Easy Peanut Butter Cup Ice Cream recipe. Chunks of peanut butter cups packed into peanut butter ice cream, this is a peanut butter lovers dream.

Ever since my husband got me a Cuisinart ice cream maker a couple of months ago for my 30th birthday, I haven’t been able to stop making ice cream. I can’t get over the ability to make ice cream in my own kitchen. And this Peanut Butter Cup Ice Cream is one that I have been making over and over.

The best part about this ice cream is, because it is made with peanut butter, my husband doesn’t want anything to do with it. The first time I made it, I fully expected him to devour it. But I am kind of glad he didn’t, because I can’t get enough,

It’s weird. He really likes peanut butter cups. But when something is peanut flavored? He will avoid it at all costs.

So THAT just means, more for me!

This easy ice cream recipe is also eggless, so you don’t need to worry about eating raw egg yolks in your ice cream.

So try this ice cream! I’m sure your whole family will love it. And if they, like my husband, don’t like peanut butter? That just means more for you!

Peanut Butter Cup Ice Cream Ingredients

This is the best ice cream because it uses minimal ingredients! All you need is:

creamy peanut butter
white sugar
high quality milk
heavy cream
vanilla extract
chopped peanut butter cups

Equipment

ice cream machine (make sure you freeze the freezer bowl at least one day before)
stand mixer (or large bowl with an electric mixer)
loaf pan, or airtight container

Tips

Make it lower in fat. If you want a lower fat ice cream, I would use a nonfat milk. Skim milk works great in place of whole milk, and I would still make sure that it is high-quality milk. I would not swap out the heavy cream, because you still want it to have the consistency of ice cream.

Storage: Store this ice cream in an airtight container in the freezer for up to 2 months.

Variations

Add a peanut butter swirl. For.a show-stopping ice cream, mix in some melted peanut butter or peanut butter sauce into the ice cream after you poured it into your airtight container. I find it easier to do it in 2 batches, so that you can really get the peanut butter swirl in every single bite.

Switch out the mini peanut butter cups. You can use any of your favorite mix-ins instead of the peanut butter cups. For an extra crunch, I love adding roasted peanuts or tree nuts to the ice cream. Adding some unsweetened chocolate or some chocolate liquor would make this a chocolate lovers dream ice cream.

More Homemade Ice Cream Recipes

Like this Peanut Butter Cup Ice Cream? Then you will love delicious ice cream recipes:

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Peanut Butter Cup Ice Cream

Easy Peanut Butter Cup Ice Cream recipe. Chunks of peanut butter cups packed into peanut butter ice cream, this is a peanut butter lovers dream.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: No Bake, Vegetarian

Prep Time: 10

Total Time: 10

Servings: people

Calories: 468kcal

Ingredients

1 1/4 cup creamy peanut butter
3/4 cup granulated sugar
1/4 cup whole milk
3 cups heavy whipping cream
1 1/2 tsp clear vanilla extract
1 1/2 cups peanut butter cups, chopped

Instructions

In the bowl of a stand mixer, beat together the peanut butter and sugar until smooth. Mix in the milk, heavy whipping cream and vanilla until the sugar is dissolved.
Pour the mixture unto your ice cream maker and process according to manufacturer's instructions. About 5 minutes before the ice cream is done, add in the peanut butter cups. When the ice cream is done, pour into an airtight container. Freeze for at least 2 hours.

Notes

Total time doesn't include time in freezer.

Nutrition