Peanut Butter Cup Ice Cream – a delicious recipe with peanut butter, sugar, milk, heavy cream, vanilla, chocolate peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth.
2
Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes.
3
Stir in the heavy cream (or half and half) and vanilla.
4
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes.
5
Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely.
6
The ice cream will have a soft, creamy texture.
7
If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.
8
Remove from freezer about 5 to 10 minutes before serving.
1357
kcal
Calories
109
g
Fat
71
g
Carbs
37
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 6 ingredients. The key ingredients include: 1 ⅛ cups good quality peanut butter (not natural), ¾ cup granulated sugar, 1 ¼ cups whole milk, 2 cups heavy cream (I use fat free half and half), and more.
Yes, 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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