Peanut Butter Cup Ice Cream

This recipe comes from our lovely chef Jenn over at A Cook’s Quest. While there are a million reasons why I adore this girl, her new series Ice Cream Fridays are just another one!

Peanut Butter Cup Ice Cream

1 1/2 c smooth peanut butter
3/4 c white sugar
2 cups milk
1 1/4 heavy whipping cream
2 T vanilla extract
12 regular sized peanut butter cups, frozen and chopped

To make the base, combine peanut butter and sugar until smooth using an electric mixer. Add milk and mix on low until sugar is dissolved- a full two minutes. Really give this some time or you will end up with grainy spots from the sugar.  Add the heavy cream and vanilla and beat until well combined and smooth.  Refrigerate at least 1 hour to chill the mixture.

Follow your ice cream makers directions and process the base. A couple of minutes before you’re ready stop the mixing, add in the chopped, frozen peanut butter cups. The ice cream will be a soft-serve consistency at this point.  You can eat it now, or place in the freezer for a hard set.

Ingredients: Peanut Butter
Meal Type: Desserts, Summer, Egg Free, Gluten Free, Meatless
Categories: Frozen Treats, Make Ahead/Freezer Meal

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