Buy Now → Peanut Butter Cup Ice Cream
A peanut butter ice cream recipe featuring creamy peanut butter, chopped Reese’s peanut butter cups, and miniature chocolate chips.
- Prep Time: 5 minutes
- Chilling Time: 12 hours
- Cook Time: 15 minutes
- Total Time: 20 minutes (plus chilling and freezing time)
- Yield: About 1 kg (2 pints) 1x
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: Dessert
Ingredients
360 milliiliters whipping cream (1 1/2 cups)
360 milliliters whole milk (1 1/2 cups)
150 grams granulated sugar (3/4 cup)
1 teaspoon vanilla extract
Pinch kosher salt or fine sea salt
1 teaspoon vodka (optional, to prevent freezing)
90 grams creamy peanut butter (1/3 cup)
75 grams Reese’s Peanut Butter Cups, chopped (see notes)
50 grams miniature chocolate chips (1/4 cup)
Instructions
In a large bowl, combine whipping cream, whole milk, and granulated sugar, whisking until sugar dissolves.
Stir in vanilla extract, vodka, and salt.
Add peanut butter and whisk until smooth and creamy, with no large chunks of peanut butter remaining. (Some strands or small pieces are fine.)
Cover and refrigerate at least 12 hours, or overnight.
Whisk chilled base briskly to recombine. Pour into ice cream maker, with bowl frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15-20 minutes.
With ice cream maker still churning, add peanut butter cups and miniature chocolate chips, allowing mixture to churn between each addition.
Scoop ice cream into a freezer-safe container.
Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.
Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.
Notes
I used 75 grams of chopped Reese’s cups, or 5 “Snack Size” cups, each weighing .55 oz (15g). If desired, you can substitute 75 grams (about 2 3/4 ounces) miniature or full-size Reese’s cups instead.
Find it online: https://bastecutfold.com/homemade-peanut-butter-cup-ice-cream/