These Peanut Butter Cup Ice Cream Bites are made with just 2 ingredients for a guilt-free sweet treat that’s sure to satisfy!
I can’t believe my chocolate + peanut butter combo loving self just thought to create an ice cream version of my favorite peanut butter cup candy. Well, I did and all my fellow chocolate + peanut butter combo lovers can rejoice with me because these ice cream bites are amazing and such a great treat to beat the summer heat with!
They’re made healthier with the new Open Nature® Scandal-Less Peanut Butter Cup Light Ice Cream on the outside and a thick, creamy pure peanut butter center.
I’m so excited about this new line of Open Nature Scandal-Less Light Ice Creams. They’re lower in calories/fat and higher in protein than regular ice cream and have between 240-370 calories per pint. So great for guilt-free indulging.
In addition to my favorite Peanut Butter Cup, my local Tom Thumb has several other tempting Open Nature Scandal-Less Light Ice Cream flavors like Sea Salt Caramel, Mint Chocolate Chip, Cookie & Cream, Vanilla Bean, Chocolate Chip Cookie Dough and Mocha Chip. A flavor for everyone!
For those who eat ice cream almost every night, like me, you’ll love having a variety of these pint-sized flavors stocked in the freezer to grab and scoop a few spoonfuls from whenever that ice cream craving hits.
Alongside the pints of ice cream in our freezer, I now keep a container of these Peanut Butter Cup Ice Cream Bites that the whole family is crazy about! They’re so easy to make and keep great in the freezer for weeks.
You start by letting the ice cream set out for about 30 minutes or until it’s almost melted and then scoop a tablespoon into each of 12 mini muffin cups. Then add a teaspoon of peanut butter and gently press it down into the center of the melted ice cream. Top each one off with more melted ice cream and drizzle with peanut butter, if desired.
Freeze for about 2 hours before popping each bite out with a knife and transferring them to a freezer-safe plastic container. That’s all there is to it! You’ll be so glad to have these yummy bites on hand when you’re craving something sweet to beat the afternoon heat or to satisfy that late-night ice cream craving.
I buy my Open Nature Scandal-Less Light Ice Cream at my local Tom Thumb, and you can also find them exclusively at all of the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Shaw’s, Star Market, and Carrs/Safeway. Visit tomthumb.com to find a store near you and to discover more recipe ideas.
I hope you enjoy these tasty peanut butter cup ice cream bites as much as I do!
- 1 (1 pint) container Open Nature® Scandal-Less Peanut Butter Cup Light Ice Cream
- 1 cup creamy peanut butter
- Set pint of ice cream at room temperature until almost melted, about 30 minutes.
- Melt peanut butter in a microwave safe bowl for about 15 seconds until slightly melted. Stir until creamy. If too thin to scoop, let set until it's thick enough to scoop with a teaspoon measurer.
- Spray 12 cups of a mini muffin pan with non-stick cooking. Once ice cream is melted, scoop 1 tablespoon into each of the 12 muffin cups. Scoop 1 teaspoon of peanut butter into the center of the melted ice cream in each muffin cup. Use the end of a skewer or chopstick to press the peanut butter down slightly into the center of the melted ice cream. Use any remaining ice cream to top off each muffin cup without overflowing it. Drizzle remaining peanut butter evenly over the tops of all of the ice cream bites, if desired.
- Place muffin pan in the freezer and let the ice cream bites freeze for at least 2 hours. Remove the pan from the freezer and pop each bite out with a knife. Stack the ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.
- When ready to eat, remove however many bites you want from the freezer container and let set out for a few minutes before eating.
This is a sponsored conversation written by me on behalf of Albertsons Companies . The opinions and text are all mine. Thank you for supporting the brands that make The BakerMama possible.