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Peanut Butter Ice Cream Cups made with GoMacro peanut butter bar

Peanut Butter Ice Cream Cups

Prep Time: 1 hour 45 minutes Cook Time: 0 minutes Total Time: 1 hour 45 minutes

You'll definitely want to double this Peanut Butter Ice Cream Cup recipe from @purelykaylie as this delicious treat will disappear in no time! This recipe requires a Peanut Butter MacroBar.

Yield: 8 servings


  • 1 cup Roasted Unsalted Peanuts, Crust
  • 2 1/2 Peanut Butter MacroBar, chopped, Crust
  • 2 tbsp Peanut Butter, Crust
  • 2 tbsp Maple Syrup, Crust
  • 1 tsp Vanilla Extract, Crust
  • Pinch Salt, Crust
  • 1 cup Raw Cashews, soaked, Ice Cream
  • 3/4 cup Full-fat Canned Coconut Milk, Ice Cream
  • 3 tbsp Maple Syrup, Ice Cream
  • 3 tbsp Coconut Oil, melted, Ice Cream
  • 1 tsp Blue Spirulina Powder, Ice Cream


1. Soak cashews in hot water for 30 minutes. Meanwhile, prepare the crust.
2. Combine peanuts, Peanut Butter MacroBars, peanut butter, maple syrup, vanilla extract, and salt in a food processor. Process for 2-3 minutes or until a sticky dough forms. You should be able to pinch the dough together with your fingers.
3. Line 8 slots of a muffin tin with a muffin liner or a thick strip of parchment paper. Divide the dough among each slot. Firmly press the dough across the bottom of the tin.
4. Drain the water from the soaked cashews. Combine cashews, coconut milk, maple syrup, melted coconut oil, and blue spirulina powder in a blender. Blend until smooth.
5. Divide the blue filling among each slot.
6. Chill in the freezer for 1 hour or until the filling solidifies. After, remove from the freezer and dethaw for 10 minutes before enjoying

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