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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 quart

ADVERTISEMENT

Directions

  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.

Share It

Reviews (91)

Rate This Recipe
NFARBOTKO
34

NFARBOTKO

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.

schmerna
27

schmerna

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.
21

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.

More Reviews

Similar Recipes

Butter Pecan Ice Cream
(110)

Butter Pecan Ice Cream

Peanut Butter Ice Cream Topping
(49)

Peanut Butter Ice Cream Topping

Peanut Butter Ice Cream Pie I
(26)

Peanut Butter Ice Cream Pie I

Peanut Butter Ice Cream
(24)

Peanut Butter Ice Cream

Peanut Butter Ice Cream Pie II
(12)

Peanut Butter Ice Cream Pie II

Homemade Peanut Butter Ice Cream
(11)

Homemade Peanut Butter Ice Cream

Nutrition

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

Top

<

previous recipe:

Peanut Butter Ice Cream Pie I

>

next recipe:

Yummy Peanut Butter Cup Ice Cream