Peanut Butter Cup Ice Cream

Peanut Butter Cup Ice Cream

I’ve been making a ton of frozen treats lately. With the crazy heat outside, I feel like the best way to “cook” is to not use any heat at all. Sure, some ice creams use eggs, but since you have to cook the ice cream mixture in that case, I’ve been trying quite a few quick (egg free) ice cream recipes.

One of my favorite ice cream treats is a Sonic Blast with Reese’s cup pieces mixed in. Reese’s cups for me is just one of those candies I can’t say no to. I can only buy them if I have a recipe in mind, otherwise I tend to black out and find myself surrounded by Reese’s wrappers. Those things are my weakness.

In a brief, insane (yep, insane…I’m trying to lose some weight y’all!) moment, I thought to look up recipes for Reese’s ice cream, and I came across this one. Two great things…it comes together quickly and it’s egg free (no cooking!). Taste wise? Let’s just say that I’m thankful that I bought the fancy little ice cream cup that I have, because 1/2 cup of ice cream fits in there and in my mind, it feels like I’m eating a full bowl. I really could have eaten the whole container in one serving, I imagine.

Peanut Butter Cup Ice Cream
Source: barely adapted from Recipe Girl (originally found in the Cuisinart Ice Cream book)

Ingredients:

  • 1 1/4 cups peanut butter
  • 3/4 cup granulated sugar
  • 1 1/4 cups whole milk
  • 2 cups heavy whipping cream
  • 2 tsp. vanilla extract
  • 2 cups chopped peanut butter cups

Directions:

  1. In the bowl of a stand mixer, add the peanut butter and sugar and beat the mixture for 2 minutes until it’s very smooth. Add the milk to the bowl and mix everything on low for another 2 minutes, until the sugar is completely dissolved. Add the heavy cream and vanilla extract and beat the mixture on low for another 2 minutes, until the ice cream base is well-combined. Chill the mixture in the fridge for an hour.
  2. Take the ice cream mixture out of the fridge, give it a quick stir to make sure nothing settled and add the ice cream to your ice cream machine, and churn the mixture according to your manufacturer’s instructions. Add the chopped peanut butter cups, and stir them into the churned ice cream. At this point, the ice cream will be like a soft serve ice cream. If you’d prefer a more scoopable consistency, place the ice cream in a freezer safe container and freeze the ice cream for a few hours. Enjoy!

 

Comments

  1. oh my, I REALLY want some of this. Until I get my ice cream maker back I may need to go buy some at the store. But I’m pinning this to make later—I especially love that it’s egg-free!

  2. OH EMMMM GEEE. I need this in my life stat! We have been reaching 100 degree temps this past week and all I can think of is ice cream and yogurtland. I need this in my belly soon!

  3. Good LORD girl! I absolutely LOVE peanut butter!!!!! YUMMMMM

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