Chocolate Peanut Butter Cup Ice Cream Recipe

Name: Chocolate Peanut Butter Cup Ice Cream Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 3/4 cups half and half; 1 cup no-stir peanut butter; 3/4 cup sugar; 1/2 teaspoon Kosher salt; 1/2 teaspoon vanilla extract; 1 cup chopped peanut butter cups, chilled in freezer; 1/4 cup light (clear) corn syrup; 1/4 cup sugar; 2 tablespoons water; 1 tablespoon canola or vegetable oil; 3 ounces unsweetened chocolate; 2 tablespoons Dutch process cocoa powder; 1/4 teaspoon Kosher salt

Servings: persons

2 3/4 cups half and half
1 cup no-stir peanut butter
3/4 cup sugar
1/2 teaspoon Kosher salt
1/2 teaspoon vanilla extract
1 cup chopped peanut butter cups, chilled in freezer
1/4 cup light (clear) corn syrup
1/4 cup sugar
2 tablespoons water
1 tablespoon canola or vegetable oil
3 ounces unsweetened chocolate
2 tablespoons Dutch process cocoa powder
1/4 teaspoon Kosher salt

1
Combine half and half, peanut butter, sugar, salt, and vanilla in blender. Blend until smooth, then transfer to an airtight container and chill for 3 hours or until very cold.
2
Churn base in ice cream maker according to manufacturer's instructions. Transfer to an airtight container, stir in frozen peanut butter cups, and chill in freezer.
3
Combine corn syrup, sugar, water, oil, chocolate, cocoa powder, and salt in a heavy-bottomed saucepan. Cook mixture on very low heat until chocolate is melted, sugar is fully dissolved, and all ingredients are fully incorporated. Cool chocolate sauce until just warm enough to pour freely from a spoon.
4
Retrieve peanut butter ice cream from freezer. Working very quickly, fold chocolate sauce into ice cream with a large spoon or rubber spatula. Fold-don't stir-ice cream just until swirl is distributed. Immediately return to coldest part of freezer and chill until firm, at least 3 hours.

1295

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 3/4 cups half and half, 1 cup no-stir peanut butter, 3/4 cup sugar, 1/2 teaspoon Kosher salt, and more.

Yes, Chocolate Peanut Butter Cup Ice Cream Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!