Peanut Butter Cup-Style Ice Cream

Aug 23, 2026 · By VanillaGoods

Dessert Ice cream frozen desserts Vanilla: Beans Medium

Two generous scoops of peanut butter cup-style ice cream in a shallow ceramic bowl, softly melting at the edges

Creamy homemade peanut butter cup-style ice cream swirled with rich peanut butter and studded with chocolate chunks, enhanced by real vanilla for depth and warmth.

Prep 30 min

Cook —

Cooling 5 hr

Total 5 hr 30 min

Servings 8

Diet —

Ingredients

Adjust yield

servings

1 ¾ cups (420.0 ml)whole milk
1 ¾ cups (420.0 ml)heavy cream
¾ cup (150.0 g)granulated sugar
⅛ tsp (0.7 g)fine sea salt
1.0vanilla bean, split and scraped
¾ cup (180.0 g)smooth peanut butter (natural, no sugar added)
1 ½ cups (270.0 g)chopped semi-sweet chocolate or chocolate chips

Make it at home

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Instructions

In a medium saucepan, combine whole milk, heavy cream, granulated sugar, and fine sea salt.
Scrape the seeds from the vanilla bean pod into the mixture and add the pod as well.
Warm over medium heat, stirring frequently, until the sugar is dissolved and the mixture is hot but not boiling (around 170°F/77°C). Remove from heat.
Remove the vanilla bean pod and discard. Let the mixture cool to room temperature.
In a separate bowl, whisk the smooth peanut butter until creamy and no lumps remain.
Gradually whisk about 1 cup (240 ml) of the cooled milk-cream mixture into the peanut butter to temper it and create a smooth blend.
Pour the peanut butter mixture back into the remaining milk-cream base and whisk until fully combined.
Cover the ice cream base and refrigerate for at least 4 hours or until thoroughly chilled.
Churn the chilled peanut butter ice cream base in an ice cream maker according to the manufacturer’s instructions, usually about 20-25 minutes until it thickens.
In the last 5 minutes of churning, add the chopped semi-sweet chocolate pieces to evenly distribute throughout the ice cream.
Transfer the ice cream to a freezer-safe container and freeze for at least 1 hour to firm up before serving.

Tips

Use natural, unsweetened peanut butter for the best flavor and texture in your ice cream base.
Scraping a whole vanilla bean instead of using extract adds a richer, more complex vanilla flavor to the custard.

Recipe FAQ

How long does it take to make peanut butter cup-style ice cream?

Plan on 30 minutes of prep, plus 5 hours to chill and freeze. The recipe makes about 1 quart (8 servings).

How should I store peanut butter cup-style ice cream?

Store the ice cream in an airtight container in the freezer for up to 2 weeks. Let soften slightly at room temperature before scooping.

Can I make peanut butter cup-style ice cream ahead?

The ice cream base can be prepared and chilled up to a day in advance.

Can I use a different form of vanilla?

Yes. This recipe uses 1 vanilla bean, split and scraped. Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Creamy homemade peanut butter cup-style ice cream swirled with rich peanut butter and studded with chocolate chunks, enhanced by real vanilla for depth and warmth.

Estimated · per serving

Nutrition

Per serving = 1 of 8 servings this recipe makes.

428 Calories / serving

31.7g Fat

30.9g Carbs

8.6g Protein

28.6g Sugar

Whole recipe (8 servings): ~3424 cal · 254g fat · 247g carbs · 69g protein · 229g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 428 calories

What it takes to burn one serving

Brisk walking 81 min·4.7 mi·~9500 steps
Walking uphill or incline treadmill 58 min·2.9 mi·~5800 steps
Moderate cycling 43 min·8.6 mi
Swimming laps 60 min
Jogging 42 min·3.5 mi·~6700 steps
Stair climbing 40 min·~3600 steps
Dancing 70 min
Bodyweight circuit training 43 min
Cleaning, errands, or playing with the dog 99 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.