Peanut Butter Cup Ice Cream

When talking about things that compliment each other, many people say …It goes together like peanut butter and jelly. 
Well, I say…It goes together like peanut butter and chocolate. 

What a grand combination and when done right, you most likely will get a tummy ache because you don’t want to stop eating it.   This ice cream is no exception to this rule.  I find that I am very much appreciating the ice cream maker that the household bought this year.  It is very low maintenance, very little prep work and takes very little effort…with the exception of the patience that you MUST have to wait for the mixture to cool for 1 – 2 hours before putting in the machine.


Peanut Butter Cup Ice Cream


  • 1 Cup peanut butter (not crunchy)
  • 2/3 Cup granulated Sugar
  • 1 Cup whole milk
  • 2 Cups heavy cream
  • 1 tsp pure vanilla extract
  • 1 Cup chopped peanut butter cup candies (approx 15 mini cups)


  • Combine the peanut butter and sugar on low speed with a hand mixer or stand mixer until the mixture is smooth.  Continue mixing at low speed while adding the milk.  Mix for 1 -2 minutes until the sugar is dissolved.
  • With a spoon, stir in the heavy cream and vanilla.  Cover and refrigerate for 1-2 hours.
  • Either prepare the ice cream in the ice cream maker per instruction or the freezer method (as stated in the Strawberry Ice Cream Recipe).  About 5 minutes before ice cream is done, add the chopped peanut butter cups.
  • Ice cream will be really creamy like an extreme soft serve at first.  If you prefer harder ice cream, place finished ice cream in freezer for about an hour before serving.
Happy Cooking!

**Recipe provided from Cuisinart Ice Cream Maker Machine’s Recipe Book

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