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On a hot July day, there is nothing better than a scoop of homemade peanut butter cup ice cream.
In fairness, I haven’t always been the world’s biggest fan of peanut butter. As a child, I was allergic to peanuts and peanut products, so I never really developed a love for PB&J sandwiches, or peanut butter and apples, or eating a heaping spoonful of the stuff straight from the jar.
But was an adult, and with my peanut allergy long gone, the one exception for me is peanut butter and chocolate!
This simple homemade peanut butter cup ice cream recipe makes a smooth and creamy peanut butter ice cream, filled with chopped peanut butter cups and miniature chocolate chips. A classic summertime treat!
Peanut Butter Cup Ice Cream Tips
Be sure to use a sweetened commercial peanut butter for this recipe. These include brands like Jif, Skippy, or Peter Pan. I used Smooth Operator by Peanut Butter & Co. A sweetened peanut butter produces a smoother, creamier finished product than a “natural” peanut butter which contains just peanuts and oil, and will lead to ice cream with a gritty mouthfeel.
The finished ice cream batch will fill the better part of a 42-ounce Glad storage container. It should serve 3-5 people depending on portion size.
More ice cream recipes you might enjoy:
Maple Ice Cream
Chocolate-Covered-Strawberry Ice Cream
Mango Ice Cream
S’mores Ice Cream
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
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Homemade Peanut Butter Cup Ice Cream
- Total Time: 20 minutes (+ chilling/freezing time)
- Yield: 3-5 servings 1x
Description
A creamy peanut butter ice cream, with chunky peanut butter cups and miniature chocolate chips!
Ingredients
1 cup heavy cream
2 cups whole milk
3/4 cups granulated sugar
1/3 cup creamy peanut butter (sweetened, not “natural” peanut butter)
4 Reese’s Peanut Butter Cups, coarsely chopped
1/4 cup miniature chocolate chips
1 tsp vanilla extract
Pinch salt
Capful rum or vodka (optional, to prevent freezing)
Instructions
In a mixing bowl, combine cream, milk, and sugar. Whisk until sugar has dissolved.
Stir in vanilla extract, vodka (if using) and salt.
Add peanut butter and use a whisk or hand mixer to combine. Finished mixture should be smooth and creamy, with no large chunks of peanut butter remaining.
Chill mixture in the refrigerator for at least two hours, or overnight.
Pour chilled ice cream mixture into frozen ice cream maker freezer bowl. (Refer to manufacturer’s instructions for freezing time, but I find my Cuisinart works best when the bowl has been frozen for at least 24 hours.)
Churn until thickened, about 15 minutes.
With ice cream maker still churning, add chopped peanut butter cups and miniature chocolate chips, allowing mixture to churn for a few minutes between each addition.
Scoop ice cream mixture into a freezer-safe container and freeze for an additional 2-4 hours prior to serving, or until ice cream reached desired consistency.
Notes
Be sure to use a sweetened commercial peanut butter (ie: Jif, Skippy, Peter Pan–I used Smooth Operator by Peanut Butter & Co.) for this recipe. A sweetened peanut butter produces a smoother, creamier finished product than a “natural” peanut butter which contains just peanuts and oil.
Ice cream will fill the better part of a 42-ounce Glad storage container, and should serve 3-5 people depending on portion size.
These pint containers are perfect for storing or gifting homemade ice cream!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Dessert
