Nutella Peanut Butter Cup Ice Cream – a delicious recipe with Nutella, Brown Sugar, Sugar, Milk, Whipping Cream, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, mix the Nutella and sugars until well blended with a hand mixer. Add in the milk and beat on low until most of the sugar has dissolved. Stir in the cream and vanilla. Cover with Saran wrap and place in refrigerator for at least 2 hours.
2
Turn on ice cream maker and pour in the mixture. Let the mixture churn for about 15 minutes, and then in the last 5 minutes, sprinkle in the toffee and peanut butter cups.
3
When ice cream is done, place in air tight freezer containers and place in freezer for about 2 hours to harden up.
4
Makes about 1 1/2 quarts or 3 pints ice cream.
5
Recipe adapted from Cuisinart Ice Cream Maker Recipe book for Peanut Butter Ice Cream.
2056
kcal
Calories
170
g
Fat
91
g
Carbs
67
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup Nutella, 1/3 cups Brown Sugar, 1/3 cups Sugar, 1 cup Whole Milk, and more.
Yes, Nutella Peanut Butter Cup Ice Cream 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.
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