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Peanut butter ice cream cornucopias

Karen Miner is the Food Associate Editor for SheKnows, ChefMom and FabulousFoods. She is a freelance writer, recipe developer and is also the cook, author and photographer behind the food blog, Tasty Trials, a collection of original reci...

Adorable and festive horns of plenty

Indulge in a sweet Thanksgiving cornucopia overflowing with homemade peanut butter ice cream and bits of your favorite peanut butter candies. Not only are these super easy to make, they'll be a huge hit with both the kids and adults this Thanksgiving.

Peanut butter ice cream cornucopias

Although cornucopias are typically filled with healthy fruits and vegetables, we think ice cream is the perfect substitution this holiday season. Add a bit of whimsy to your Thanksgiving dessert spread with these peanut butter and chocolate horns of plenty. To make these treats even easier, start with premade ice cream and mix in the candy of your choice.

Peanut butter ice cream cornucopias

Makes about 4 cups of ice cream; 8-10 cornucopias

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/3 cup Reese's Pieces
  • 3 Reese's Peanut Butter Cups, chopped
  • 1 (2.1-ounce) Butterfinger candy bar, chopped
  • Waffle cones
  • Chocolate chips or chocolate candy melts
  • Sprinkles (optional)
  • Extra candy (optional)

Directions:

  1. In a saucepan, combine heavy cream, milk, peanut butter and sugar. Heat over medium-low heat, whisking constantly, until peanut butter is melted and sugar is dissolved. Pour into glass bowl or measuring cup and transfer to refrigerator to chill completely.
  2. Once mixture is cold, pour into the bowl of an ice cream maker. Run ice cream maker for about 30 minutes, until ice cream is set up.
  3. Transfer ice cream to a container and stir candy in quickly. Put in freezer overnight to finish setting up completely.
  4. When ready to make the cornucopias, melt enough chocolate in a bowl to dip the open end of the waffle cone in (about an inch up the cone). Quickly roll chocolate-coated cone in sprinkles, if using. Put on parchment paper and into refrigerator for a few minutes for chocolate to harden. (Do not store cones in refrigerator if making ahead.)
  5. Remove ice cream from the freezer and let soften for about 20 minutes. (Ice cream will seem crumbly until melted enough.) Scoop ice cream into cornucopias and serve with extra candy, if desired.

More holiday dessert recipes

Gobble latte coffee spoons
4 Best fudge recipes
Gluten-free holiday desserts

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