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Peanut Butter Cup Ice Cream


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Rate this recipe 4.4/5 (20 Votes)
Peanut Butter Cup Ice Cream 1 Picture


  • 1 cup creamy peanut butter (not natural, I used Jif)
  • 2/3 cup sugar
  • 1 cup whole milk
  • 2 cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 cup coarsely chopped chocolate peanut butter cup candies (about 15)
  • 1/4 cup butterscotch caramal topping


Adapted from


Step 1

1. In a medium mixing bowl combine the peanut butter and sugar and mix with hand mixer set to low until smooth. Add milk and mix on low until sugar dissolves, about 1 to 2 minutes. Stir in heavy cream and vanilla, cover and refrigerate for 1 to 2 hours or overnight.

2. Freeze milk mixture according to mixer directions (my mixer calls for 15 to 20 minutes to thicken.) Add chopped candy  and butterscotch caramel topping and mix for 1 to 2 minutes or stir in by hand. The ice cream will be soft and creamy. Transfer to an airtight container and freeze for 2 hours for a firmer consistency. Allow to thaw 15 minutes before savoring every luscious bite.

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