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Glass bowl filled with peanut butter cups throughout and on the side of the glass.

Peanut Butter Cup Ice Cream

Creamy homemade Peanut Butter Cup Ice Cream has chunks of chopped Reeses peanut butter cups throughout. This small batch sweet ice cream is perfect for a hot summers day.
Course Dessert
Cuisine American
Prep Time 5 minutes
Ice Cream Churn Time 25 minutes
Total Time 30 minutes
Servings 10
Calories 637kcal
Author Katie


  • KitchenAid Stand Mixer
  • KitchenAid Ice Cream Attachment


  • 1-½ cups Smooth peanut butter
  • 1 cup Granulated White Sugar
  • 1-½ cup Whole milk
  • 2 cups Heavy cream
  • 1 cup Mini peanut butter cups chopped


  • Using a KitchenAid Stand Mixer, fitted with a whisk attachment, cream the peanut butter sugar together until smooth (about one minute on medium speed).
  • Turn the mixer off. Then pour in the whole milk. Mix on low until most of the liquid has mixed with the peanut butter mixture--mix for a good 2-3 minutes until it's a thinned out peanut butter consistency. Add the heavy cream and mix for 1 minute or until incorporated.
  • Pour ice cream mixture into ice cream machine and churn according to manufacturers directions (about 25-30 minutes for most ice cream machines). The ice cream will be the consistency of soft serve.
  • Once the ice cream is done churning, carefully, fold in chopped peanut butter cups. Freeze for at least 2-3 hours before eating. Store in an airtight container in the freezer for up to one week.


*Calories are an estimate and estimated on a quarter cup serving per ice cream bowl.


Serving: 0.25g | Calories: 637kcal | Carbohydrates: 46g | Protein: 15g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 71mg | Sodium: 313mg | Potassium: 433mg | Fiber: 3g | Sugar: 39g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg