Peanut Butter Cup Ice Cream

Yield: 10 2-scoop servings


  • 1 cup peanut butter
  • 2/3 cup granulated sugar
  • 1 cup milk
  • 2 cups heavy whipping cream
  • 1 tsp vanilla extract
  • 15 miniature peanut butter cup candies, cut into quarters
  • Chocolate fudge sauce
  • Extra miniature peanut butter cup candies


  1. In a mixing bowl, combine the peanut butter and sugar until smooth.  Add the milk and stir until smooth and the sugar is dissolved.  Add the heavy whipping cream and vanilla, and stir until completely mixed.
  2. Cover and refrigerate over night (or at least for 3 hours).
  3. When fully cooled, follow instructions on your ice cream maker to churn into ice cream.
  4. When the ice cream is almost fully churned, add gradually add the chopped peanut butter cup candies.  Let it continue running until mixed thoroughly.
  5. Transfer to an airtight container and freeze until solid, about 4 hours.
  6. Serve with fudge sauce and extra candies.