Peanut Butter Ice Cream Cups

Step aside Reese’s, there’s a new sherif in town. Don’t get me wrong, I am a HUGE Reese’s fan but this ice cream version knocks it out of the park.

With a dark chocolate shell and rich, creamy, homemade peanut butter ice cream, this dessert takes your average peanut butter cup and turns it into a gourmet goodie!


The dangerous part about these PB Cups is how pop-able they are. I strongly suggest taking 1-2 out of the freezer and walking away or you will 100% eat them all in one sitting.

The cool part? Even if you don’t want to go all out and make your own ice cream, this technique can work with your favorite store bought brand too! Perfect, show stopping dessert to bring to your next socially distanced gathering outside with less than 5 people.

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Peanut Butter Ice Cream Cups

Move over Reese's! These Peanut Butter Ice Cream Cups are a game changer! With a dark chocolate shell and rich, creamy peanut butter ice cream inside, you'll never want peanut butter and chocolate another way again!
Course Ice Cream


  • Mini Cupcake Liners
  • Small Brush
  • Ice Cream Machine


Peanut Butter Ice Cream

  • 2 cup heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 3/4 cup peanut butter creamy
  • 2 egg yolks
  • 1 tsp salt
  • 1 tsp vanilla extract

Dark Chocolate Shell

  • 8 oz dark chocolate
  • 2 tbsp coconut oil


Peanut Butter Ice Cream

  • Place 1 cup of cream in a bowl topped with a mesh strainer and set aside.
  • Heat the remaining 1 cup of cream, the milk, sugar and salt in a saucepan until the sugar is melted and the mixture is scalding hot – not boiling.
  • Temper in your egg yolks by pouring a slow stream of the warm milk mixture into the egg yolks while vigorously whisking. Then pour the mixture back into the saucepan (still whisking) and slowly stir with a wooden spoon on low heat.
  • Once the custard starts to thicken, add in the peanut butter.
  • Mix on low heat until fully melted and combine.
  • Pour mixture through mesh strainer into the bowl with cream.
  • Add in the vanilla extract and cool completely (4 hours or overnight).
  • Churn to your ice cream machine's instructions.

Dark Chocolate Shells

  • Heat the chocolate and coconut oil in the microwave until fully melted and incorporated.


  • Using a small brush, coat the bottom and the sides of the mini cupcake liners with a thin layer of chocolate. (They will drip down to the bottom – this is okay but try to work quickly).
  • Place in the freezer for 5 minutes until firm.
  • Fill each cup with Peanut Butter Ice Cream. This is easier when the ice cream is soft or fresh out of the machine.
  • Freeze again for 30 minutes.
  • Cover each cup with chocolate and place back in the freezer for at least 1 hour.
  • Remove liners before consuming.
Keyword Almond Milk Ice Cream, Dark Chocolate, Ice Cream, Peanut Butter Ice Cream

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