Peanut Butter Cup Ice Cream – a delicious recipe with sugar, eggs, milk, peanut butter, condensed milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a medium bowl beat sugar and eggs with an electric mixer until thick; about 3 minutes.
2
Sit aside.
3
Pour milk into a small saucepan and bring to a simmer over low heat stirring occasionally.
4
Remove from heat and gradually drizzle hot milk into egg mixture while whisking vigurously, so as not to cook the eggs!
5
Pour the whole mixture back into the saucepan.
6
Cook over low heat, stirring constantly, until thick enough to coat the back of a spoon.
7
Do not boil!
8
Remove from heat and whisk in peanut butter.
9
Allow to cool slightly, then whisk in condensed milk, half and half and vanilla.
10
Cover and refrigerate until chilled.
11
Pour mixture into ice cream maker and freeze according to your ice cream makers directions.
12
Fold in peanut butter cups halfway through the churning process.
2257
kcal
Calories
183
g
Fat
88
g
Carbs
99
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: ¼ cup sugar, 3 eggs, 1 cup whole milk, ¾ cup peanut butter, 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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