I know during these cold months, ice cream isn’t the first thing that comes to mind to make…but sometimes it’s nice to step outside of the box. My husband is a big fan of peanut butter cups and I happened to pick up a bag of the minis during my last trip to Target. They were on clearance in the Valentine’s Day section, so I figured why not.
After I came home I knew I wanted to make ice cream with them, but was just going to do vanilla bean and add them in, but then it hit me to find a recipe that had peanut butter ice cream. I found the perfect recipe and this ice cream was amazing! If I buy peanut butter cup ice cream from the grocery store, the peanut butter flavor is subtle – not with this recipe! You could taste the peanut butter in every spoonful and my husband asked that when I make it next time to leave out the peanut butter cups. I know it’s not the healthiest version, but after the crazy busy week I’ve had, it was nice to sit down with a small bowl and indulge.
1 1/4 cups smooth peanut butter
3/4 cup sugar
1 1/4 cups whole milk
2 cups heavy whipping cream
1 1/2 tsp vanilla extract
1 1/2 cups chopped peanut butter cups
In a medium bowl, mix the peanut butter and sugar with a hand mixer until the sugar is incorporated into the peanut butter. Add the milk and mix on low. Allow time for the sugar to dissolve into the milk before moving on to the next (no one likes ice crystals in their ice cream). Stir in the heavy cream and vanilla extract.
Using your ice cream maker according to the manufacturer’s instructions, process the ice cream until it has thickened. Pour in the chopped peanut butter cups when there’s only a few minutes left in the process. Remove from the ice cream maker and place into freezer safe containers. Freeze for several hours to have a soft-serve consistency or longer for a more firm ice cream.
Try not to eat all of it in one sitting! 🙂
Source: Recipe Girl