Creamy homemade chocolate ice cream with peanut butter and peanut butter cups mixed right in. This is a chocolate and peanut butter lover’s dream come true!
So many favorites packed into one great recipe! Creamy, delicious homemade ice cream? Check. Peanut butter and chocolate? Check! Peanut butter cups? Checkity, check, check! This ice cream is so good and easy to make too. You’ll want to print the recipe and make it on repeat.
MiMi originally made this recipe and shared it back in 2015. She was on a homemade ice cream kick and was creating all sorts of fun flavors.
She has since slowed down on making ice cream and I have taken over the dessert committee. But now that I have my own ice cream maker, I have been going back and remaking her great recipes.
That allows us to relive our favorites and it gives me an excuse to share them with you again! It’s really a great win for everyone!
So now we have spiffier recipe cards, new pictures and a little more commentary about what works well when you put this easy recipe together.
Here is what MiMi had to say about it in 2015:
The first time I made this ice cream earlier this summer, Pops and K.C. said it was my best homemade ice cream ever. The texture on this one is unbelievably smooth and cream.
Unfortunately, I did not write down the recipe and was concerned about making it another time in case I didn’t make it just the way I did that first time. I was afraid I’d fail to live up to those standards.
When my parents were coming to town, I decided I wanted to make three different kinds of homemade ice cream for them to try. Since this was such a success I decided to pull up my big girl panties and try it again. SUCCESS.
This time I stirred in pieces of Reese’s peanut butter cups. See the note at the bottom of the recipe to find out how I made it that first time. That is the way we like it best.
I went ahead and took that note from MiMi and made it the actual recipe instructions. The first time she had tried to swirl the peanut butter through the chocolate ice cream.
Swirling thick peanut butter through the ice cream and getting it somewhat even is a bit of a task. Stirring in frozen bits of peanut butter is much easier!
My husband, Little Dude and I were in love at first bite on this ice cream. We were so sad when we hit the bottom of the container.
Luckily it was easy to make so we can whip it up again. But first we have so many other ice creams to try.
My husband is a huge fan of homemade blackberry ice cream, so that is on the agenda as soon as our berries start to ripen. I am also anxious to take a stab at updating the monster cookie ice cream post. So watch out for that!
Storing Ice Cream:
MiMi also wanted to share that she has a new favorite way to store her ice cream. She found these Tovolo Glide-A-Scoop containers that fit in the freezer well, stack easily and store nicely. She already has a couple and is getting ready to order more. (They certainly did not sponsor this in any way, MiMi just really likes them!)
I got fun quart sized containers that are reusable and dishwasher safe that I like as well. No matter how it’s stored, the ice cream tends to disappear quickly around here!
Ice Cream Maker Recommendations
MiMi has a couple kitchenaid ice cream maker attachments for her stand mixer. She loves them and makes all of her ice cream with them.
I recently got a cuisinart ice cream maker. You freeze the bowl ahead of using it much like the kitchenaid attachment.
I have had it for about 4 months and it has gotten a work out already, I can’t wait to really make it work this summer! It really doesn’t take up that much room, the hardest part is making sure the bowl is frozen when I’m getting a craving to make ice cream.
- 3 eggs
- 1 1/4 cups sugar
- 1/3 cup cocoa powder
- 2 T chocolate syrup (optional)
- 2 cups whipping cream
- 2 1/2 cups whole milk
- 1/4 cup creamy peanut butter
- 10 miniature Reese's Peanut Butter Cups, halved (optional)
- Place small dollops (about the size of a gumball) of peanut butter on a wax paper lined baking sheet. Chop peanut butter cups and toss on the sheet as well. Freeze until ready to mix them in.
- Whip eggs. Add sugar, then cocoa, then chocolate syrup a little at a time.
- Whisk in cream and milk.
- Freeze in ice cream maker according to its instructions.
- When the Ice cream is done churning, either fold in the frozen peanut butter and peanut butter cups or toss them in and let the ice cream maker do it for you.
- Transfer to storage containers and freeze at least 2 hours or until ready to eat.
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Amount Per Serving: Calories: 332Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 96mgSodium: 91mgCarbohydrates: 31gFiber: 2gSugar: 28gProtein: 7g
All nutritional information is estimated and will depend on the exact ingredients you use.