Peanut Butter Cup Ice Cream Cones

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Peanut Butter Cup Ice Cream Cones
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 12
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We dipped cones of peanut butter ice cream in melted peanut butter and chocolate chips and topped with crushed peanuts for an extra peanut-chocolaty frozen delight.
By Deborah Harroun
Updated Aug 13, 2012


  • 12 sugar-style ice cream cones with pointed ends
  • 2 1/4 cups semisweet chocolate chips
  • 1 container (1 1/2 quarts) peanut butter cup ice cream
  • 1/4 cup peanut butter
  • 1 cup peanuts, chopped


  • 1
    Stand each ice cream cone in small glass or cup. In small microwavable bowl, microwave 1/4 cup of the chocolate chips uncovered on High 30 to 60 seconds, stirring once, until chips are softened and can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag. Cut off corner of bag; squeeze bag to drizzle chocolate in bottom of each cone.
  • 2
    Fill each cone to the top with ice cream. Using small scoop, top each cone with a scoop of ice cream. Freeze until firm, about 30 minutes.
  • 3
    In medium microwavable bowl, microwave peanut butter and remaining 2 cups chocolate chips uncovered on High 1 minute; stir until melted. Cool about 10 minutes. Place chopped peanuts in small bowl.
  • 4
    Remove ice cream cones from freezer. Working with one at a time, dip top of cone into chocolate-peanut butter mixture. Immediately roll in peanuts. Return cones to glasses; return to freezer until completely set.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use your favorite ice cream flavor and/or nuts. You can also replace the peanut butter with coconut oil.
  • tip 2
    Substitute candies or sprinkles for the peanuts.


Nutrition Facts are not available for this recipe
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