Peanut Butter Cup Ice Cream

Peanut Butter Cup Ice Cream

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"Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!"
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3 h 20 m servings 387 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 22.9 g
  • 35%
  • Carbs:
  • 35.4g
  • 11%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 229 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
  2. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, half-and-half and vanilla. Cover and refrigerate until chilled.
  3. Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. Fold in peanut butter cups when mixture is still soft, then transfer to a container, and freeze until solid.


  1. 111 Ratings

Most helpful positive review

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.

Most helpful critical review

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.

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.

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...

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 whol...

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 cr...

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 ...

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...

I made this with my husband and we loved it!!! I was worried because it took ~15mins of slow cooking to thicken the mix sine I used 2% milk instead of whole milk and cream instead of half and h...

So delicious! This was my first time ever making ice cream and this was perfect. My husband and his brother both said it was the best ice cream they have ever had- and they are serious ice cre...

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