Do you love Reese’s Peanut Butter Cup Minis as much as I do? You’ll love them even more in this Homemade Peanut Butter Ice Cream!
Homemade Peanut Butter Ice Cream
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These Reese’s Peanut Butter Cups Minis are my weakness. I can devour an entire family-sized bag – by myself – hardly batting an eye. I have a problem. So it just made sense to chop them up a bit (this food processor is the perfect size) and put them in ice cream. Because, peanut butter cups.
Sure, you could use the regular size ones, and chop them up, too. But then it’s not quite so much fun to toss a few (or a bunch) more minis on top of your ice cream.
Adding a little peanut butter into the ice cream mix makes this ice cream just about perfect, if you ask me. You’ll need to heat up some milk, sugar, salt, peanut butter, and vanilla in a small saucepan. Stir it a lot (or it could burn, and that’s no good). You want to heat it up just until the peanut butter melts and the sugar dissolves, not until the milk simmers. Then cool it off in the refrigerator for an hour or two (until it is chilled). Then you can get down to the ice cream making business!
How Do You Make Homemade Ice Cream?
This countertop ice cream maker from Cuisinart is fantastic. Pop the bowl in the freezer overnight. Get it set up and turned on, then pour all your ingredients in. The ice cream should freeze in less than 20 minutes. It’s practically instant!
Homemade ice cream never freezes quite as solid as ice cream you buy at the store. John likes it a little on the soft side, but if you want a harder freeze, just transfer it to your freezer for a few hours. I recently found these Glide-A-Scoop ice cream tubs from Tovolo, and I love them! They are so easy to scoop from. If you plan on making homemade ice cream, ever, you’ll want at least one of these handy! (No, Tovolo didn’t pay me to say this. I just found a product that has made my kitchen more fun, and I though you would want to know about it!)
Do you like ice cream or frozen yogurt? Have you ever wondered what the difference is between ice cream and frozen yogurt? Check it out here.
What’s your favorite way to eat Reese’s Peanut Butter Cup minis?
Enjoy!
3 Ways to Take the Fear Out of This Recipe
- How Much Fat is in Milk? – free printable!
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Printable Recipe Card for Homemade Peanut Butter Ice Cream:
Homemade Peanut Butter Ice Cream
Ingredients
- 3/4 cup sugar
- 1/8 teaspoon salt
- 2 cups whole milk
- 2 Tablespoons creamy peanut butter
- 1 Tablespoon vanilla
- 1 cup heavy cream
- 1 cup Reese's Peanut Butter Cups Minis
Instructions
- In a small saucepan, heat sugar, salt, whole milk, peanut butter, and vanilla over medium heat, stirring frequently. Heat just until sugar and peanut butter are dissolved.
- Remove from heat and pour into heat safe bowl. Refrigerate for 1-2 hours, or until chilled.
- Chop Reese's Peanut Butter Cups Minis in a food processor to desired consistency. Set aside.
- Add heavy cream to chilled peanut butter mixture.
- Assemble and turn on ice cream maker, following manufacturer's instructions.
- Pour ice cream mix into machine and let churn.
- When ice cream is nearly finished (about 10-12 minutes), add peanut butter cups. Let finish churning (total of 15-20 minutes).
- Serve immediately, or store in Tovolo freezer-safe containers.
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