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Peanut Butter Cup Ice Cream

12 12 12
WW Freestyle: 12
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Copycat Reese's Chocolate Peanut Butter Cup Ice Cream
Course: Desserts
Cuisine: American
Servings: 12
Calories: 290


  • ¾ cup creamy peanut butter
  • 1/3 cup sugar
  • ¾ cup heavy cream
  • 1 cup milk
  • 1 teaspoon vanilla
  • 8 ounces semi-sweet chocolate , melted (only if making the "chocolate peanut butter cup")


  • In the bowl of your electric mixer combine peanut butter and sugar and beat until smooth.
  • Add in the heavy cream, milk, and vanilla; mix until well combined.
  • Pour the mixture into the ice cream maker and churn for 30 minutes.
  • At this point you can either transfer the ice cream to an airtight container and freeze it, or read on for directions on how to make those peanut butter cups.
  • Line a 12-cup mini muffin pan with paper liners.
  • Meanwhile, place semisweet chocolate in a microwave-safe bowl and melt the chocolate.
  • Dividing evenly, use a spoon to layer half of the semi-sweet chocolate into liners.
  • Place the muffin pan in the freezer and freeze for 15 minutes or until firm.
  • Spoon in the ice cream over the chocolate layer and put it back in the freezer for another 15 minutes, or until frozen.
  • Cover the cups with another layer of chocolate and back in the freezer until frozen solid; about 30 minutes to one hour.


Recipe for Peanut Butter Ice Cream slightly adapted from Recipe Girl
WW Freestyle SmartPoints: 12
Nutrition Facts
Peanut Butter Cup Ice Cream
Amount Per Serving
Calories 290 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g45%
Cholesterol 23mg8%
Sodium 90mg4%
Potassium 249mg7%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 15g17%
Protein 6g12%
Vitamin A 260IU5%
Vitamin C 0.1mg0%
Calcium 51mg5%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.