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July 15, 2012

Peanut Butter Cup Ice Cream (No Cook, Egg Free)

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This creamy peanut butter ice cream with chopped peanut butter cups will be your new summer favorite! It’s no cook and egg free, which means you can make the ice cream base in the blender and be on your way to making homemade ice cream.


Peanut Butter Cup Ice Cream (No Cook, Egg Free)

I love ice cream, but I don’t love leftover egg whites. Most of the time, I end up tossing them. Yes, I’ve tried freezing them and keeping them in my freezer, but I end up with so many, it’s insane. I should plan better and incorporate those egg whites into meringue or even breading for baked coconut shrimp. However, I’m not usually on top of my game like that, so instead I opted to go egg free with my Peanut Butter Cup Ice Cream. Not only is it great for those with egg allergies (which I don’t have but I know others do), I don’t have to worry about throwing away egg whites. Win win. Because there are no eggs involved, you don’t have to cook the base either. Just throw everything into a blender then freeze. Win win win.


No-Cook Egg-Free Peanut Butter Cup Ice Cream | www.chocolatemoosey.com

This ice cream is so simple to make, it’s almost a joke. Throw your ingredients into a blender then freeze. No cooking, no stirring, no wondering what to do with those extra egg whites. Just blend and freeze. You can use your ice cream maker or you can follow this guide on how to freeze ice cream by hand.


No-Cook Egg-Free Peanut Butter Cup Ice Cream | www.chocolatemoosey.com

I’m a huge fan of peanut butter cups, so I chopped up a whole bunch and added them when the ice cream was only a few minutes away from being done.


No-Cook Egg-Free Peanut Butter Cup Ice Cream | www.chocolatemoosey.com

No-Cook Egg-Free Peanut Butter Cup Ice Cream | www.chocolatemoosey.com

Peanut Butter Cup Ice Cream

Prep Time: 5 minutes Freeze Time: Overnight

Ingredients

  • 1/3 cup peanut butter
  • 1/3 cup sugar
  • 1 1/3 cup heavy whipping cream
  • 1/4 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup chopped peanut butter cups

Instructions

  1. In a blender, blend the peanut butter, sugar, cream, vanilla, and salt until smooth. Refrigerate the mixture until cold, at least 1 hour.
  2. Once cold, churn the ice cream mixture according to your ice cream machine's instructions. During the last few minutes of churning, add the peanut butter cups. Freeze until firm, preferably overnight.

Notes

© Chocolate Moosey. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish a recipe, please rewrite it in your own words or link back to the post for the recipe.

© Carla Cardello (www.chocolatemoosey.com)

Source: Adapted from The Perfect Scoop

More Ice Cream Recipes



Nutella Ice Cream (no cook, egg free)


Peanut Butter Banana Ice Cream (no cook, egg free)


Strawberries and Cream Ice Cream (no cook, egg free)


Peaches and Cream Ice Cream (no cook, egg free)


Banana Fudge Swirl Ice Cream (no cook, egg free)

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Filed Under: Ice Cream + Frozen Tagged With: baking chocolate, eggless, no-cook, peanut butter, peanut butter cups

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Reader Interactions

Comments

  1. Jen @JuanitasCocina says

    July 15, 2012 at 8:02 AM

    Happy #IceCreamWeek, honey!!! :D
    Reply
    • Carla says

      July 15, 2012 at 10:30 PM

      It's finally here! Happy #icecreamweek !
      Reply
  2. Paula @ Vintage Kitchen says

    July 15, 2012 at 8:06 AM

    No churn, no egg ice cream is like heaven. I, too, forgot to process it every hour, and once did it after a nine hour stay in the freezer, and it turned out great. Peanut butter and chocolate, how much better can it get?! Awesome!
    Reply
    • Carla says

      July 15, 2012 at 11:13 PM

      Yup, no problems here! I'm glad I can still make ice cream and not have an extra appliance hanging around. Thanks Paula :)
      Reply
  3. Family Foodie says

    July 15, 2012 at 9:08 AM

    There are no other words.... Just Amazing! What a fabulous recipe and fabulous photography! I love your posts and seeing how far you have come since we met. Thank you for everything that you do for #SundaySupper!
    Reply
    • Carla says

      July 15, 2012 at 11:23 PM

      Thanks Isabel! And thank YOU for starting such an awesome group!
      Reply
  4. Renee says

    July 15, 2012 at 9:38 AM

    I am certain my husband would probably eat the whole batch in no time. Seriously tasty ice cream.
    Reply
    • Carla says

      July 15, 2012 at 11:25 PM

      He'll love you for sure ;) Thanks Renee!
      Reply
  5. Joan Hayes@chocolate and more says

    July 15, 2012 at 10:04 AM

    Sounds wonderful and love that it makes just a pint, easy to double or triple if wanted! Pinned!
    Reply
    • Carla says

      July 15, 2012 at 11:26 PM

      Thanks Joan!
      Reply
  6. Baker Street says

    July 15, 2012 at 10:28 AM

    Oh Carla! I LOVE your pictures! So beautifully presented! I'm going to try your recipe for next week's brunch! :)
    Reply
    • Carla says

      July 15, 2012 at 11:27 PM

      Thank you! Let me know if you do :)
      Reply
  7. Liz says

    July 15, 2012 at 10:36 AM

    Oh, my. This ice cream looks irresistible! Who needs dinner? I'm going straight to dessert!!!!
    Reply
    • Carla says

      July 15, 2012 at 11:28 PM

      Wait, you mean this wasn't dinner? Thanks Liz!
      Reply
  8. Laura @ Family Spice says

    July 15, 2012 at 11:35 AM

    Oh, I would totally pile on more peanut butter cups!!! Gorgeous!
    Reply
    • Carla says

      July 15, 2012 at 11:29 PM

      I would've too except I kept munching LOL Thanks Laura!
      Reply
  9. diabeticFoodie says

    July 15, 2012 at 11:41 AM

    I'm not a peanut butter fan (I know, I know), but I love this technique.
    Reply
    • Carla says

      July 15, 2012 at 11:31 PM

      :O you can use any kind of nut butter or even Nutella.
      Reply
  10. Cindys Recipes says

    July 15, 2012 at 12:18 PM

    I love the chunks of peanut butter cups, Carla!
    Reply
    • Carla says

      July 15, 2012 at 11:36 PM

      Me too! Thanks Cindy
      Reply
  11. mommasmeals says

    July 15, 2012 at 12:42 PM

    OMG is all I have to say about this treat!! My favorite chocolate in an icecream!! That I don't have to buy an ice cream maker for!! I'm in!
    Reply
    • Carla says

      July 15, 2012 at 11:41 PM

      You're going to have so much fun! :)
      Reply
  12. Sarah says

    July 15, 2012 at 1:08 PM

    You can't get much better than chocolate and PB!!
    Reply
    • Carla says

      July 15, 2012 at 11:44 PM

      Nope it's like the best combination ever! Actually it does get better...on Tuesday... ;)
      Reply
  13. Brianne @ Cupcakes & Kale Chips says

    July 15, 2012 at 1:48 PM

    Amazing! There are no words! I must make this. And I love the photos!
    Reply
    • Carla says

      July 15, 2012 at 11:44 PM

      Thank you :)
      Reply
  14. Elizabeth @Mango_Queen says

    July 15, 2012 at 2:36 PM

    Omg. I love peanut butter in anything. Running to the pantry now to make this. Thanks for sharing your Sunday Supper !
    Reply
    • Carla says

      July 15, 2012 at 11:45 PM

      Let me know how it turned out! And thanks :)
      Reply
  15. Jennie @themessybakerblog says

    July 15, 2012 at 6:43 PM

    Carla, this ice cream looks amazing. It tastes amazing, too. I know because I happened to make the same recipe. We are just too cool for our ice cream makin' selves. Your photos are stunning! They get better with every post. I like the name Carla :) Happy #icecreamweek, my friend.
    Reply
    • Carla says

      July 15, 2012 at 11:47 PM

      Isn't it the best book ever!! Happy #icecreamweek !
      Reply
  16. Real Best Recipe says

    July 15, 2012 at 11:38 PM

    OMG. Pinning this on my Pinterest board NOW! This looks SOOOO amazing!!! Cannot wait to make this!!!! Chocolate and peanut butter together is my absolute FAVORITE! Thanks for sharing!! - Jen @ Real Best Recipe
    Reply
    • Carla says

      July 15, 2012 at 11:48 PM

      Thanks Jen!!
      Reply
  17. sunithi says

    July 15, 2012 at 11:44 PM

    Love simple ! This one is right up my alley ! Am detoxing this week, so will make it next week when I can eat it too :) Thanks for sharing and your pics are amazing !
    Reply
    • Carla says

      July 15, 2012 at 11:48 PM

      You mean ice cream isn't on the detox plan? ;) Thanks!
      Reply
  18. Ashley @ Wishes and Dishes says

    July 16, 2012 at 12:21 AM

    Mmm peanut butter and chocolate together in ice cream - and this looks so easy!!
    Reply
    • Carla says

      July 17, 2012 at 10:48 PM

      Thanks Ashley!
      Reply
  19. Leona Davis says

    July 16, 2012 at 3:44 AM

    Uhh..it looks so yummy and that it leads me to lick my computer screen...haha. I really love this one! :)
    Reply
    • Carla says

      July 17, 2012 at 11:02 PM

      I licked my screen a few times too haha Thanks Leona!
      Reply
  20. brighteyedbaker says

    July 16, 2012 at 2:27 PM

    This ice cream looks perfectly yummy (and how can it not be - it's peanut butter with peanut butter cups)! I have to admit that I'm one of those people who usually goes with the French ice cream method, but I have done Peanut Butter Ice Cream the easy way and it can be just as delicious. :)
    Reply
    • Carla says

      July 17, 2012 at 11:05 PM

      As much as I love making ice cream the traditional way, I wish I could make all ice cream this way. It's way too easy! Thanks :)
      Reply
  21. Kim Bee says

    July 16, 2012 at 6:11 PM

    Great recipe. I adore peanut butter cup ice cream. So good. Love your photos.
    Reply
    • Carla says

      July 17, 2012 at 11:08 PM

      Thank you Kim :)
      Reply
  22. Renee says

    July 17, 2012 at 12:08 AM

    What beautiful photography you have. Love the ice cream flavors too, nice work. :)
    Reply
    • Carla says

      July 17, 2012 at 11:09 PM

      Thanks Renee!
      Reply
  23. j3nn says

    July 17, 2012 at 12:32 AM

    That looks awesomeeeeeeeeee! Yum x LOTS
    Reply
    • Carla says

      July 17, 2012 at 11:18 PM

      Agreed! Thank you :)
      Reply
  24. Erin says

    July 17, 2012 at 10:27 AM

    Love that you can make this without eggs
    Reply
    • Carla says

      July 17, 2012 at 11:23 PM

      Me too! I have so many egg whites in the freezer, I could make a dozen angel food cakes LOL
      Reply
  25. lin says

    July 18, 2012 at 7:35 AM

    Oh lord what have you done,,,, all that dripping lush chocolate ice cream just starting to melt and it needs to be licked at once not to lose any....mmmmmmm oh by the way do you have a recipe for fresh vanilla ice cream... a quick yes or no will do i would hate to stop you making more and more.......ha ha
    Reply
    • Carla says

      July 18, 2012 at 8:19 AM

      I do, but I haven't posted it. It's a recipe where you use some egg yolks, but making it is only a few steps. If you still need it, I can email it to you.
      Reply
  26. Nancy @ gottagetbaked says

    July 19, 2012 at 12:38 PM

    These photos are gorgeous and you've got me sold on the "no need for an ice cream maker" method of making the good stuff. I've been scouring the internet for recipes that don't require one (as much as I love buying new kitchen gadgets, I draw the line there!). I can't wait to try this.
    Reply
  27. Julie says

    July 24, 2012 at 3:40 PM

    Thanks for sharing this recipe! I never thought I could throw something like this together. I actually used lactose free milk so mine didn't set up as well as it would have had I used heavy cream. But it's much better than the bland lactose free ice cream from the store! I hope you don't mind if I share this recipe with my dairy free alterations on my blog.
    Reply
  28. Whitney M says

    July 27, 2012 at 9:13 PM

    I made this a few days ago, and WOW. It's better than store-bought stuff, of course, and this would be so easy to experiment with other flavors. Thanks for the recipe!!
    Reply
  29. Jessica says

    September 3, 2012 at 4:37 PM

    Okay I'm new to this, I don't understand the cooling/freezing part...about how long will it take to be "frozen" ice cream consistency? Yeah I get that it varies from freezer to freezer, but are we talking half an hour or overnight? Also, how long will this keep? I want to make some for an event but I want to make it far enough in advance to try it myself, so in case I screw it up I can give it another go...but if it turns out right the first time, why re-make it?!
    Reply
    • Carla says

      September 3, 2012 at 6:18 PM

      For best results, freeze overnight. I think at the very least it's 4 hours if you're in a hurry, but even then I still say overnight. As for how long it lasts, it can last a few months (sources say 2-4 months). However, this will highly depend on how you store it. If there is a lot of space/air in your container, ice crystals will develop sooner (think freezer burn). You would need to cover the surface w plastic wrap or use a smaller container w little space leftover.
      Reply
      • Jessica says

        September 3, 2012 at 8:08 PM

        Okay, got it! Thanks a lot! I was thinking of storing it in a mason jar. I'm making it as a gift for someone.
        Reply
  30. cassie says

    June 29, 2013 at 7:10 AM

    It just looked so delicious that I had to include it in my ice cream round up. Happy Fourth of July!
    Reply

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I’m Carla, a 30-some single woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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