medium heat.
  • Leave the mixture at about 185°F until it thickens enough to get stuck to your stirrer (spoon).LeavLeave
  • Turn off the heat completely. Add in your creamy peanut butter, salt, and vanilla extract.
  • Stir well until the ingredients melt and soak totally into each other to form a single base. Cover the base and refrigerate for about 8 hours.
  • Get your ice cream maker ready, pour in the base, and freeze for about 20 minutes until the cream becomes soft-textured.
  • Transfer cream into an air-tight container. Freeze for about 3 hours. At this point, the cream would have emerged smooth like a gel and brown.
  • Your chocolate peanut butter gelato is ready.
Keyword American recipe, Chocolate peanut butter gelato, Dessert