This Peanut Butter Cup Ice Cream uses only 4 ingredients made in just 5 minutes using a simple mason jar, with no ice cream maker needed. Smooth and creamy peanut butter ice cream is loaded with chopped sugar-free peanut butter cups for the ultimate easy frozen keto treat.

❤️ Why You’ll Love This Peanut Butter Cup Mason Jar Ice Cream Recipe

• Smooth and creamy texture
• Loaded with peanut butter flavor
• Chunks of sugar-free peanut butter cups
• Made using only 4 ingredients in just 5 minutes
• Easy to make, no ice cream maker needed
• Fun for kids to make

Making ice cream could not be easier! I love to break out my ice cream maker as much as anyone else, because the truth is, homemade is better than store bought. But, it’s also really nice to make a quick small batch of ice cream without having to make a custard base and churn in your ice cream maker.

This recipe is so easy, even kids can make it. Simply pour the ingredients in a mason jar, put the lid on and shake, shake, shake! You end up with the consistency of soft-serve, but if you want a firmer ice cream, just freeze for about 3 hours and enjoy!

It really couldn’t be easier and the nice thing is, it makes just a small batch. So you can make just enough for a couple of servings at a time.

🛒 Ingredients for Peanut Butter Mason Jar Ice Cream

• Heavy cream
• Peanut butter
• Allulose
• Sugar-free peanut butter cups

*Exact measurements are listed in the recipe card below.

🥣 Recommended Tools

• Freezer-safe mason jar

🔪 How to Make Mason Jar Ice Cream

Pour the heavy cream into a mason jar.

Add in the melted peanut butter and allulose.

Put the lid on and shake for 3 minutes.

Pour in the chopped SF peanut butter cups.

Shake for another 2 minutes or until it’s the consistency of a slightly loose soft-serve ice cream.

Put the lid back on and freeze for at least 3 hours before serving.

You can top with more chopped peanut butter cups, peanuts or even a drizzle of chocolate sauce.

☑️ Storage Instructions

Store in the freezer for several months in the same mason jar.

💡 Tips

• Make sure your heavy cream is cold. It will thicken much easier, the colder it is. Just like when you use a hand mixer to make whip cream, you want COLD heavy cream.
• Use a large enough mason jar. I use the pint size mason jar from Ball, but any similar jar will work just as well, provided there is enough empty space for all the shaking to occur.
• Melt the peanut butter, but don’t add it in hot. That will quickly bring the temperature of the heavy cream down and make it harder to firm up.
• Shake for the full 5 minutes, or even a minute longer. You can’t skimp on this step, it’s important to get the cream to the right thickened consistency.
• Chop your sugar-free peanut butter cups in small pieces. This will help it mix in more thoroughly with the cream and peanut butter, plus you don’t want huge pieces to bite into. Or maybe you do!? If you do, you can always top with more later.

🔄 Substitutions and Additions

• If you can’t find allulose, you can use a monk fruit/allulose blend. If erythritol is all you can find, you can use it, though I don’t recommend it. Your ice cream will freeze hard and make it more difficult to scoop out. I use allulose because it doesn’t crystallize like erythritol does. Whatever sweetener you end up using, make sure it’s powdered or you will have a gritty texture. If you can’t find powdered, just blitz in your coffee grinder till it’s a powder texture.
• Add in some unsweetened cocoa powder for a little extra chocolate flavor. If you do, be sure to balance it out with a little more sweetener, so your ice cream stays perfectly sweet.
• Add in a teaspoon of vanilla extract for a little extra flavor.
• Swirl in some Homemade Chocolate Sauce or drizzle some over the top right before serving.
• If you love the classic PBJ flavors, skip the chopped peanut butter cups and add in some Blackberry Jam, you will not be disappointed!
• Want even more peanut butter flavor? Drizzle some peanut butter over the top right before serving.

How long do you shake mason jar ice cream?

Typically 3-5 minutes is enough time, depending on how vigorously you shake it. For this recipe, I prefer a full 5 minutes, breaking after 3 minutes to add in the chopped peanut butter cups, then shaking for 2 additional minutes.

Can I use Mason jars to store ice cream?

Absolutely! As long as you are using a freezer-safe mason jar, you can store this ice cream in the jar you made it in.

Why is my homemade ice cream not getting hard?

You want to make sure your peanut butter is not hot, but still runny. Your heavy cream must also be cold and also make sure you shake it until it’s almost the consistency of soft-serve.

What not to do when making ice cream?

Shaking it for too long will border on becoming butter. If you’ve ever whipped cream using a hand mixer and went just a little too long, you know you end up making butter. Go a little longer and you actually do have butter. Butter is great, but you’re not looking to make iced butter.

🍽️ More Keto Peanut Desserts

• Chocolate Peanut Butter Clusters
• Chocolate Cupcakes with Peanut Butter Frosting
• Chocolate Peanut Butter Fudge
• Peanut Butter Mousse
• Chocolate Peanut Butter Truffles