Go Back

Chocolate Peanut Butter No Bake Ice Cream Cupcakes

Author Ang Paris


For the cupcakes

  • Peanut Butter Fudge divided
  • 12 “scoops” Peanut Butter Fudge Swirl Ice Cream see below
  • 8 Oreo cookies crushed
  • 8 Nutter Butter cookies crushed

For the Peanut Butter Fudge Swirl

  • ½ cup heavy cream
  • 2 tablespoons butter
  • 3 tablespoons brown sugar packed
  • 2 tablespoons cream peanut butter
  • 1 cup Nestle Toll House Dark Chocolate Morsels
  • 1 teaspoon vanilla extract
  • For the Peanut Butter Fudge Swirl Ice Cream -
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • pinch salt
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • ½ cup Peanut Butter Fudge Swirl


  • Cupcakes -
  • Prepare the Peanut Butter Fudge Swirl, and let cool.
  • Prepare the Vanilla Ice Cream and freeze 2-3 hours.
  • Prepare a muffin pan with cupcake papers. Combine the crushed cookies. Fill each cup with 1 tablespoon of the cookie mixture. Drizzle on 1 teaspoon of the fudge swirl mixture.
  • Top each with a scoop of Peanut Butter Fudge Swirl Ice Cream, pressing it down into the well. Freeze for 1 hour. If you want them to look more like ‘cupcakes,’ add another scoop and use the back of a spoon to mold into a rounded top.
  • Drizzle with remaining peanut butter fudge and sprinkle with remaining cookie mixture.
  • Peanut Butter Fudge Swirl -
  • In a small saucepan, combine the cream, butter and sugars together. Heat over low until the sugar is dissolved.
  • Stir in the peanut butter and chocolate morsels and mix until combined.
  • Remove from the heat and whisk in the vanilla extract.
  • Let cool completely.
  • Peanut Butter Fudge Swirl Ice Cream -
  • This recipe works perfectly for a 6-cup (1.5 quart) ice cream maker. Before starting, be sure your freezer bowl has been in the freezer for at least 6 hours.
  • In a medium bowl, whisk together the milk, sugar, vanilla and salt until the sugar is dissolved. Gently stir in the heavy cream. Cover and refrigerate 1 hour.
  • Turn on the ice cream maker and pour the cream mixture into the frozen freezer bowl and let mix until it begins to thicken, about 15 minutes. The ice cream will have a soft, creamy texture.
  • Use a spatula to scoop the ice cream into an airtight container. Swirl in a little of the cooled peanut butter fudge as you go – you’ll want to use about ½ cup, reserving some for later. Store the remaining fudge in an airtight container.
  • Freeze the ice cream for about 2-3 hours so that the ice cream hardens thoroughly.