Make our homemade Peanut Butter Cup Ice Cream using a Cuisinart ice cream maker. This egg-free recipe uses sweetened condensed milk to create a rich, creamy, gelato-like base swirled with chopped peanut butter cups for an ice cream classic.
You'll have a contrast of textures and flavors in every scoop of this rich ice cream.
Why You'll Love This Peanut Butter Cup Ice Cream Recipe
You'll love this egg-free Cuisinart Ice Cream Maker ice cream because it delivers the perfect blend of creamy peanut butter flavor and chunks of peanut butter cups. The timeless pairing of peanut butter and chocolate never disappoints, offering a guaranteed crowd-pleaser.
- Easy to Make: This recipe is churned and ready to harden in under an hour, making it perfect for satisfying your ice cream cravings without the hassle.
- Cuisinart Convenience: This recipe is specifically designed for use with your Cuisinart ice cream maker, ensuring a smooth and creamy churn.
- Decadent and Creamy: Sweetened condensed milk creates a rich and luxurious ice cream base with a gelato-like texture.
Ingredients Overview
You'll need sweetened condensed milk, heavy cream, creamy peanut butter, sugar, vanilla extract, salt, and chopped peanut butter cups. The secret to this recipe's amazing texture lies in using sweetened condensed milk instead of making an egg custard base.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Peanut Butter Cup Ice Cream
Experiment with different peanut butters, chocolate swirls, or mix-ins to create your perfect flavor profile.
Step 1: In a large bowl, mix the peanut butter together with the sweetened condensed milk and the vanilla, mixing until well blended.
Step 2: Add the heavy cream, mixing into the peanut butter mixture until completely mixed in. Chill for at least 2 hours, overnight preferably.
Step 3: Pour the chilled peanut butter ice cream base into the frozen freezer bowl of your Cuisinart ice cream maker.
Step 4: Turn it on and churn according to the manufacturer's instructions, usually the 'ice cream' or 'gelato' setting, until the ice cream is thickened and reaches a soft-serve consistency (about 30-35 minutes).
Step 5: When the timer beeps, add the chopped peanut butter cups through the spout. Churn for an additional 1 - 2 minutes to distribute the chocolate chunks throughout the ice cream.
Step 6: Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours, or until firm.
Scoop some ice cream into bowls and top with additional chopped peanut butter cups, chocolate ganache or warmed peanut butter, whipped cream, or a drizzle of caramel sauce.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Chocolate Sauce Swirl: Instead of chopped peanut butter cups, layer the soft-serve ice cream with drizzles of chocolate syrup or hot fudge sauce when transferring it to the freezer for a classic swirl.
- Reese's Pieces Mix-in: Fold in Reese's Pieces candies for a different texture and color, adding them during the last few minutes of churning.
- Pretzel Crunch: For a sweet and salty twist, crush some pretzels and fold them into the ice cream along with or in place of the peanut butter cups.
Tips for Success
Here are a few tips for making this recipe:
- Freeze the Bowl Solid: This is crucial! Make sure your Cuisinart freezer bowl is frozen solid for a minimum of 12-24 hours before you plan to churn. A well-frozen bowl is key to proper ice cream formation.
- Chill Your Base Thoroughly: For the absolute creamiest texture, ensure your ice cream base is completely chilled in the refrigerator for at least 4-6 hours, or ideally overnight. A very cold base churns much faster and results in a smoother consistency.
- Chop Peanut Butter Cups Evenly: Aim for roughly consistent pieces of peanut butter cups. This ensures an even distribution throughout the ice cream and a satisfying bite in every spoonful.
- Add Mix-ins at the Right Time: Fold the chopped peanut butter cups into the ice cream during the last few minutes of churning. This prevents them from clumping at the bottom and ensures they are nicely dispersed.
- "Cure" to Harden: After churning, your ice cream will be quite soft. Transfer it to an airtight container and freeze it for at least 2-4 hours to "cure" and firm up to that ideal scoopable texture.
Storage Options
Some recommended storage options for this recipe are:
- Freezer: Store freshly churned ice cream in an airtight container in the coldest part of your freezer for up to 2 weeks for the best quality and texture.
- Prevent Freezer Burn: To maintain freshness and prevent ice crystals, press a piece of plastic wrap directly onto the surface of the ice cream before placing the lid on the container.
Related Recipes
- Turtle Ice Cream
- Cookie Monster Ice Cream
- Praline and Pecan Ice Cream
- Ice Cream Maker Banana Ice Cream
- Matcha Ice Cream
Frequently Asked Questions
While this recipe is specifically sized for the Cuisinart Ice Cream Maker, it may be adaptable for other electronic or crank ice cream makers. Consult your manufacturer's freezer bowl capacity and instructions for churning times and freezing recommendations.
This often happens if the base isn't chilled enough before churning, or if your Cuisinart freezer bowl wasn't completely frozen solid. Ensure both are very cold!
While you can, natural peanut butter (the kind that separates) might affect the texture, potentially making it less creamy. For the best results, use a no-stir creamy peanut butter.
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Get The Recipe!
Peanut Butter Cup Ice Cream (Cuisinart Ice Cream Maker)
Equipment
- Cuisinart Ice Cream Maker ICE70
Ingredients
- 14 ounce Sweetened condensed milk 1 can
- 1 cup peanut butter creamy (do not use all natural)
- 1 teaspoon vanilla extract
- 2 cup Heavy cream
- 1 cup Reese's peanut butter cups chopped
Instructions
- In a large bowl, mix the peanut butter together with the sweetened condensed milk and the vanilla, mixing until well blended.14 ounce Sweetened condensed milk, 1 cup peanut butter, 1 teaspoon vanilla extract
- Add the heavy cream, mixing into the peanut butter mixture until completely mixed in.2 cup Heavy cream
- Pour the chilled peanut butter ice cream base into the frozen freezer bowl of your Cuisinart ice cream maker.
- Turn it on and churn according to the manufacturer's instructions, usually the 'ice cream' or 'gelato' setting, until the ice cream is thickened and reaches a soft-serve consistency (about 30-35 minutes).
- When the timer beeps, add the chopped peanut butter cups through the spout. Churn for an additional 1 - 2 minutes to distribute the chocolate chunks throughout the ice cream.1 cup Reese's peanut butter cups
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours, or until firm.
Notes
- Freeze the Bowl Solid: This is crucial! Make sure your Cuisinart freezer bowl is frozen solid for a minimum of 12-24 hours before you plan to churn. A well-frozen bowl is key to proper ice cream formation.
- Chill Your Base Thoroughly: For the absolute creamiest texture, ensure your ice cream base is completely chilled in the refrigerator for at least 4-6 hours, or ideally overnight. A very cold base churns much faster and results in a smoother consistency.
- Chop Peanut Butter Cups Evenly: Aim for roughly consistent pieces of peanut butter cups. This ensures an even distribution throughout the ice cream and a satisfying bite in every spoonful.
- Add Mix-ins at the Right Time: Fold the chopped peanut butter cups into the ice cream during the last few minutes of churning. This prevents them from clumping at the bottom and ensures they are nicely dispersed.
- "Cure" to Harden: After churning, your ice cream will be quite soft. Transfer it to an airtight container and freeze it for at least 2-4 hours to "cure" and firm up to that ideal scoopable texture.
Kelly Bloom says
Delicious and peanut buttery with chocolate peanut butter cups to chomp on. It was so easy to make in my Cuisinart Ice Cream maker also.