Creamy peanut butter ice cream with chunks of peanut butter cups throughout.
I promised you ice cream, I am here to deliver! Last week we had Double Cookie Dough Ice Cream, earlier this week was Brownie Fudge Ice Cream Shakes, and now today a peanut butter and chocolate lover’s dream come true! Seriously, this one is peanut butter heaven. A peanut butter based ice cream with peanut butter cups mixed in!
I decided to experiment a little when I made this peanut butter ice cream. I had lots of whole milk left in the fridge, and didn’t want it to go to waste. So why not try to use all whole milk in a recipe, instead of part whole milk part heavy cream. It cut down on the calories and fat some, but still left it creamy. This peanut butter ice cream doesn’t have eggs in it, like the Double Cookie Dough Ice Cream, so you start churning it right away. It isn’t quite as creamy as the egg based ice creams, but still so good!
I also had left over Peanut Butter Chocolate Balls that I used, but you can definitely chop up a few Reese’s peanut butter cup, or use the mini’s. I thought about adding chocolate swirls, but in the end I don’t think it needs it. I have never had peanut butter ice cream before, and it was so much better than I thought it would be. I was worried the peanut butter would over power everything, but it works perfectly, and is a delicious cool and creamy treat.
- 1¼ cups peanut butter
- ¾ cup sugar
- 3¼ cups whole milk
- 1½ tsp vanilla
- 1½ cups Peanut Butter Cups, chopped
- Using an electric mixer, combine peanut butter and sugar; mix until smooth. Mixing on low add 1 cup of milk. Mix for 2 minutes, until the sugar is dissolved and it is smooth. Add the remaining milk, and vanilla. Mix until well combined.
- Using an ice cream maker, churn the milk mixture according to the manufacturer’s instructions.
- Once the ice cream is churned, place in an air tight container. Add the chopped peanut butter cups, and fold in. Place in the freezer for at least an hour before serving.