Peanut Butter and Chocolate Ice Cream

A few weeks ago a friend of mine posted a link to my Facebook wall entitled ’27 Ways To Experience The Holy Matrimony Of Peanut Butter And Chocolate’. The link was basically a list of 27 different peanut butter and chocolate recipes, all of which looked incredible. With her caption above the link being “please do something like this”, I thought why the hell not, I love peanut butter and chocolate!

Now I haven’t always been a peanut butter lover, but when an American friend of mine introduced Skippy Peanut Butter to me around a year and a half ago, all that changed. I found myself scouting out jars of the stuff whilst travelling through South East Asia so I could dip biscuits, mainly Oreos, into that amazing nutty flavoured butter. Yeah, I know Oreos with peanut butter is very Parent Trap, but seriously Lindsay Lohan had a point. They taste perfect together.

However, as perfect as they taste, Oreos will not be joining my peanut butter in this amazing ice cream recipe I’m afraid. Instead I have used something equally as American and equally as tasty… Reese’s Peanut Butter Cups. In my opinion, one of the best inventions ever! Chocolate and peanut butter together in one bite… heaven. Melted down with Skippy Peanut Butter, crunchy of course, and Nutella, means the flavours in this ice cream are out of this world. Now, if you haven’t made ice cream before, don’t be put off. Yes without an ice cream maker it’s pretty time consuming, but I promise you it’s so worth it in the end. Trust me, I don’t own one either, and I want to make it again tomorrow!

Peanut Butter and Chocolate Ice Cream


200g Reese’s Peanut Butter Cups, I used a mixture of normal and mini ones
3 tablespoons of Nutella
3 tablespoons of crunchy peanut butter, preferably Skippy and always crunchy
3 large egg yolks
75g caster sugar
200ml double cream
250ml full fat milk


  1. First, place a suitable container into the freezer and leave in there until required.
  2. Gently melt the Peanut Butter Cups in a glass bowl above a pan of simmering water. When all lumps are nearly gone, stir in the Nutella and crunchy peanut butter and keep on heat until all melted.
  3. Remove from heat and set aside to cool.
  4. In a separate bowl, whisk the egg yolks and caster sugar together until thick and creamy. All sugar should have dissolved too.
  5. Next gently heat the double cream and milk in a pan until just below boiling. Remove off heat and quickly stir in the egg mixture. Place back onto a very low heat and keep stirring until the mixture begins to thicken. This should take around a minute.
  6. Remove from the heat and gently fold in all of your melted peanut butter and chocolate mixture.
  7. Get container from freezer and pour ice cream mixture in. Leave to cool for a little while and then pop into the freezer, uncovered.
  8. Make sure you check your ice cream every 45 minutes for the first 3 hours, stirring it well every time. Check it again another 2 hours later and give it a final stir if needed. I recommend then leaving it over night and eating it the next day.


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