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Scotcheroo Ice Cream

  • Author: Girl Versus Dough
  • Prep Time: 12 hours
  • Cook Time: 5 mins
  • Total Time: 12 hours 5 mins
  • Yield: 1 quart 1x


  • 1 cup milk
  • 3/4 cup granulated sugar
  • 3 eggs
  • 1 cup creamy peanut butter
  • 1 1/2 cups heavy cream
  • 2 teaspoons vanilla
  • 1/2 cup butterscotch chips
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup Rice Krispies cereal, plus more for topping
  • Chopped dry-roasted peanuts, for topping (optional)
  • Chocolate sauce, for topping (optional)


  1. Heat milk in a medium saucepan over medium heat until hot. Meanwhile, whisk sugar and eggs in a large bowl or bowl of a stand mixer 5 minutes until mixture is thickened and a pale yellow.
  2. Pour milk into sugar-egg mixture. Whisk to combine, then pour mixture back into saucepan. Heat over medium-low heat, stirring constantly, 5 minutes until mixture thickens.
  3. Remove saucepan from heat and stir in 1/2 cup peanut butter. Strain mixture through a fine-mesh sieve into a large bowl.
  4. Let mixture cool slightly, stirring often, then stir in the heavy cream and vanilla. Cover bowl and chill in refrigerator 8 hours or overnight.
  5. Churn chilled mixture in ice cream maker according to manufacturer’s directions (I use the KitchenAid ice cream maker attachment and I love it!). Stir in butterscotch chips, chocolate chips and Rice Krispies with a spatula, then swirl in remaining 1/2 cup peanut butter.
  6. Transfer ice cream to a storage container or bowl, cover and freeze at least 4 hours until hard. Serve topped with more Rice Krispies cereal, chopped peanuts and/or chocolate sauce, if desired.