The first time I made these Peanut Butter Ice Cream Truffles, the chocolate cracked softly when I bit in, and the cold, creamy peanut butter center melted right after. It’s that mix of smooth and crunchy that makes them impossible to stop eating.
I made them on a hot afternoon, and they disappeared from the freezer faster than I expected. My friends kept asking if they were store-bought—it felt like a little win.
If you love peanut butter and chocolate together, these truffles are your next easy, dreamy treat.
Why You’ll Love This Recipe
- Reader Favorite: As one reader said, “These taste like frozen peanut butter cups!”
- Creamy and Rich: Smooth peanut butter swirled into sweet cream creates a perfectly balanced frozen dessert.
- Quick to Make: Ready in under an hour with just a few steps.
- Make-Ahead Friendly: Freeze in batches for convenient sweet treats anytime.
- Great for Special Diets: Works well with sugar-free and low-carb eating plans.
What You Need to Know Before You Start
Prep Time & Cook Time:
- Prep Time: 15 minutes
- Freeze Time: 30 minutes
- Total Time: About 45 minutes
Servings: This recipe makes about 20 truffles—enough for 10 people if you eat two each. Need more? Double the recipe and use two baking sheets.
Difficulty: Easy enough for beginners but impressive enough for parties.
Required Kitchen Tools
- Medium mixing bowl
- Hand mixer or whisk
- Small saucepan
- Baking sheet
- Parchment paper
- Small cookie scoop or spoon
- Fork for dipping
Ingredients for Peanut Butter Ice Cream Truffles
These frozen treats use simple ingredients that create amazing flavor and smooth texture. The creamy base gets its richness from heavy cream and peanut butter, while the chocolate coating adds the perfect finishing touch. Here’s everything you’ll need to bring this dessert together:
For the Ice Cream Base:
- Heavy Cream (2 cups): Creates the rich, creamy texture of homemade ice cream.
- Peanut Butter (1/2 cup): Use smooth peanut butter for the best consistency.
- Granulated Stevia (1/3 cup): Sweetens without added sugar. You can use regular sugar if preferred.
- Vanilla Extract (1 teaspoon): Adds depth and enhances the peanut butter flavor.
- Xanthan Gum (1/4 teaspoon): Helps thicken the mixture and prevents ice crystals.
For the Chocolate Coating:
- Sugar-Free Dark Chocolate (8 ounces): Melts smoothly for a rich coating.
- Coconut Oil (2 tablespoons): Thins the chocolate for easy dipping and creates a crisp shell.
Variations for Peanut Butter Ice Cream Truffles
- Add Crunch: Mix in chopped peanuts or crushed cookies before freezing.
- Try Different Nut Butters: Swap peanut butter with almond butter or cashew butter for a different flavor.
- Add Mix-Ins: Fold in mini chocolate chips or crushed graham crackers to the ice cream base.
- Change the Coating: Use milk chocolate, white chocolate, or even a drizzle of caramel.
- Make It Fancy: Sprinkle sea salt, chopped nuts, or coconut flakes on top of the chocolate coating before it sets.
How to Make Peanut Butter Ice Cream Truffles Step-by-Step Instructions
1. Prepare Your Tools
Line a baking sheet with parchment paper and set it in the freezer. This will help your truffles freeze faster.
2. Make the Ice Cream Base
In a medium bowl, combine heavy cream, peanut butter, stevia, vanilla extract, and xanthan gum. Use a hand mixer to blend everything together for about 2 minutes until smooth and slightly thickened. The mixture should look creamy and well combined.
3. Freeze the Base
Pour the mixture into a shallow container or keep it in the bowl. Place it in the freezer for about 20 minutes, stirring every 5 minutes to prevent hard ice crystals from forming. The mixture should be firm enough to scoop but not rock solid.
4. Form the Truffles
Using a small cookie scoop or spoon, scoop out portions of the ice cream mixture. Roll each portion between your palms to form smooth balls. Place them on the frozen baking sheet. Work quickly so the mixture doesn’t melt. Once all truffles are formed, freeze them for another 15 minutes until very firm.
5. Prepare the Chocolate Coating
In a small saucepan over low heat, melt the sugar-free dark chocolate with coconut oil. Stir constantly until completely smooth. Remove from heat and let it cool slightly for easier dipping.
6. Coat the Truffles
Remove a few truffles from the freezer at a time. Use a fork to dip each truffle into the melted chocolate, letting excess chocolate drip off. Place the coated truffle back on the parchment-lined baking sheet. Work in small batches to keep the truffles frozen.
7. Final Freeze
Once all truffles are coated, return the baking sheet to the freezer for at least 10 minutes to set the chocolate coating completely.
Serving and Decoration
How to Serve Peanut Butter Ice Cream Truffles
These frozen treats are perfect for any occasion:
- At Parties: Arrange on a chilled platter for easy grab-and-go desserts.
- As After-Dinner Treats: Serve 2-3 truffles per person with coffee or tea.
- For Special Occasions: Place in small paper cups for a fancy presentation.
- With Toppings: Drizzle with extra chocolate or sprinkle with chopped peanuts before serving.
- In Gift Boxes: Pack in decorative boxes with parchment paper for homemade gifts.
Storing Peanut Butter Ice Cream Truffles
- Freezer Storage: Keep truffles in an airtight container with parchment paper between layers for up to 2 weeks. They taste best when eaten within the first week.
- Before Serving: Let truffles sit at room temperature for 2-3 minutes before eating for the best creamy texture.
- Don’t Refrigerate: These must stay frozen or they will become too soft.
Tips and Tricks for Success
- Keep Everything Cold: Work quickly and keep truffles frozen between steps for easier handling.
- Perfect Chocolate Coating: If your chocolate is too thick, add more coconut oil one teaspoon at a time.
- Smooth Balls: Wet your hands with cold water before rolling truffles to prevent sticking.
- Even Sizes: Use a cookie scoop to make all truffles the same size so they freeze evenly.
- Prevent Cracking: Let the chocolate cool slightly before dipping so it doesn’t crack from temperature shock.
- Double Coat: For thicker chocolate shells, dip truffles twice with a quick freeze in between.
Nutrition
| Nutrient | Per Truffle (1 of 20) |
|---|---|
| Calories | 145 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Carbohydrates | 4g |
| Fiber | 1g |
| Sugar | 1g |
| Protein | 3g |
| Sodium | 20mg |
Nutrition values are approximate and based on using sugar-free sweetener and sugar-free chocolate.
PrintPeanut Butter Ice Cream Truffles
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: About 20 truffles 1x
Ingredients
Ice Cream Base:
- 2 cups (480ml) heavy cream
- 1/2 cup (130g) smooth peanut butter
- 1/3 cup (65g) granulated stevia (or sweetener of choice)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon xanthan gum
Chocolate Coating:
- 8 ounces (225g) sugar-free dark chocolate, chopped
- 2 tablespoons (30ml) coconut oil
Instructions
- Prep the Baking Sheet: Line a baking sheet with parchment paper and place it in the freezer.
- Make Ice Cream Base: In a medium bowl, combine heavy cream, peanut butter, stevia, vanilla extract, and xanthan gum. Beat with a hand mixer for 2 minutes until smooth and slightly thickened.
- Partial Freeze: Transfer mixture to freezer for 20 minutes, stirring every 5 minutes to prevent ice crystals.
- Form Truffles: Using a small cookie scoop, form mixture into balls and place on the frozen baking sheet. Freeze for 15 minutes until very firm.
- Melt Chocolate: In a small saucepan over low heat, melt chocolate with coconut oil, stirring until smooth. Remove from heat and cool slightly.
- Coat Truffles: Working in small batches, dip each truffle in melted chocolate using a fork. Let excess drip off and return to baking sheet.
- Set Chocolate: Freeze coated truffles for at least 10 minutes until chocolate is completely set.
- Serve: Let truffles sit at room temperature for 2-3 minutes before enjoying.
Peanut Butter Ice Cream Truffles FAQs
Yes, you can use 1/2 cup of granulated sugar or your preferred sweetener in place of stevia.
Xanthan gum helps create a smoother texture, but you can skip it if you don’t have any. The truffles will still taste great.
Yes, you can whisk everything together by hand. It will just take a bit more effort to get the mixture smooth.
You can use vegetable oil or even a small amount of butter to thin the chocolate.
Absolutely! Any type of chocolate works well for coating these truffles.
Make sure your truffles are very frozen and let the melted chocolate cool slightly before dipping.
Conclusion
Peanut Butter Ice Cream Truffles are the perfect frozen treat that brings together creamy peanut butter and rich chocolate in every bite. Whether you’re making them for a party, meal prepping desserts for the week, or just treating yourself, these simple truffles deliver big flavor with minimal effort. The best part is how easy they are to customize with your favorite mix-ins and toppings.
