Chocolate peanut butter ice cream pops


Ashley Evert, Assistant L&A&E Editor

Chocolate peanut butter ice cream pops

Reese’s cups, candies, cakes and pies – we can’t get enough of this heavenly duo. This recipe came from a half-hour-long search of anything to do with chocolate and peanut butter on Pinterest and drooling all over the keyboard while doing so. For those of us who like to live on the wild side and continue to consume ice cream during the chilly months, here’s a delectable treat that will leave you screaming for ice cream.

Cook Time: 0 minutes

Prep Time: 15 minutes

Freeze Time: 2 hours


8 five ounce paper cups

8 Popsicle sticks


1 cup roasted salted peanuts, chopped

12 chocolate peanut butter cups, unwrapped and cut roughly into eighths

¾ cup hot fudge sauce, warmed but not hot

¾ cup smooth peanut butter, warmed but not hot

1 quart chocolate ice cream, softened but not melted


  1. Begin layering. Place a spoonful of chopped peanuts in the bottom of each cup. Spread a
small scoop of ice cream over top of the peanuts so it is even.
2. Pour a spoonful of the hot fudge sauce on top of the ice cream. If it doesn’t spread out on its
own, use the spoon to nudge it toward the sides so it’s an even layer.
3. Top the hot fudge sauce with a spoonful of chopped peanuts so the fudge is covered.
4. Add another softened scoop of vanilla on top of the peanuts and spread it around.
5. Spoon a tablespoon of the peanut butter onto the vanilla and smooth it into an even layer.
6. Top the peanut butter with a generous handful of peanut butter cup chunks.
7. Spoon on the last layer of ice cream and then smooth it out evenly.
8. Add a layer of chopped peanuts on top and press down on them slightly to embed them in the top.
9. Insert a Popsicle stick in the middle and press down until it’s almost all the way through.
10. The pops need to refreeze for a few hours until the ice cream is firm again, then snip the paper cup with
scissors and carefully peel it away.