Jose Mier Does it From Scratch

Frozen cake recipe site used by Jose Mier

Homemade Chocolate Ice Cream and Chocolate Peanut Butter Ice Cream Cake

Frozen Jose Mier is hard at work in his Sun Valley, CA freezer because he’s doing this whole recipe (two, actually) from scratch. No buying pre-made ingredients, the ice cream used here will be hand made. Then it’s all combined into one delicious ice cream cake.

Let’s Start with the Chocolate Ice Cream

Chocolate ice cream is a classic treat loved by people of all ages. There’s something about its smooth, velvety texture and intense chocolate flavor that makes it a favorite dessert option. While you can always buy chocolate ice cream from the store, there’s nothing quite like the satisfaction of making it from scratch at home. In this article, we’ll guide you through the process of creating the best homemade chocolate ice cream you’ve ever tasted.

Frozen cake recipe site used by Jose Mier
Frozen cake recipe site used by Jose Mier


  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
  • 4 ounces high-quality dark chocolate (70% cocoa or higher), finely chopped
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • A pinch of salt


  • Ice cream maker
  • Whisk
  • Medium saucepan
  • Mixing bowls
  • Fine-mesh strainer
  • Spatula
  • Airtight container for storage


  1. Prepare the Chocolate Base: Start by combining the cocoa powder and half of the sugar (3/8 cup) in a medium saucepan. Pour in the whole milk and whisk the mixture constantly over medium heat until it’s well combined and begins to steam. Remove the saucepan from heat and add the finely chopped dark chocolate. Stir until the chocolate is completely melted, and the mixture becomes smooth. Set it aside.
  2. Whisk the Egg Yolks: In a separate mixing bowl, whisk together the egg yolks and the remaining sugar (3/8 cup) until the mixture is pale and slightly thickened.
  3. Temper the Eggs: Gradually pour the warm chocolate mixture into the egg yolks while whisking continuously. This step is essential to avoid cooking the eggs. Once fully combined, return the mixture to the saucepan.
  4. Cook the Base: Place the saucepan back on the stove over low heat. Stir the mixture constantly with a spatula, making sure to scrape the bottom and edges of the pan. Continue cooking until the mixture thickens and coats the back of the spatula. This should take about 5-7 minutes. Do not let it come to a boil.
  5. Strain the Mixture: Remove the saucepan from heat and immediately strain the mixture through a fine-mesh strainer into a clean bowl. This step helps remove any potential bits of cooked egg or cocoa powder, ensuring a silky-smooth texture.
  6. Add Vanilla and Salt: Stir in the vanilla extract and a pinch of salt, enhancing the flavor of your chocolate ice cream.
  7. Cool the Base: Allow the chocolate base to cool to room temperature. You can speed up this process by placing the bowl in an ice bath.
  8. Chill the Mixture: Cover the bowl with plastic wrap, ensuring it touches the surface of the chocolate mixture to prevent a skin from forming. Refrigerate the mixture for at least 4 hours or, ideally, overnight. Chilling the base thoroughly is crucial for a creamy ice cream texture.
  9. Churn the Ice Cream: Once the mixture is properly chilled, it’s time to churn your ice cream. Follow the manufacturer’s instructions for your ice cream maker. Typically, this involves pouring the chilled mixture into the machine and allowing it to churn for 20-25 minutes until it thickens to a soft-serve consistency.
  10. Freeze and Serve: Transfer the churned ice cream to an airtight container and freeze it for at least 4 hours or until it’s firm. When ready to serve, let it sit at room temperature for a few minutes to soften slightly, making scooping easier. Then, scoop into bowls or cones and enjoy!

Now that you’ve mastered homemade chocolate ice cream, let’s move on to the delicious chocolate peanut butter ice cream cake recipe.

Chocolate Peanut Butter Ice Cream Cake: A Dreamy Dessert

This chocolate peanut butter ice cream cake is a delightful fusion of rich chocolate, creamy peanut butter, and a crunchy cookie crust. It’s the perfect dessert for special occasions or any time you want to impress your guests. Follow the recipe below to create this show-stopping treat.


  • 1 1/2 cups chocolate sandwich cookie crumbs (about 20 cookies)
  • 1/4 cup unsalted butter, melted
  • 1 quart chocolate ice cream (homemade or store-bought)
  • 1 cup creamy peanut butter
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chopped peanuts (for garnish)
  • 1/4 cup chocolate sauce (for drizzling)


  • 9-inch springform pan
  • Food processor or plastic bag and rolling pin
  • Mixing bowls
  • Hand mixer or whisk
  • Spatula


  1. Prepare the Cookie Crust: In a food processor, pulse the chocolate sandwich cookies until they become fine crumbs. Alternatively, place the cookies in a plastic bag and crush them with a rolling pin. Transfer the crumbs to a mixing bowl and mix with the melted butter until well combined.
  2. Create the Crust Base: Press the cookie crumbs into the bottom of a 9-inch springform pan, forming an even layer. Place the pan in the freezer to set while you prepare the ice cream layer.
  3. Layer the Ice Cream: Remove the chocolate ice cream from the freezer and let it soften for about 10 minutes, making it easier to spread. Once it’s slightly softened, spread it evenly over the cookie crust in the springform pan. Smooth the top with a spatula and return the pan to the freezer.
  4. Prepare the Peanut Butter Layer: In a mixing bowl, combine the creamy peanut butter, heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or a whisk, beat the mixture until it’s smooth and well blended.
  5. Layer the Peanut Butter Mixture: Take the springform pan out of the freezer and spread the peanut butter mixture over the chocolate ice cream layer. Again, smooth the top with a spatula. Place the pan back in the freezer for at least 2-3 hours or until the peanut butter layer is firm.
  6. Garnish and Serve: Before serving, remove the ice cream cake from the freezer and let it sit at room temperature for a few minutes to make slicing easier. Sprinkle the top with chopped peanuts and drizzle with chocolate sauce for an extra layer of flavor and texture.
  7. Enjoy Your Chocolate Peanut Butter Ice Cream Cake: Use a sharp knife dipped in hot water to slice the cake cleanly. Serve each slice with an extra drizzle of chocolate sauce if desired. Enjoy your homemade chocolate peanut butter ice cream cake!

This chocolate peanut butter ice cream cake is sure to be a crowd-pleaser with its luscious layers of chocolate and peanut butter goodness. Whether you’re celebrating a special occasion or just indulging in a sweet treat, this dessert is bound to satisfy your cravings. Enjoy!