Chocolate Peanut Butter Cup Ice Cream Recipe

By
Max Falkowitz
Max Falkowitz is a contributing writer at Serious Eats.
Max Falkowitz
Max Falkowitz is a food and travel writer from Queens. From 2012 to 2015 he worked at Serious Eats, first as New York editor and later as features editor. He's also the co-author of the Dumpling Galaxy Cookbook with Helen You, and the author of the trivia game Taste Test: 200 Trivia Questions for Food Nerds.
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Updated Apr. 15, 2020
20121014-peanut-butter-cup-ice-cream.jpg
Photograph: Max Falkowitz

A rich peanut butter ice cream with a fudgy dark chocolate swirl and chunks of frozen Reese's cups.

Recipe Facts

4

(1)

Active:50 mins
Total:0 mins
Serves:8 to 12 servings
Makes:6 cups

Rate & Comment

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For Peanut Butter Ice Cream:

  • 2 3/4cupshalf-and-half

  • 1cupno-stirpeanut butter

  • 3/4cupsugar

  • 1/2teaspoonkosher salt

  • 1/2teaspoonvanilla extract

  • 1cupchopped peanut butter cups, chilled in freezer

For Chocolate Fudge Swirl:

  • 1/4cuplight(clear)corn syrup

  • 1/4cupsugar

  • 2tablespoonswater

  • 1tablespooncanola orvegetable oil

  • 3盎司unsweetened chocolate

  • 2tablespoonsDutch process cocoa powder

  • 1/4teaspoonkosher salt

Directions

  1. For Peanut Butter Ice Cream:Combine half and half, peanut butter, sugar, salt, and vanilla in blender. Blend until smooth, then transfer to an airtight container and chill for 3 hours or until very cold.

  2. Churn base in ice cream maker according to manufacturer's instructions. Transfer to an airtight container, stir in frozen peanut butter cups, and chill in freezer.

  3. For Chocolate Fudge Swirl:Combine corn syrup, sugar, water, oil, chocolate, cocoa powder, and salt in a heavy-bottomed saucepan. Cook mixture on very low heat until chocolate is melted, sugar is fully dissolved, and all ingredients are fully incorporated. Cool chocolate sauce until just warm enough to pour freely from a spoon.

  4. Retrieve peanut butter ice cream from freezer. Working very quickly, fold chocolate sauce into ice cream with a large spoon or rubber spatula. Fold—don't stir—ice cream just until swirl is distributed. Immediately return to coldest part of freezer and chill until firm, at least 3 hours.

Special Equipment

Blender, ice cream maker

This Recipe Appears In

营养成分(per serving)
425 Calories
26g Fat
42g Carbs
9g Protein
Show Full Nutrition LabelHide Full Nutrition Label
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营养成分
Servings: 8 to 12
Amount per serving
Calories 425
% Daily Value*
Total Fat26g 34%
Saturated Fat 10g 51%
Cholesterol21mg 7%
Sodium281mg 12%
Total Carbohydrate42g 15%
Dietary Fiber 3g 11%
Total Sugars 34g
Protein9g
Vitamin C 1mg 3%
Calcium 92mg 7%
Iron 2mg 12%
Potassium 317mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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