Peanut Butter Cup Ice Cream [The Choco Nut Remix]

Creamy peanut butter ice cream swirled with chocolate and loaded with peanut butter cup pieces. This is pure indulgence for peanut butter lovers – rich custard base with chunks of candy heaven in every spoonful.

Makes

Serves 6-8

Total Time

6 hours (30 min prep + 4 hours chill + 1.5 hours churn/freeze)

Ingredients

Ice Cream Base:
2 cups (480ml) heavy cream (grass-fed preferred)
1 cup (240ml) whole milk
3/4 cup (150g) coconut sugar
6 large egg yolks (pasture-raised preferred)
1/2 cup (120g) natural peanut butter (smooth, no sugar added)
1 tsp (5ml) pure vanilla extract
1/4 tsp (1.5g) sea salt

Mix-ins:
1/2 cup (85g) dark chocolate, melted and cooled
1 cup (150g) peanut butter cups, chopped into chunks
2 tbsp (30g) chopped roasted peanuts (optional)

Make it Good For The Gut (Optional)

Replace 1/2 cup milk with plain kefir for beneficial probiotics. Add 1 tablespoon collagen peptides to custard base for gut-healing amino acids. Use coconut cream instead of heavy cream for easier digestion. Include 1 teaspoon vanilla extract with probiotics if available. Add 1/4 teaspoon prebiotic fiber powder (flavorless) to support gut bacteria.

Remix Options

Sweetener Alternatives: Use 2/3 cup (160ml) pure maple syrup or 3/4 cup (150g) brown sugar instead of coconut sugar. Nut Butter Swaps: Try almond butter, cashew butter, or sunbutter for different flavors and allergy considerations. Dairy-Free Version: Use coconut cream and coconut milk, replace egg yolks with cornstarch slurry (3 tbsp cornstarch + 3 tbsp cold milk). Chocolate Variations: Use white chocolate, milk chocolate, or add 2 tbsp cocoa powder to base for chocolate peanut butter flavor. Mix-in Ideas: Try chopped pretzels, cookie dough pieces, caramel swirl, or banana chunks. Protein Boost: Add 2 tbsp vanilla protein powder and increase liquid slightly if needed. No-Churn Method: Whip 2 cups heavy cream to soft peaks, fold in 1 can sweetened condensed milk mixed with peanut butter and vanilla, freeze in loaf pan.

Good To Know

Custard Base Technique: Heat cream and milk to 175F (79C) – just steaming but not boiling – to properly extract flavors without curdling. Tempering Process: Add hot cream gradually to egg yolks while whisking to prevent scrambling – this creates smooth, lump-free custard. Cooking Temperature: Cook custard to exactly 170-175F (77-79C) until it coats the back of a spoon – this ensures safe egg temperature and proper thickness. Peanut Butter Integration: Whisk peanut butter into warm (not hot) custard for smooth incorporation – too hot will seize the oils. Chocolate Swirl Strategy: Drizzle melted chocolate during last 2 minutes of churning for beautiful ribbons – earlier addition creates small flecks. Candy Addition Timing: Add chopped peanut butter cups in final minute to prevent over-churning and maintain chunk integrity. Freezing Science: Freeze ice cream maker bowl 24 hours ahead for best churning results – inadequately frozen bowls won’t properly freeze custard. Storage Excellence: Press plastic wrap directly onto ice cream surface before covering to prevent ice crystals – keeps premium texture up to 2 weeks.

steps

Heat:

In heavy saucepan, heat cream and milk over medium heat until just steaming and small bubbles form around edges, about 175F (79C). Do not let boil.

Whisk:

In large bowl, whisk egg yolks and coconut sugar until pale yellow and thick, about 2-3 minutes of vigorous whisking.

Temper:

Slowly pour 1/2 cup hot cream mixture into egg yolks, whisking constantly. Continue adding cream gradually until fully combined to prevent curdling.

Cook:

Return mixture to saucepan and cook over medium-low heat, stirring constantly, until custard coats back of spoon and reaches 170-175F (77-79C), about 5-8 minutes.

Strain:

Immediately strain custard through fine-mesh sieve into clean bowl. While still warm, whisk in peanut butter, vanilla extract, and salt until completely smooth.

Chill:

Cover custard with plastic wrap pressed directly onto surface. Refrigerate until completely cold, at least 4 hours or overnight for best texture.

Churn:

Churn chilled custard in ice cream maker according to manufacturer’s directions, usually 20-25 minutes until thick and creamy.

Swirl:

During last 2 minutes of churning, slowly drizzle in melted chocolate to create beautiful ribbons throughout ice cream.

Add:

In final minute, add chopped peanut butter cups and peanuts if using. Churn just until distributed to maintain chunk integrity.

Freeze:

Transfer to airtight container and freeze until firm, about 4 hours. Let sit 5-10 minutes at room temperature before scooping for easiest serving.