Peanut Butter Cup Ice Cream

Peanut Butter Cup Ice Cream

91 Reviews 6 Pics
  • Prep

    15 m
  • Cook

    5 m
  • Ready In

    3 h 20 m
LoveTo Bake
Recipe by  LoveTo Bake

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

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Adjust Servings

Original recipe yields 1 quart



  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 (91)

Rate This Recipe


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 milk and half-half with 1 1/4 c heavy cream and 3/4 c sugar. The first batch is almost gone! Yummy.

Barb A.

Barb A.

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 whole milk in place of the half-and half. I used light condensed milk, 1 tsp of vanilla and 1/3 cup of peanut butter (as some indicated it was too peanut buttery). I couldn't find miniature peanut butter cups, so used 6 regular sized cups, chopped. To deal with the thickening issue other reviewers identified, I beat the eggs and sugar on high speed (I have a Kitchen Aid electric mixer - so things usually need less time than indicated) for 4 minutes. The cooking time to make the custard is then the 5 minutes, as it's already thick to begin with - and because the recipe makes a custard, the lower fat milks still yield a creamy texture. I'll definitely make again and add some skim milk next time just to see the results.

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Amount Per Serving (8 total)

  • Calories
  • 387 cal
  • 19%
  • Fat
  • 22.9 g
  • 35%
  • Carbs
  • 35.4 g
  • 11%
  • Protein
  • 13.3 g
  • 27%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 229 mg
  • 9%

Based on a 2,000 calorie diet



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Peanut Butter Ice Cream Pie I


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