1. 3 ½ cups cream base
2. 1 Tbsp Cocoa Powder 
3. 2 Tbsp water
4. 2 oz Baker's semi-sweet chocolate
5. 1 cup peanut butter 

Chocolate Peanut Butter Mix: 

1. Chop 2 oz of Baker’s semi-sweet chocolate in the chunks and place in a saucepan. Add 1 Tbsp cocoa powder and 2 Tbsp water. 
2. Put the pot over medium heat and stir until melted and smooth. Take off the heat.
3. Put 1 cup peanut butter in a microwave safe bowl and heat for 30 second intervals. Stirring between each interval. The peanut butter should be nice and liquidy. 

Ice Cream: 

1. In the medium bowl add the chocolate and 2 Tbsp of melted peanut butter (or to taste), whisk to combine.
2.  Add the cream base to the chocolate peanut butter mix and whisk to fully combine. 
3. Pour into the ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second.
4. During the last minute of churning, add the remainder of the peanut butter.
5. Turn off the machine and remove the dasher. 
6. Fill the ice cream container. 
7. Cover and freeze for 8 hours or overnight.