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Easy Peanut Butter Cup Ice Cream

March 06, 2022 1 min read

Easy Peanut Butter Cup Ice Cream
Straight To Recipe

DIY Ice Cream Has Never Been Easier.

I dedicate this recipe to all the peanut butter lovers out there. You know who you are! We love peanut butter everything at True Scoops, even a spoonful straight out of the jar. By the way can we agree a fresh jar of peanut butter is the best gift one can give themselves? 

This super easy ice cream recipe is all about peanut butter... from the ice cream to the mix-ins! The base is a blend of True Scoops vanilla ice cream mix, creamy peanut butter, and Half & Half. The mix-ins are the OG, chopped Reese's peanut butter cups. Do not go light on the mix-ins, the more the merrier!

NOTE: Do NOT use the natural, gritty peanut butter that you can grind yourself or find at the natural foods store. You'll want that super creamy, homogenous peanut butter (dare I say, the cheap stuff) because it's going to blend into the ice cream base so much better. The result is a luscious, smooth ice cream. 

NOTE: This recipe is written out for folks with an ice cream maker. If you are using our blender method for the ice cream base, follow the instructions on the True Scoops ice cream mix pouch. Layer your chopped pb cups when you're transferring the ice cream to the container. 

Can you use almond butter or other nut butters, and nut butter cups? Sure! 

Can you use True Scoops chocolate ice cream mix instead of vanilla bean? Absolutely!

 

Easy Peanut Butter Cup Ice Cream
Yield: 1 Quart
Prep Time: 5 minutes
Total Time: 3+ Hours
You'll Need:
  • 1/2 Cup creamy peanut butter
  • 2 3/4 Cups Cold Half & Half
  • 1 Pouch True Scoops Vanilla Bean Ice Cream Mix
  • 1 Cup chopped Reese's Peanut Butter Cups
  • Method:
    Place the Half & Half, ice cream mix, and peanut butter in a blender.
    Blend on HIGH for 30 seconds, scraping the sides down as necessary until it's all combined
    Place ice cream mixture into an ice cream maker and churn according to the manufacturer's instructions
    Add the chopped peanut butter cups at the last minute of churning.
    Place ice cream into an airtight container topped with parchment. Freeze for at least 3 hours, ideally overnight.

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