A lightly sweetened peanut butter ice cream with chopped mini Reese’s cups and topped with homemade hot fudge sauce. This ice cream has become one of my new favorites!
Shooting ice creams can be a little tricky. Shooting homemade ice creams is even more tricky because it melts much faster than the store bought versions due to a lack of egg yolks or other stabilizers.
But when your ice cream scoop breaks and it’s a quarter past 6 giving a very small window of opportunity or shall I say, “sunlight” to shoot photos, there’s absolutely no time to run to the store to buy another. I haven’t yet mastered a quenelle so scooping ice cream with 2 spoons will have to make do and this is the best I could do. Figured I’d show you anyway for a little chuckle.
I actually made this ice cream for my dear friend, Monica who came to visit yesterday all the way from her new home of sunny Arizona. You may remember a mention of her name once or twice here on the blog when I had her hand model my copycat Levain Bakery Chocolate Chip Walnut Cookies and when I made her a Reese’s Bundt Explosion.
She’s a huge fan of peanut butter. Me? Not so much. I do however like it in a sandwich with grape jelly and a really cold glass of milk; usually during Autumn weather when I’m wearing a hoodie. Don’t ask. I just do.
In any case, this ice cream is definitely a new favorite despite my not-so-crazy-about peanut butter. I used fat-free milk and decreased the heavy cream from the typical 2 cups I’ve used in most of my ice cream recipes down to one (1) cup. The quantity decreases about a cup or two however, the slightly sweetened peanut butter flavor becomes more pronounced versus the heavy, milky flavor from using 2 cups of cream. Add mini Reese’s peanut butter cups and top it off with my homemade hot fudge and BOOM! You’re good to go!
She loved it, I liked it, and I’m sure you will too!:)
PS: I always have Wes taste test and give feedback on my food and photos before publishing and I always get the craziest comments. From something tasting “planty” or my photos looking, “sterile” he always cracks me up. Showed him these photos and the first thing he asks is, “Why does your photos look so heavenly? There’s a lot of white in the back.” Sometimes men just don’t get it and all I can do is simply laugh 🙂Print
Peanut Butter Cup Ice Cream
- Total Time: 4 hours
- Yield: 4 cups 1x
- 1 cup peanut butter
- 2/3 cup granulated sugar
- 1 cup fat-free milk
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 1 cup chopped Reese’s peanut butter cup candies
- hot fudge sauce
- In medium bowl using a hand mixer on low speed, beat peanut butter and sugar until smooth.
- Whisk in milk, cream, and vanilla until well blended.
- Cover bowl and chill in refrigerator for 2 hours or overnight.
- Pour mixture into an ice cream maker and follow manufacturer’s directions. About 5 minutes before completion add peanut butter cup candies. Stop machine. Use a soft spatula to scrape ice cream into a chilled bowl.
- Serve soft or freeze for 2 hours until firm. Add hot fudge once served. ENJOY!
Whole milk may be substituted for fat-free milk.
- Prep Time: 5 minutes
Peanut Butter Cup Ice Cream recipe was adapted from (p.4) Cuisinart Recipe Booklet.