Recipe by LoveTo Bake
"Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!"
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sweetened condensed milk
miniature peanut butter cups, chopped
This turned out great! I was a little worried at first because I used 2% milk and the milk/sugar/egg mix never got really thick, but it turned out fine.
If you like to eat peanut butter out of the jar this is the ice cream for you. But for me it was a bit too much. I will make it again but next time I'll use a little less peanut butter.
My quest for an excellent Peanut Butter Ice Cream ends here. This base is fantastic and the Peanut Butter cups are a nice addition. I substituted skim milk for whole. I replaced the condensed milk and half-half with 1 1/4 c heavy cream and 3/4 c sugar. The first batch is almost gone! Yummy.
This ice cream is superb - thanks Maria for the recipe. My husband is a huge peanut butter cup fan and this recipe did not disappoint. I used 2 per cent milk in place of the whole milk, and whole milk in place of the half-and half. I used light condensed milk, 1 tsp of vanilla and 1/3 cup of peanut butter (as some indicated it was too peanut buttery). I couldn't find miniature peanut butter cups, so used 6 regular sized cups, chopped. To deal with the thickening issue other reviewers identified, I beat the eggs and sugar on high speed (I have a Kitchen Aid electric mixer - so things usually need less time than indicated) for 4 minutes. The cooking time to make the custard is then the 5 minutes, as it's already thick to begin with - and because the recipe makes a custard, the lower fat milks still yield a creamy texture. I'll definitely make again and add some skim milk next time just to see the results.
we changed the settings to 14 servings for a family event. I also used recees peices instead of cups. It was really sweet. Almost too sweet. And a very rich peanut butter flavor.
My husband is a peanut butter freak everything has to be peanut butter. I messed up by trying this recipe. Every other week the question is "honey, when are you making the peanut butter ice cream again?"
Oh Man! This is some seriously good ice cream. Perfect amount for a two pint maker, too. I froze the p-nut butter cups after chopping them and before I folded them into the ice cream.
Super creamy! Yum!
It was very good but I think next time I will cut back on the peanut butter and condensed milk as I thought it was a little to sweet and the peanut butter was a little to over powering. I added some extra milk. I will continue to make as it was good but for our taste needed some adjustments.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter Cup Ice Cream
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 206
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