Peanut Butter Cup Ice Cream

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Peanut Butter Cup Ice Cream is the one of the most popular ice cream flavors around.  And now you can make it homemade in your own kitchen!

Bowl of Peanut Butter Cup Ice Cream

My son and I were watching the Red Sox beat the Yankees last night, and the pitcher was literally dripping with sweat.  I said to my son, “Wow, it must be hot back East!”  We happen to live in San Diego, where the temperature is pretty mild all year long, and it’s currently only in the low 70’s.  So my son’s response was, “No way Mom.  It must be raining.” 

I guess it’s kind of difficult to comprehend that it’s already sweltering in places like Boston and NYC and Atlanta and Dallas… when we’re still feeling a slight chill in the air.  So for all of you experiencing that icky, HOT weather already, I made some Peanut Butter Cup Ice Cream. You’re welcome.

Ingredients needed for Peanut Butter Cup Ice Cream

Ingredients needed for Peanut Butter Cup Ice Cream:

This is such a super simple ice cream recipe- only the ingredients you see here are involved.  You’ll need milk, cream, vanilla, peanut butter, sugar and peanut butter cups. There are no eggs in the recipe… which means no heating up and no custard-making and no waiting for the mixture to chill before you process it in your ice cream maker.  You have an ice cream maker, right??

Reeses Peanut Butter Cups

If you’re a fan of peanut butter and chocolate together, you’re mostly likely a big fan of peanut butter cups.  And if you’re a fan of peanut butter cups, I’m sure you’ll agree with me that they are really, really awesome when they’re fresh out of the freezer.

Bowl of Peanut Butter Cup Ice Cream

So it’s really a no-brainer to put them in ice cream, where you can eat a piece of frozen peanut butter cup in every bite. Yep.

This is an easy ice cream recipe to make because you just mix the base ingredients together and you can put it in your ice cream machine right away.  You don’t have to wait for it to chill overnight.  Immediate gratification!

Bowl of Peanut Butter Cup Ice Cream

When I made this for the first time, I had a bite, or two, or more likely about 36. It was worth every calorie. It was worth every peanut buttery, slightly salty and chocolatey chunky bite. It was worth the extra miles I had to run at the gym and the salad I ate for lunch.

I suggest you make it, especially if you’re in one of those HOT places right now, or if you’re a Red Sox fan (because I like you), or if you’re just craving chocolate-peanut butter things. And just for the record, I like Yankee’s fans too (the nice ones) 🙂

Here are a few more ice cream recipes you might enjoy:

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Peanut Butter Cup Ice Cream

What's not to love about a peanut buttery ice cream with chunks of peanut butter cup mixed in?
Prep Time 12 minutes
Processing Time: 30 minutes
Servings 14 servings
Calories 359kcal
Course Dessert
Cuisine American
Keyword peanut butter cup ice cream

Equipment

  • Ice Cream Maker

Ingredients

  • cups creamy peanut butter
  • 3/4 cup granulated white sugar
  • cups whole milk
  • 2 cups heavy whipping cream
  • teaspoons vanilla extract
  • cups chopped chocolate peanut butter cups (8 to 10 regular size PB cups)

Instructions

MAKE THE BASE:

  • In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved- a full two minutes. You don't want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla and beat until well combined and smooth.

PROCESS THE ICE CREAM:

  • Turn on your ice cream machine, pour the base in the freezer bowl (make sure it has been in your freezer for 24 hours), and let mix until thickened, about 25 to 30 minutes. A couple of minutes before you're ready stop the mixing, add in the chopped peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it.

Notes

  • *This recipe is GLUTEN FREE adaptable. If you're preparing this recipe as Gluten Free, make sure you use Reeses snack size or miniatures (those are known to be GF), and use a brand of peanut butter that is recognized as GF.
  • *Here's an easy way to measure sticky peanut butter: Just spray the measuring cups with nonstick spray before you spoon the peanut butter into them. It'll slide right out!
  • *Make sure you freeze your ice cream processor's freezer bowl for a full 24 hours before processing your ice cream.

Nutrition

Serving: 1g | Calories: 359kcal | Carbohydrates: 23g | Protein: 8g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 49mg | Sodium: 163mg | Potassium: 237mg | Fiber: 2g | Sugar: 19g | Vitamin A: 541IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
More Recipes Featuring Peanut Butter Cups...
Lori Lange of Recipe Girl

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Comments

  • michelle wrote:

    Made it this weekend for my family and it was so yummy! All I can say is its a good thing I didn’t have this recipe when I was pregnant….reeses pb cup ice cream was my craving! Sent my hubby to the store for some while I was in labor.

  • lynn @ the actor’s diet wrote:

    DEAR LORD.

  • Tracy wrote:

    Looks delicious! 🙂

  • Jill Anderson wrote:

    That sounds sooo…. good! I love peanut butter cups. I think I’m gonna have to get me an ice cream maker.

  • Michelle @ Brown Eyed Baker wrote:

    This looks delicious Lori! I recently made a peanut butter cup ice cream but with a chocolate ice cream base, I really want to try this one!

  • Kelli H (Made in Sonoma) wrote:

    I’m making this right now — so excited!

  • Karly wrote:

    Uh oh. I’m seriously in trouble now.

  • stephanie wrote:

    I love that we both LOVE the Red Sox. And I love that the first line of your post is that were defeating that “other” team. We fans – we stick together!

    Ok – I admit I haven’t had a Resee’s since going GF and dairy free. But, that sweet and salty combination is such a winner. Love your recipe, Lori 🙂 And love that it’s so easy!

    • Lori Lange wrote:

      Yay, Red Sox fan! 🙂

  • RecipeGirl’s Mom wrote:

    OH MY GOSH.! This looks soooo good and you can make it for me gluten free. I’m putting in my request a couple weeks early!

  • Erin @ Dinners, Dishes and Desserts wrote:

    This looks absolutely amazing! I was thinking of making ice cream soon. I have some pistachios, so I was going to use them – but I am not sure if I can avoid this one!

  • Jennifer {Court St. Kitchen} wrote:

    I was just thinking of making some pb cup ice cream very soon with the little teeny-tiny mini Reese’s pb cups I have waiting to be used in the cupboard. I was going back and forth between chocolate or vanilla ice cream to put them in but I like this idea of peanut butter ice cream…what could be better than even more peanut butter?!? ; )

  • April wrote:

    I cannot think of a better thing to eat! Thank you!! I heart you!!

  • April wrote:

    I cannot think of a better thing to eat! Thank you!! I heart you!

  • Lauren @ Healthy Food For Living wrote:

    Yes – it was sweltering here in Boston for a few days! Luckily, it’s cooled off a bit, but I could eat this ice cream in any weather :).

  • maria wrote:

    I want a scoop right now!

  • Lisa wrote:

    thank you from a Red Sox fan from Galway Ireland:)

  • VeggieGirl wrote:

    Definitely hot out here on the east coast! So… I need that ice cream to cool me off 😉

  • Natalie wrote:

    Oh holy cow. That looks absolutely to die for. My favorite ice cream ever created is Ben & Jerry’s Peanut Butter Cup. I could die and go to heaven.

  • Barbara wrote:

    There must be something wrong with me….I’ve never liked peanut butter cups. Do you believe it?
    And I’ve never met an ice cream I didn’t like either….am still debating. Shall I try it or not?

    • Lori Lange wrote:

      Maybe stick another candy bar in there??

  • leslie wrote:

    I would have totally eaten the whole thing. You can come down here to Tampa an and drip sweat from the second you walk outside!!!!
    Oh and if you previously subscribed to my blog via an RSS feed. My feed address has changed. So if you have not been getting my current updates, you might want to re-subscribe.

    • Lori Lange wrote:

      Thanks, I did just that!