Start your day with this luscious Nutella Peanut Butter Cup Ice Cream: a silky, creamy base swirled with Nutella and studded with chopped peanut butter cups. It’s a crowd-pleaser and one of my longtime favorites—I’m excited for you to try it.
I absolutely love ice cream. It’s my go-to dessert, right alongside cookies, cupcakes, and cake—though if I’m honest, ice cream usually wins. I enjoy visiting self-serve frozen yogurt shops to mix a few flavors and top them with a handful of toppings. It can get pricey, but it’s worth it for the flavor variety and satisfaction.
My favorite toppings tend to be Butterfinger pieces, chopped peanut butter cups, toffee bits, and a few pieces of fresh fruit to make it feel a bit more balanced.
This Nutella Peanut Butter Cup Ice Cream is, in my opinion, the creamiest and most satisfying homemade ice cream I’ve ever made. It disappeared quickly at my house—within two days we were down to just one pint—so I made plans to make it again right away. Skip the frozen yogurt chain and make this rich, chocolaty, peanut-buttery ice cream at home.
What are your favorite flavors and toppings?
ENJOY ~ Meagan
Share Your Creations with Me!
If you make this Nutella Peanut Butter Cup Ice Cream, I’d love to see your photos on Instagram. Tag your post with #azbrecipes or #azestybiterecipes so I can find and enjoy your creations.
Nutella Peanut Butter Cup Ice Cream
1.5 quarts or 3 pints
Ingredients
- 1 cup Nutella
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 cup whole milk
- 2 cups whipping cream
- 1 teaspoon vanilla
- 10 regular-sized peanut butter cups, chopped
- 1/3 cup toffee bits
Instructions
In a large bowl, mix the Nutella with the brown sugar and sugar until smooth using a hand mixer. Add the milk and beat on low until most of the sugar has dissolved. Stir in the whipping cream and vanilla. Cover with plastic wrap and refrigerate for at least 2 hours to chill the mixture thoroughly.
When chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. After the mixture has churned for about 15 minutes, add the chopped peanut butter cups and toffee bits during the final five minutes of churning so they are evenly distributed.
Once the ice cream reaches a soft-serve consistency, transfer it to airtight freezer containers and freeze for about 2 hours to firm up before serving.
Did you make this recipe?
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