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

Recipe Summary

prep:
15 mins
cook:
5 mins
additional:
3 hrs
total:
3 hrs 20 mins
Servings:
8
Yield:
1 quart
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

387 calories; protein 13.3g; carbohydrates 35.4g; fat 22.9g; cholesterol 88.9mg; sodium 228.9mg. Full Nutrition
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Reviews (98)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/03/2007
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. Read More
(40)

Most helpful critical review

Rating: 3 stars
10/21/2014
Too sweet. I ended up putting it back into the ice cream machine and adding an extra cup of whole milk to thin out some of the condensed. 5 stars after adding the milk. Between my husband son and I the entire thing was gone in 3 days. I think this will be one of our favorites and will be definitely making this again. Read More
(1)
118 Ratings
  • 5 star values: 81
  • 4 star values: 23
  • 3 star values: 13
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/03/2007
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. Read More
(40)
Rating: 5 stars
07/22/2005
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. Read More
(35)
Rating: 5 stars
06/23/2007
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. Read More
(21)
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Rating: 5 stars
06/30/2006
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?" Read More
(10)
Rating: 4 stars
09/18/2007
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. Read More
(10)
Rating: 5 stars
06/24/2007
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! Read More
(9)
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Rating: 5 stars
06/10/2006
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. Read More
(8)
Rating: 5 stars
09/21/2005
I made this with my husband and we loved it!!! I was worried because it took 15mins of slow cooking to thicken the mix sine I used 2% milk instead of whole milk and cream instead of half and half and chocolate chips instead of PB cups (since that's what we had in the house) but it still came out so creamy and peanut buttery!! We plan on making this treat again!!! Read More
(8)
Rating: 5 stars
01/02/2008
So delicious! This was my first time ever making ice cream and this was perfect. My husband and his brother both said it was the best ice cream they have ever had- and they are serious ice cream lovers as well as very honest food critics! I think I added a little less PB maybe a 1/2 cup and it was still peanut buttery without being too much. I will most definitely be making this again... and again. Thanks for the great recipe! Read More
(8)
Rating: 3 stars
10/21/2014
Too sweet. I ended up putting it back into the ice cream machine and adding an extra cup of whole milk to thin out some of the condensed. 5 stars after adding the milk. Between my husband son and I the entire thing was gone in 3 days. I think this will be one of our favorites and will be definitely making this again. Read More
(1)
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