Ever since summer started, I’ve been seeing all these fabulous ice cream recipes popping up all over the internet. Unfortunately for me, I did not have an ice cream maker. After bookmarking dozens of recipes, I finally went ahead and added an ice cream maker to our wedding registry.
Low and behold, my brother pulled through, and I squealed with joy as I opened our lovely ice cream maker the morning after our wedding. I could not wait to use it, and decided that my mom’s birthday was a perfect excuse for homemade ice cream. Knowing my mom, she loves anything peanut butter and chocolate, so the obvious answer was peanut butter cup ice cream.
Let me tell you, this ice cream is decadent! The peanut butter flavor is rich and the addition of peanut butter cups gives it that added kick. This recipe sold me on homemade ice cream, and I don’t think I will ever go back to store bought!
Peanut Butter Cup Ice Cream
Yields: About 5 cups
¾ cup creamy peanut butter
¾ cup plus 2 tbsp. sugar
2 2/3 cups half-and-half
Pinch of coarse salt
Dash of vanilla extract
1 heaping cup mini Reese’s cups, wrappers removed, frozen and chopped
In a blender or food processor, combine all the ingredients (other than the Reese’s cups) until well blended and smooth. Chill the mixture in the refrigerator until completely chilled (approx. 30-60 minutes).
Transfer the mixture to your ice cream maker, and churn according to the manufacturer’s directions. After the churning is complete, gently fold in the peanut butter cups, and freeze until ready to serve.