Go Back
Peanut Butter Cup Ice Cream

Peanut Butter Cup Ice Cream

Maria G. Brooks
Peanut Butter Cup Ice Cream is a rich and creamy homemade dessert that combines the bold, nutty flavor of peanut butter with chunks of sweet chocolate peanut butter cups.
Perfect for summer days or anytime indulgence, this ice cream is easy to make and tastes like a gourmet treat.
Nutrition Facts (Per Serving – 1/8 of the recipe):
Calories: 320 kcal, Total Fat: 22g, Saturated Fat: 10g, Cholesterol: 45mg, Sodium: 85mg, Total Carbohydrates: 27g, Dietary Fiber: 2g,Sugars: 23g,Protein: 6g, Vitamin D: 1µg, Calcium: 50mg, Iron: 1mg,Potassium: 300mg
Estimated based on one serving (assuming 8 servings per batch)
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 320 kcal

Equipment

  • 1 Ice Cream Maker
  • 2 Mixing Bowls (medium and large)
  • 1 Whisk
  • 1 Spatula
  • 1 Airtight container
  • Measuring Cups and Spoons

Ingredients
  

  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 cup smooth peanut butter
  • 1 cup chopped peanut butter cups

Instructions
 

Step 1: Make the Ice Cream Base

  • In a medium mixing bowl, combine heavy cream, whole milk, and sugar.
  • Whisk until the sugar is completely dissolved. Add vanilla extract and stir.

Step 2: Add Peanut Butter

  • Whisk the peanut butter into the base until fully incorporated and smooth.

Step 3: Chill the Mixture

  • Cover the bowl with plastic wrap and refrigerate for at least 2 hours.

Step 4: Churn the Ice Cream

  • Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).

Step 5: Add Peanut Butter Cups

  • During the last few minutes of churning, fold in the chopped peanut butter cups.

Step 6: Freeze and Serve

  • Transfer the churned ice cream into an airtight container.
    Smooth the top with a spatula, cover, and freeze for 4–6 hours or until firm.

Notes

  • For extra flair, swirl melted chocolate or caramel into the ice cream before freezing.
  • If you’re using a no-churn method, whip the cream until soft peaks form before folding in the other ingredients.
  • Store leftovers in the freezer for up to two weeks in an airtight container.
  • Use high-quality peanut butter cups for the best flavor.
Keyword Peanut Butter Cup Ice Cream