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Peanut Butter Ice Cream with Chopped Peanut Butter Cups

Peanut Butter Cup Ice Cream with Chopped Peanut Butter Cups

What's not to love about a peanut buttery ice cream with chunks of peanut butter cup mixed in?

  • 1 1/4 cups creamy peanut butter
  • 3/4 cup granulated white sugar
  • 1 1/4 cups whole milk
  • 2 cups heavy whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups chopped chocolate peanut butter cups (8 to 10 regular size PB cups)
    • In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved- a full two minutes. You don't want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla and beat until well combined and smooth.
    • Turn on your ice cream machine, pour the base in the freezer bowl (make sure it has been in your freezer for 24 hours), and let mix until thickened, about 25 to 30 minutes. A couple of minutes before you're ready stop the mixing, add in the chopped peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it.

    Recipe adapted from