Home » Peanut Butter Ice Cream

Peanut Butter Ice Cream

I love peanut butter. And, I happen to love ice cream. So, this Peanut Butter Ice Cream is definitely one of my favorite ¬†sweets! It’s smooth, creamy, and full of peanut flavor. It basically tastes like you took the inside of a Reese’s Peanut Butter Cup and transformed it into ice cream. Yum!

Peanut Butter Cup Ice Cream


My friend and I were inspired to make this ice cream delight for her birthday. She also is an ice cream lover and a big peanut butter fan. She mentioned that her favorite flavor of ice cream was Reese’s Peanut Butter, and so we decided to recreate it at home. I personally have never had the store bought version, but I don’t know how it could taste any better than this!

Peanut Butter Cup Ice Cream


The Peanut Butter Ice Cream base can be turned¬†into many different unique flavor combinations. Peanut butter and jelly, peanut butter pretzel, peanut butter and caramel….the options are endless! We made the classic peanut butter base and added some chocolate chips. Of course, the sundae wasn’t complete without some Reese’s Pieces and whipped cream on top.

Peanut Butter Cup Ice Cream



Enjoy! :)



Peanut Butter Ice Cream

Yields One Quart


2 eggs

3/4 cup of granulated sugar

2 cups of heavy whipping cream

1 cup of whole milk

2 tsp of vanilla

2/3 cup of creamy peanut butter

1/2 cup of peanuts

1/2 cup of chocolate chips


  1. Whisk together the two eggs until frothy and pale in color.
  2. Add the sugar 1/4 cup at a time. Whisk thoroughly after each addition.
  3. Mix in the cream, milk, and vanilla. Stir well.
  4. Remove half of the cream mixture to a separate bowl. Stir in the peanut butter. Then, return this mixture to the original cream mixture and still all together.
  5. Refrigerate mixture for 15 minutes to ensure all the ingredients are cold.
  6. Turn on machine and pour mixture into the base of the Cuisinart Ice Cream Maker.
  7. Cover the top of the machine with a piece of aluminum foil (shiny side down) and place the bag of ice cubs on top of the foil. (This helps the ice cream stiffen)
  8. Churn for about 20-25 minutes and then pour in the peanuts and chocolate chips. Churn for another 3-5 minutes.

Store ice cream in the freezer. For the best results, allow the ice cream to freeze for at least 6-8 hours before eating. You can eat it sooner, but the longer it sits the harder it will become.





Leave a Reply

Your email address will not be published. Required fields are marked *