Peanutty Peach Ice Cream Cups

Peanutty Peach Ice Cream Cups


⅓ cup Dierbergs crunchy peanut butter
⅓ cup light corn syrup
2 cups Dierbergs crispy rice cereal
6 cups peach ice cream, slightly softened
Sliced fresh homegrown peaches (optional)


In large bowl, combine peanut butter and corn syrup; stir until well mixed. Stir in cereal until evenly coated. Reserve ¼ cup of the mixture for garnish. Press remaining mixture into bottom and up sides of 8 muffin cups that have been lightly coated with no-stick cooking spray. Place rounded scoop of ice cream into each cup. Cover and freeze until firm, at least 4 hours. Let stand at room temperature 5 minutes before serving. Crumble reserved crust mixture over top. If desired, top each cup with peach slice.


Sharon Dierberg’s preference for this pie is Breyer’s Peach Ice Cream which is available all year round.

Servings: 8
Serving Size: Per Serving

Per Serving
Calories: 306
Cholesterol: 23 mg
Fat: 12 g
Sodium: 159 mg
Carbohydrates: 44 g
Protein: 6 g
Fiber: 1 g