The Buckeye State ice cream (honeyed peanut ice cream with dark chocolate freckles) from Jeni's Splendid Ice Creams at Home: More Than 100 Addictively Good Artisanal Recipes (page 104) by Jeni Britton Bauer

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Extra-bitter hot fudge sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • skvalentine on January 12, 2026

    Everyone liked this! I thought it was a bit too heavy/sweet, but would definitely make it again. I loved the dark chocolate drizzled in at the end.

  • psarrett on February 11, 2024

    I don't often like peanut butter in desserts, so I was skeptical. But this was outrageously delicious. Can't wait to make it again.

  • ashallen on August 16, 2021

    This is a wonderful ice cream with a smooth, creamy texture and rich flavors. I particularly liked the subtle honey flavor (I used clover) and the chocolate flecks. I don't always care for chocolate chips/chunks in ice cream because they're sometimes so big that you end up chomping on them after you've already swallowed the rest of the ice cream. The chocolate bits in this recipe are small enough that you get to eat them with the ice cream - excellent! I'll have to use this technique for adding chocolate bits to other recipes. I used a natural peanut butter with a flavor we really enjoy and a smooth consistency (CB's Nuts Organic) and 55% chocolate which was good combination.

  • Christine on January 16, 2014

    This recipe is quite good. The texture seemed just slightly off, but I think that is because I only had 1% milk -- I will definitely use whole milk as called for next time. I skipped the chocolate, though I imagine it would work well with the peanut butter ice cream base. My husband and I ate it with (real) chocolate sprinkles and/or chocolate sauce instead. The recipe calls for chilling the mixture in a ziploc bag placed in ice water to bring it to temperature relatively quickly, but since I made this early in the day with the intention of churning it after dinner, I just chilled it in a bowl in the fridge which worked fine.

  • we10mom on April 11, 2012

    This is one of my favorites and I've made it several times. She calls for natural pb, but I used Skippy since I already had it in my pantry.

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Reviews about this recipe

  • Bitten Word

    The peanut butter flavor is deeply rich and creamy, and perked up by occasional bits of salt. The chocolate is right at home. It's all immensely satisfying and indulgent. It's....perfect.

    Full review
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