This Peanut Butter Cup Ice Cream is ultra-creamy, rich, and loaded with chunks of peanut butter cups in every bite. Made with just a handful of ingredients and no ice cream maker required, it's an easy, indulgent dessert that's perfect for summer or anytime a peanut butter craving hits.
A Quick Look at the Recipe
✅ Recipe Name: Peanut Butter Cup Ice Cream
🕒 Ready In: ~15 minutes prep + freezing time
👪 Serves: About 10-12 scoops
🥣 Main Ingredients: Heavy whipping cream, sweetened condensed milk, creamy peanut butter, peanut butter cups
👌 Difficulty: Easy - whip, fold, freeze
⭐ Why You'll Love It: Ultra-creamy no-churn ice cream packed with peanut butter flavor and chunks of peanut butter cups, perfect for make-ahead desserts and summer treats.
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If you're looking for a simple homemade peanut butter cup ice cream recipe that delivers smooth texture and bold flavor, this one is a keeper. The combination of whipped cream, sweetened condensed milk, and creamy peanut butter creates a soft, scoopable ice cream that freezes beautifully without churning.
It pairs well with other easy desserts like Peanut Butter Brownies, Walnut Chocolate Chip Cookies, or Mint Chip Ice Cream for simple serving ideas and dessert pairings.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this peanut butter cup ice cream
- Key ingredients
- Easy Substitutions & Variations:
- how to make peanut butter cup ice cream
- recipe Notes & Tips
- Make-Ahead & Freezing Options
- Peanut Butter Cup Ice Cream faqs
- More Recipes You'll Love
- Get our Baking Tips & Tricks Ebook
- Peanut Butter Cup Ice Cream
Why You'll Love this peanut butter cup ice cream
No churn required: No ice cream maker needed, just a mixer and a freezer.
Ultra-creamy texture: Whipped cream and sweetened condensed milk create a smooth, scoopable ice cream.
Loaded with peanut butter cups: Chunks of peanut butter cups in every bite.
Easy make-ahead dessert: Freezes well and is perfect for entertaining.
Simple ingredients: Made with just a handful of pantry-friendly ingredients.
Key ingredients
- Heavy whipping cream: Whipped to stiff peaks to create a rich, creamy base without using an ice cream maker.
- Sweetened condensed milk: Adds sweetness and keeps the ice cream soft and scoopable once frozen.
- Creamy peanut butter: Provides smooth peanut butter flavor; use a standard creamy peanut butter (not natural) for the best texture.
- Peanut butter cups: Chopped mini peanut butter cups distribute evenly throughout the ice cream and add chocolatey bites in every scoop.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Crunchy peanut butter: Swap creamy peanut butter for crunchy if you want extra texture.
- Extra peanut butter swirl: Warm ¼ cup peanut butter and swirl it into the ice cream before freezing.
- Different mix-ins: Use chopped chocolate bars, peanut butter chips, or mini chocolate chips instead of peanut butter cups.
- Chocolate drizzle: Drizzle melted chocolate over the top before freezing for added richness.
- Smaller pieces: Chop the peanut butter cups finely for more even distribution in every scoop.
how to make peanut butter cup ice cream
- Step 1: In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. In a separate bowl, stir together the sweetened condensed milk and creamy peanut butter until smooth and well combined.
- Step 2: Gently fold the peanut butter mixture into the whipped cream until fully incorporated. Be careful not to deflate the whipped cream too much.
- Step 3: Fold in the chopped peanut butter cups, reserving a handful for topping if desired.
- Step 4: Pour the mixture into a loaf pan or freezer-safe container. Cover and freeze for at least 8 hours, or overnight, until firm.
recipe Notes & Tips
- Whip to stiff peaks: The cream should hold its shape when the beaters are lifted, this is key for a creamy, no-churn texture.
- Use regular peanut butter: Natural peanut butter can separate and affect the final texture.
- Fold gently: Carefully fold the peanut butter mixture into the whipped cream to keep the ice cream light and smooth.
- Chop evenly: Cutting the peanut butter cups into small, even pieces helps distribute them throughout the ice cream.
- Let it soften before scooping: Allow the ice cream to sit at room temperature for 5-10 minutes for easier scooping.
Make-Ahead & Freezing Options
- Make ahead: This ice cream can be made 1-2 days in advance and kept frozen until ready to serve.
- Freeze for longer storage: Store tightly covered in a freezer-safe container for up to 2 months.
- Prevent freezer burn: Press plastic wrap directly onto the surface of the ice cream before sealing the container.
- Scoop easily: Let the ice cream sit at room temperature for 5-10 minutes before scooping for the best texture.
Peanut Butter Cup Ice Cream faqs
No, this is a no-churn ice cream recipe and doesn't require any special equipment, just a mixer and a freezer.
Natural peanut butter can work, but make sure it's well-stirred and not too oily or runny, or the texture may change.
No-churn ice cream firms up more than store-bought ice cream. Let it sit at room temperature for 5-10 minutes before scooping.
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Peanut Butter Cup Ice Cream
Equipment
Ingredients
Instructions
- In a large mixing bowl, beat the heavy whipping cream until stiff peaks form.
- In a separate bowl, stir together the sweetened condensed milk and creamy peanut butter until smooth and well combined.
- Gently fold the peanut butter mixture into the whipped cream until fully incorporated. Be careful not to deflate the whipped cream too much.
- Fold in the chopped peanut butter cups, reserving a handful for topping if desired.
- Pour the mixture into a loaf pan or freezer-safe container. Smooth the top and sprinkle with remaining peanut butter cups.
- Cover and freeze for at least 8 hours, or overnight, until firm.
Nutrition
Notes
- Whip to stiff peaks: The cream should hold its shape when the beaters are lifted, this is key for a creamy, no-churn texture.
- Use regular peanut butter: Natural peanut butter can separate and affect the final texture.
- Fold gently: Carefully fold the peanut butter mixture into the whipped cream to keep the ice cream light and smooth.
- Chop evenly: Cutting the peanut butter cups into small, even pieces helps distribute them throughout the ice cream.
- Let it soften before scooping: Allow the ice cream to sit at room temperature for 5-10 minutes for easier scooping.
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