Creamy Peanut Butter Cup Ice Cream

Name: Creamy Peanut Butter Cup Ice Cream
Prep time: 25 min
Cook time: 10 min
Total time: 9 h 20 min
Yield: About 1 1/2 quarts, or 8 servings
Cuisine: International
Ingredients: 2 cups heavy cream, cold; 1 cup whole milk, cold; 2/3 cup granulated sugar; 1/4 cup packed light brown sugar; 1/4 teaspoon fine sea salt; 5 large egg yolks; 3/4 cup creamy peanut butter, preferably no-stir shelf-stable style for the smoothest texture; 2 teaspoons vanilla extract; 1 1/2 cups chopped chocolate peanut butter cups, about 12 standard cups or 24 mini cups, frozen for 20 to 30 minutes before adding; 2 tablespoons chopped chocolate peanut butter cups; 1/8 teaspoon flaky sea salt, used sparingly

Imperial July 2, 2026July 2, 2026

Quick Recipe Version (TL;DR)

Yield: About 1 1/2 quarts, or 8 servings
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 9 hours 20 minutes, including chilling, churning, and freezing

Quick Ingredients

2 cups heavy cream
1 cup whole milk
2/3 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon fine sea salt
5 large egg yolks
3/4 cup creamy peanut butter
2 teaspoons vanilla extract
1 1/2 cups chopped chocolate peanut butter cups, frozen until firm
Optional for serving: chopped peanut butter cups and a small pinch of flaky sea salt

Do This

1. Freeze your ice cream maker bowl for at least 24 hours if your machine requires it, and freeze chopped peanut butter cups for 20 to 30 minutes.
2. Heat cream, milk, sugars, and salt in a saucepan to 165°F, stirring until the sugars dissolve.
3. Whisk egg yolks in a bowl, then slowly whisk in 1 cup of the hot dairy mixture to temper them.
4. Return everything to the saucepan and cook, stirring constantly, until the custard reaches 175°F to 180°F.
5. Strain the custard, whisk in peanut butter and vanilla until smooth, then chill to 40°F for at least 4 hours.
6. Churn for 20 to 25 minutes, adding frozen peanut butter cup chunks during the last 2 minutes.
7. Pack into a chilled container, cover tightly, and freeze at 0°F for 4 hours before scooping.

Why You’ll Love This Recipe

Big peanut butter flavor: Creamy peanut butter is blended directly into the custard base, so every spoonful tastes rich and nutty.
Loaded with candy chunks: Frozen chocolate peanut butter cups stay distinct and generous throughout the ice cream.
Sweet, salty, and creamy: Brown sugar, fine sea salt, and peanut butter create a balanced dessert that never tastes flat.
Make-ahead friendly: This ice cream keeps beautifully in the freezer, making it perfect for parties, birthdays, or late-night dessert bowls.

Grocery List

Produce: None needed for the base; optional fresh flowers are lovely for serving or styling.
Dairy: Heavy cream, whole milk, large eggs.
Pantry: Granulated sugar, light brown sugar, fine sea salt, creamy peanut butter, vanilla extract, chocolate peanut butter cups, optional flaky sea salt.

Full Ingredients

Peanut Butter Custard Base

2 cups heavy cream, cold
1 cup whole milk, cold
2/3 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon fine sea salt
5 large egg yolks
3/4 cup creamy peanut butter, preferably no-stir shelf-stable style for the smoothest texture
2 teaspoons vanilla extract

Mix-Ins

1 1/2 cups chopped chocolate peanut butter cups, about 12 standard cups or 24 mini cups, frozen for 20 to 30 minutes before adding

Optional Serving Garnishes

2 tablespoons chopped chocolate peanut butter cups
1/8 teaspoon flaky sea salt, used sparingly

Creamy Peanut Butter Cup Ice Cream – Closeup

Step-by-Step Instructions

Step 1: Prepare the ice cream maker and mix-ins

If your ice cream maker uses a freezer bowl, freeze the bowl for at least 24 hours before you plan to churn. It should be completely solid with no liquid sloshing inside. Place a freezer-safe storage container, such as a metal loaf pan or lidded ice cream container, in the freezer to chill while you make the base.

Chop the chocolate peanut butter cups into bite-size pieces, aiming for a mix of small bits and generous chunks. Spread them on a plate or small tray and freeze for 20 to 30 minutes. Keeping the candy cold helps it stay chunky instead of smearing into the ice cream while it churns.

Step 2: Warm the cream, milk, sugars, and salt

In a medium heavy-bottomed saucepan, combine 2 cups heavy cream, 1 cup whole milk, 2/3 cup granulated sugar, 1/4 cup packed light brown sugar, and 1/4 teaspoon fine sea salt. Set the pan over medium heat and stir often with a silicone spatula or wooden spoon.

Heat the mixture until the sugars fully dissolve and the dairy is steaming, about 5 to 6 minutes. For the most reliable texture, use an instant-read thermometer and heat the mixture to 165°F. Do not let it boil.

Step 3: Temper the egg yolks

Place 5 large egg yolks in a medium heatproof bowl and whisk until smooth. While whisking constantly, slowly drizzle about 1 cup of the hot cream mixture into the yolks. Add the hot liquid gradually so the yolks warm up gently instead of scrambling.

Once the yolk mixture is warm and loosened, slowly pour it back into the saucepan with the remaining hot cream mixture, whisking or stirring as you pour.

Step 4: Cook the custard until silky and thickened

Set the saucepan over medium-low heat. Cook the custard for 4 to 6 minutes, stirring constantly and scraping the bottom and corners of the pan to prevent scorching. The custard is ready when it reaches 175°F to 180°F and lightly coats the back of a spoon.

Do not allow the custard to boil. If you see steam building aggressively or bubbles forming around the edges, lower the heat immediately. Gentle cooking gives the finished ice cream a smooth, creamy texture.

Step 5: Strain and blend in the peanut butter

Set a fine-mesh sieve over a clean large bowl. Pour the hot custard through the sieve to catch any small bits of cooked egg. Add 3/4 cup creamy peanut butter and 2 teaspoons vanilla extract to the strained custard.

Whisk vigorously until the peanut butter is fully melted and blended into the base. For an extra-smooth ice cream, use an immersion blender for 20 to 30 seconds, keeping the blade fully submerged to avoid splashing. The base should look glossy, thick, and evenly pale golden-tan.

Step 6: Chill the base thoroughly

Place the bowl of custard into a larger bowl filled with ice water, making sure no water splashes into the custard. Stir occasionally for 20 to 30 minutes, until the base cools to about room temperature.

Cover the bowl and refrigerate until very cold, at least 4 hours or up to 24 hours. For the best churning results, the base should be 40°F or colder before it goes into the ice cream maker.

Step 7: Churn the ice cream

Set up your ice cream maker according to the manufacturer’s instructions. Pour the chilled peanut butter custard into the machine and churn until it reaches a thick soft-serve consistency, usually 20 to 25 minutes.

During the final 2 minutes of churning, add the frozen chopped peanut butter cups a handful at a time. Let the machine mix just long enough to distribute the chunks evenly. Avoid over-churning after the candy is added, since the chocolate can break down and streak the base.

Step 8: Freeze until scoopable

Spoon the churned ice cream into the chilled storage container. Gently press a piece of parchment paper or plastic wrap directly against the surface to help prevent ice crystals. Cover tightly with a lid or a layer of foil.

Freeze at 0°F for at least 4 hours, or until firm enough to scoop. For easier serving, let the ice cream sit at room temperature for 5 to 10 minutes before scooping. Serve with extra chopped peanut butter cups and a tiny pinch of flaky sea salt, if desired.

Pro Tips

Use no-stir creamy peanut butter: Natural peanut butter can separate and sometimes creates a grainier texture. A smooth, emulsified peanut butter gives the most reliable creamy finish.
Chill the base completely: A warm base will churn slowly and can turn icy. Aim for 40°F or colder before churning.
Freeze the candy first: Cold peanut butter cup pieces hold their shape and stay suspended better in the ice cream.
Do not skip the salt: Just 1/4 teaspoon in the base balances the sugar and makes the peanut butter flavor pop.
Pack the container tightly: Pressing parchment directly onto the surface limits air exposure and helps prevent freezer burn.

Variations

Chocolate peanut butter swirl: After churning, layer the ice cream in the container with 1/3 cup chilled hot fudge sauce, gently swirling with a butter knife before freezing.
Crunchy peanut butter cup ice cream: Add 1/2 cup roasted salted peanuts along with the frozen peanut butter cup chunks for extra crunch and a stronger salty contrast.
Extra chocolate version: Whisk 1/4 cup unsweetened cocoa powder into the cream mixture before heating for a chocolate-peanut butter custard base.

Storage & Make-Ahead

Store Peanut Butter Cup Ice Cream in an airtight freezer-safe container at 0°F for up to 2 weeks for the best texture and flavor. Press parchment paper or plastic wrap directly onto the surface before sealing to reduce ice crystals. The custard base can be made up to 24 hours ahead and kept covered in the refrigerator before churning. The peanut butter cups can also be chopped and frozen up to 3 days in advance. If the ice cream becomes very firm after several days, let it rest at room temperature for 10 minutes before scooping.

Nutrition (per serving)