This Peanut Butter Cup Ice Cream is for peanut butter lovers only! The ice cream is deliciously rich and creamy, with a strong peanut butter flavor. It’s stuffed with peanut butter cups and ribbons of chocolate and peanut butter sauces.
If you’ve ever walked into a frozen yogurt place, taken one look at the lever for peanut butter yogurt, wrinkled your nose, and thought, “WHO is the one person on the planet who is buying that peanut butter yogurt?” well…it’s me. Hi. Howdy. Sorry ‘bout it.
My friends are always making fun of my intense love for peanut butter frozen yogurt, but I am not ashamed. I reject their bullying. Peanut butter yogurt is delicious, and I’m not talking about that pitiful pretender, chocolate peanut butter yogurt, with its watered-down chocolate flavor. I mean the pure stuff, with a strong, bold peanut butter taste. Topped with crushed Oreos and chopped peanut butter cups, it’s my idea of heaven in a froyo cup.
I’m not sure why it’s taken me so long to make my own peanut butter ice cream, but I finally got around to it this past week, and hoooo boy. This is a dangerous recipe for a peanutphile to have. The peanut butter ice cream is rich and creamy, and packed with miniature peanut butter cups. I also added thick swirls of peanut butter sauce and fudge sauce in the ice cream, so every bite is a mix of different textures and flavors.
A week or two ago I boldly proclaimed that I like—nay, require—egg yolks in my ice cream, and that only custard-based creams will do for this princess. Well, I’m a lying liar who lies, because I tried peanut butter ice cream with a custard base, and it was way too much. Too thick, too creamy, too gloopy in the mouth. The extra fat from the yolks, combined with all of the fat in the peanut butter, actually masked the taste of the peanuts and gave it this really rich texture that kind of coated the mouth. Have you seen videos of dogs eating peanut butter, where they smack their lips together over and over? That was me, eating my first trial batch of ice cream. I mean, it wasn’t bad (sugar+cream+peanut butter won’t ever be bad) but it wasn’t my dream ice cream, either.
So I took back everything I said about custards and yolks, and made a simple ice cream base with milk, cream, sugar, and peanut butter. All you have to do is heat it all together in a pan, whisking occasionally, until everything melts smoothly. No tempering yolks, no thermometer required. This method makes an ice cream that is still rich and creamy, but that has a strong, clean peanut butter flavor.
This is cream is perfect on its own, but I won’t object if you want to top it with a little more fudge sauce and some chopped-up peanut butter cups, either. And I’ve heard rumors that it’s great on top of brownies and chocolate cake, too.
Now true confession time: what’s your frozen yogurt/ice cream guilty pleasure?
I’ve included directions for making the ice cream just as I did, with peanut butter cups, fudge sauce, and peanut butter sauce. However, it’s also delicious as a plain peanut butter ice cream, so feel free to adjust or omit the mix-ins to suit your taste. You can use store-bought fudge sauce, or follow my recipe here, and my recipe for peanut butter sauce can be found below. Enjoy!
🥜 More Peanut Recipes You’ll Love
- Snickers Cupcakes
- Chocolate Peanut Butter Milkshakes
- Peanut Butter and Jelly Sandwich Cake
- Mega Stuffed Peanut Butter Cups
- Peanut Butter Pie
- Chocolate Peanut Butter Cheesecake
- Peanut Butter Cup Fudge
- Peanut Butter Easter Eggs
Peanut Butter Cup Banana Cake
Peanut Butter Cup Brownies
Peanut Butter Cup Ice Cream
Ingredients
- 16 oz heavy cream, (2 cups)
- 8 oz milk, (1 cup)
- 9.5 oz creamy peanut butter, (1 cup)
- 3.75 oz brown sugar, (1/2 cup), lightly packed
- 3.5 oz granulated sugar, (1/2 cup)
- 1 tsp vanilla extract
- 6 oz mini peanut butter cups, (1 cup)
- 1/3 cup fudge sauce, optional
- 1/3 cup peanut butter sauce, optional
Instructions
- Combine the cream, milk, peanut butter and both sugars in a medium saucepan. Place the pan over medium heat and warm the mixture, whisking frequently, until the sugars dissolve and the peanut butter melts into the cream. It doesn’t need to come to a boil—as soon as the mixture is smooth and homogenous, you can remove it from the heat. Whisk in the vanilla extract.
- Pour it into a bowl or plastic container, and place it in the refrigerator until chilled. If you want to speed this process up, place the bowl over an ice bath and whisk it as it cools down.
- Once the peanut butter mixture is chilled, pour it into your ice cream maker and churn according to manufacturer’s directions, until it is the consistency of soft-serve ice cream. Stir in the miniature peanut butter cups by hand.
- If you want to add a fudge and/or peanut butter swirl, spread about a third of the peanut butter ice cream in the bottom of a 9×5-inch loaf pan. Drizzle the peanut butter sauce over the ice cream, then top it with half the remaining ice cream. Drizzle the fudge sauce over this, and finish by covering it with the rest of the ice cream. (If you’re omitting the swirls, simply spread all of the ice cream into the loaf pan.) Press a layer of cling wrap on top, and freeze the pan until the ice cream is firm, about 2 hours.
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Nutrition
Peanut Butter Sauce
Ingredients
- 6 fl oz heavy cream
- 3.5 oz peanut butter chips, (1/2 cup)
- 3.25 oz peanut butter, (1/3 cup), not “natural” variety
- 1.5 fl oz light corn syrup, (3 tbsp)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Combine all ingredients together in a medium saucepan over medium heat.
- Heat, whisking frequently, until the peanut butter chips melt and all of the ingredients come together in a smooth sauce. It will be very thin at first.
- As the sauce cools to room temperature, it will thicken up. If it gets too thick, simply return it to the heat and whisk until it loosens up. To store, pour it into a bowl or airtight container and press a layer of plastic wrap on top. Keep the peanut butter sauce in the refrigerator.
- To reheat after chilling, gently microwave it in 20-second increments until warm and flowing. If it has separated, continue to whisk until it comes back together.
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
This looks so good, and I’ve been in an ice cream mood, so can’t wait to try !
Thanks! Every mood is an ice cream mood around here, if you know what I mean. 🙂
Oh my WORD. I am another who loves PB yogurt…who are these crazies who make fun of you? This ice cream looks phenomenal, now I just need to locate my ice cream maker in our storage unit…
Thank you!! It’s awesome, right? I don’t know where my friends get off mocking peanut butter yogurt, but I’m so glad to know I’m not the only one. 🙂
I absolutely eat peanut butter yogurt! My fave flavor at our local yogurt place is salted caramel corn. I’m not a fan of making custard-based ice cream, so I’m glad to see a non-eggy recipe!
Ummm, salted caramel corn sounds amazing! How do I get a piece of this action? And I know, custard-based ice creams are annoying and are too rich for some people, so I’m glad to be offering some other options.
WHO DOESN’T LIKE PEANUT BUTTER FROYO?!?! Nobody. That is the correct answer, here. My personal fave is whatever flavor I’m craving that day piled high with Fruity Pebbles, Cap’n Crunch and mini-chocolate chips. Never fruit. Never.
This ice cream is perfection!! Frozen peanut butter cups are a delicacy in some countries. Fact.
Haha, obviously my friends are the ones in the wrong here! And you’re a cereal girl! I don’t usually try them but I might have to try that combo…to the froyo shop!
SAME girl. I’m all on the peanut butter froyo train.
I’ve been known to make some preeetttty crazy concoctions with the stuff. Sometimes I even bring my own toppings. No shame!
So glad I stumbled upon your blog. Everything is so crazy delicious and beautiful and my stomach is already growling. AND we’re peanut butter twins! A match made in heaven.
Ha! I need to hear more about bringing your own toppings! I have no idea why that’s never occurred to me before, but I feel like that is something I would totally do. You are obviously a genius.
And thanks for the sweet words! I love your blog as well, we are obviously dessert blogging BFFs.
TRIVIA: The froyo craze hasn’t really taken off here in the land of Oz. But you can bet if it had, I would be all over the PB stuff. But only after I had eaten literally all of this PB ice cream because sorry yoghurt, but ice cream kicks your ass.
Okay, let me get this straight. You don’t have frozen yogurt, AND you don’t really have sweet pies? You guys are just coasting on your adorable koalas and accents at this point! But don’t get me wrong, I’ll still come visit!
Peanut butter cup ice cream is definitely amazing! This looks creamy and irresistible.
Thanks Erin! I am loving all of your ice cream recipes this week too!
Could you make the ice cream mixture the night before and let it stay in the refrigerator until the next day? And then make it? Just trying to save time the day of the party!
Yes, definitely! Might want to give it a good whisk before pouring it into the ice cream maker if it’s sat overnight, but there’s no issue making the custard in advance. 🙂
Um, so. Can we still be friends? Because I haven’t made ice cream with yolks in–seriously–years. I’m a Jeni’s convert through and through, and I agree that yolks+PB sounds like wayyyy too much.
I love how you cut no corners and have peanut butter cups AND fudge AND peanut butter swirl in there. That is quality work, friend.
Lastly, to answer your question, me at the froyo place = digging into whatever is new and weird or both. As for toppings though, I always, always go for some sort of fruit. Maybe brownie chunks if I’m feeling saucy (which is almost always).
First of all, I can never quit you, so of course we’re still friends. Secondly, that was totally a set-up, because here is where I admit that I tried a Jeni’s recipe and didn’t like it that much! You’re not breaking up with me, right? It was just so cream cheesy! Maybe because it was a vanilla ice cream, and I needed another flavor over it so I didn’t taste the cream cheese as much. I don’t know. It was more of a cheesecake flavor than a pure vanilla flavor, and I just wasn’t that into it. *ducks as entire food blogging community throws tomatoes*
I’m a brownie chunk girl too. And mochi! I love those squishy little balls. (That’s what she…oh, never mind.)
Ohhh my favorite froyo flavor has to be strawberry cheesecake, heavy on the crumbs PLEASE! But that must be because I’ve never seen this PB froyo/ice-cream whatever this glorious godness is before….. JUST WOW. It looks absolutely perfect and I want it in my mouth pronto. Mmmm please.
Mmm, strawberry cheesecake sounds legit too! Thanks Consuelo!
WOW! This ice cream looks incredible! I love how it has all those chocolatey peanut butter chunks. Oh boy!
Thanks Jessica! The pb cups are totally my favorite part. 🙂