Fudgy Peanut Butter Ice Cream

We tested this recipe with a package of mini sugar-free chocolate peanut butter cups. If you want to use the larger ones, you'll need to use 2 1/2 (1.5-ounce) packages (5 pieces).

Yield: 8 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 130
  • Calories from fat: 0.0%
  • Fat: 4.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.2g
  • Carbohydrate: 17.5g
  • Fiber: 0.7g
  • Cholesterol: 1mg
  • Iron: 0.5mg
  • Sodium: 157mg
  • Calcium: 246mg


  • 1 (1.4-ounce) package sugar-free, fat-free chocolate instant pudding mix
  • 1 1/2 cups fat-free milk
  • 1 (12-ounce) can evaporated fat-free milk
  • 1 (3.5-ounce) package mini sugar-free chocolate peanut butter cups (such as Russell Stover), chopped


  1. 1. Combine first 3 ingredients, stirring with a whisk until smooth. Stir in chopped candy.
  2. 2. Pour chocolate mixture into the freezer can of a 2-quart ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
  3. carbo rating: 17
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