Peanut Butter Cup Ice Cream
Creamy homemade Peanut Butter Cup Ice Cream has chunks of chopped Reeses peanut butter cups throughout. This small batch sweet ice cream is perfect for a hot summers day.
Servings 10
Calories 637kcal
Equipment
- KitchenAid Stand Mixer
- KitchenAid Ice Cream Attachment
Ingredients
- 1-½ cups Smooth peanut butter
- 1 cup Granulated White Sugar
- 1-½ cup Whole milk
- 2 cups Heavy cream
- 1 cup Mini peanut butter cups chopped
Instructions
- Using a KitchenAid Stand Mixer, fitted with a whisk attachment, cream the peanut butter sugar together until smooth (about one minute on medium speed).
- Turn the mixer off. Then pour in 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 1 minute or until incorporated.
- Pour ice cream mixture into ice cream machine and churn according to manufacturers directions (about 25-30 minutes for most ice cream machines). The ice cream will be the consistency of soft serve.
- Once the ice cream is done churning, carefully, fold in chopped peanut butter cups. Freeze for at least 2-3 hours before eating. Store in an airtight container in the freezer for up to one week.
Notes
- Yield - This recipe yields about 2-2.5 pints of ice cream.
- Ice Cream Machine - I use the KitchenAid Stand Mixer fitted with the KitchenAid Ice Cream Maker Attachment and this batch churned for 25 minutes.
- Storage - Each ice cream season I'll purchase 25-50 disposable paper pint cups to store my ice cream in. I also have two reusable 1.5 quart Tivoli Ice Cream containers, because let's face it. I like to make a lot of ice cream!
- Peanut Butter Cups - If you happen to have full size peanut butter cups and not the mini peanut butter cups you can definitely use them instead. You will want to use about 8-10 regular sized peanut butter cups.
- Ice Cream Cake - Easily turn this peanut butter cup ice cream into an ice cream cake. You can try my Peanut Butter Chocolate Ice Cream Cake or my Peanut Butter Fudge Ice Cream Cake.
Nutrition
Serving: 0.25g | Calories: 637kcal | Carbohydrates: 46g | Protein: 15g | Fat: 47g | Saturated Fat: 19g | Cholesterol: 71mg | Sodium: 313mg | Potassium: 433mg | Fiber: 3g | Sugar: 39g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg