This recipe is from the booklet that came with my Cuisinart ice cream maker. Of all the ice creams that I've made, this one has been the most popular with my "official taste-testers" (my kids, their friends and my husband). It's a delicious treat! I always follow the last step and place the ice cream in an airtight container in the freezer for at least 2 hours before servings. It makes for a firmer consistency. We don't often have leftovers from this, but it will keep in the freezer for a couple of days.
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Units: US | Metric
- 1In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth.
- 2Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes.
- 3Stir in the heavy cream (or half and half) and vanilla.
- 4Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes.
- 5Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely.
- 6The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 5 to 10 minutes before serving.
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Nutritional Facts for Peanut Butter Cup Ice Cream
Serving Size: 1 (87 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 295.0
- Calories from Fat 213
- Total Fat 23.7 g
- Saturated Fat 10.3 g
- Cholesterol 48.7 mg
- Sodium 116.8 mg
- Total Carbohydrate 16.7 g
- Dietary Fiber 1.2 g
- Sugars 13.8 g
- Protein 6.6 g
The following items or measurements are not included:
peanut butter cups