Dark Chocolate Peanut Butter Ice Cream Cups
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • ¾ cup creamy peanut butter
  • ½ cup sugar
  • ¼ cup honey
  • 8 oz bittersweet chocolate, finely chopped
  • 8 oz semisweet chocolate, finely chopped
  • 1 ½ Tablespoons coconut oil
  • 3. In a double boiler
  • 18 muffin cups and place in a muffin tin. I used a Misto Brushed Aluminum Olive Oil Sprayer filled with grapeseed oil, since I don’t really use Pam.
  • 1 Tablespoon of melted chocolate into a muffin cup. Pick up and rotate muffin cup so that chocolate runs up all the sides of the cup. Repeat for each cup. Place chocolate-lined muffin cups in freezer for



Log in or Register to write a comment.