Indulge your sweet tooth with a treat that’s both decadent and easy to make! These Chocolate Peanut Butter Ice Cream Cups are the ultimate dessert for any peanut butter lover, combining the rich flavors of chocolate and creamy peanut butter in a delightful frozen treat. With just 15 minutes of prep time, you can whip up a batch of these mouthwatering cups that will have everyone begging for more. Perfect for summer parties, movie nights, or a simple dessert at home, these ice cream cups are sure to impress. Ready to dive into this deliciously simple recipe? Let’s get started!
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 12 cups
Ingredients
- 1 cup peanut butter
- 1/2 cup maple syrup
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil, melted
Instructions
- Begin by gathering all your ingredients: 1 cup of peanut butter, 1/2 cup of maple syrup, 1/4 cup of cocoa powder, 1 teaspoon of vanilla extract, and 1/4 cup of melted coconut oil.
- In a mixing bowl, combine the peanut butter and melted coconut oil. Stir them together until they are well blended and smooth.
- Add the maple syrup to the peanut butter and coconut oil mixture. Mix thoroughly until the ingredients are fully incorporated.
- Next, sift in the cocoa powder to avoid any lumps. Stir the mixture again until the cocoa powder is completely combined, resulting in a rich chocolate flavor.
- Finally, add the vanilla extract to the mixture. Stir well to ensure that the vanilla is evenly distributed throughout the mixture.
- Prepare a muffin tin by lining it with paper liners or silicone molds. This will make it easier to remove the ice cream cups once they are frozen.
- Spoon the chocolate peanut butter mixture into each cup, filling them about three-quarters full to allow for expansion as they freeze.
- Once all cups are filled, smooth the tops with a spatula or the back of a spoon to create an even surface.
- Place the muffin tin in the freezer and allow the ice cream cups to freeze for at least 2-3 hours, or until they are firm.
- After the ice cream cups have frozen solid, remove them from the muffin tin. If using paper liners, gently peel them away from the cups.
- Serve the chocolate peanut butter ice cream cups immediately or store them in an airtight container in the freezer for up to two weeks.
- Enjoy your delicious homemade chocolate peanut butter ice cream cups as a delightful treat!
Tips
- Use Natural Peanut Butter: For the best flavor and texture, opt for natural peanut butter without added sugars or oils. It will give your ice cream cups a more authentic taste.
- Melt Coconut Oil Gently: When melting the coconut oil, do so over low heat or in short bursts in the microwave to prevent it from getting too hot. This ensures a smooth blend with the peanut butter.
- Sift Cocoa Powder: Sifting the cocoa powder before adding it to the mixture helps avoid any lumps, resulting in a smoother and creamier texture.
- Customize Your Sweetness: Feel free to adjust the amount of maple syrup based on your sweetness preference. You can even substitute it with honey or agave syrup if desired.
- Experiment with Add-ins: Consider adding chocolate chips, chopped nuts, or a sprinkle of sea salt on top before freezing for an extra layer of flavor and texture.
- Store Properly: To keep your ice cream cups fresh, store them in an airtight container in the freezer. They can last up to two weeks, but we doubt they’ll last that long!
- Let Them Sit Before Serving: If the cups are too hard to remove from the muffin tin, let them sit at room temperature for a few minutes to soften slightly before gently pulling them out.Enjoy crafting these delightful Chocolate Peanut Butter Ice Cream Cups, and watch them disappear in no time!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 6g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 0mg
