Peanut Butter Cup Ice Cream

Peanut Butter Cup Ice Cream

92
LoveTo Bake 0

"Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!"

Ingredients

3 h 20 m {{adjustedServings}} servings 387 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
  2. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
  3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.
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Reviews

92
  1. 109 Ratings

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This turned out great! I was a little worried at first because I used 2% milk and the milk/sugar/egg mix never got really thick, but it turned out fine.

My quest for an excellent Peanut Butter Ice Cream ends here. This base is fantastic and the Peanut Butter cups are a nice addition. I substituted skim milk for whole. I replaced the condensed...

This ice cream is superb - thanks Maria for the recipe. My husband is a huge peanut butter cup fan and this recipe did not disappoint. I used 2 per cent milk in place of the whole milk, and whol...