Chocolate Peanut Butter Cup Ice Cream Recipe

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

Active 50 mins

Total 0 mins

Serves 8 to 12 servings

Makes 6 cups

For Peanut Butter Ice Cream:

For Chocolate Fudge Swirl:

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.
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.
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.
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

Nutrition Facts
Servings: 8 to 12
Amount per serving
Calories	425
% Daily Value*
Total Fat 26g	34%
Saturated Fat 10g	51%
Cholesterol 21mg	7%
Sodium 281mg	12%
Total Carbohydrate 42g	15%
Dietary Fiber 3g	11%
Total Sugars 34g
Protein 9g
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.)