Peanut Butter Cup Ice Cream Recipe -
Peanut Butter Cup Ice Cream Recipe
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Peanut Butter Cup Ice Cream

Recipe by  

"Rich, creamy, peanut butter ice cream loaded with chocolate peanut butter cups!"

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Ingredients Edit and Save

Original recipe makes 1 quart Change Servings
  • PREP

    15 mins
  • COOK

    5 mins

    3 hrs 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 22, 2005

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
Jul 23, 2006

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.

Jul 03, 2007

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.

Jun 23, 2007

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.

Sep 18, 2007

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.

Jun 30, 2006

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?"

Jun 24, 2007

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!

Jun 10, 2006

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.


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  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 35.4 g
  • 11%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 22.9 g
  • 35%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 13.3 g
  • 27%
  • Sodium
  • 229 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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