Day 2 of the Virtual Ice Cream Social, and today I bring you sweetest treat of all. Peanut butter ice cream with chopped mini peanut butter cups. If you are a peanut butter lover I think you are going to love this ice cream recipe. Once again, this is an eggless recipe that you can make right away as long as your ice cream attachment is frozen!
As a kid I wasn’t a fan of fancy ice creams like this one. I loved me some plain old vanilla ice cream. As I began to grow older I started becoming adventurous with my ice cream flavors. And, well now… I make all sorts of concoctions in my kitchen. I got the idea for this recipe a few months back when I picked up a bogo of Ben & Jerry’s ice cream. They didn’t have my favorite chocolate chip cookie dough, so I opted for a peanut butter ice cream with peanut butter cups. It was amazing but oh-so-sweet. 1 scoop was a perfect serving size. My adapted version is just the same… a few scoops and it will put you over the top!
Adapted from: RecipeGirl.com
- 1-½ cups smooth peanut butter
- 1 cup sugar
- 1-½ cup whole milk
- 2 cups heavy cream
- 1 cup mini peanut butter cups chopped
- Using a KitchenAid Stand Mixer, cream peanut butter sugar together until smooth (about one minute on medium speed). Turn the mixer off then add the whole milk. Mix on low until most of the liquid has mixed with the peanut butter mixture--mix for a good 2-3 minutes until it's a thinned out peanut butter consistency. Add the heavy cream and mix for 30 seconds or until incorporated.
- Pour ice cream mixture into ice cream machine and churn according to manufacturers directions. *I use the KitchenAid Ice Cream Maker Attachment and this batch churned for 25 minutes. The ice cream will be the consistency of soft serve. Carefully, fold in chopped peanut butter cups, store in an airtight container in the freezer for up to one week.