Is there anything more summer like than homemade ice cream – especially peanut butter cup ice cream? Growing up I can remember a super old school style ice cream maker that my mom would pull out where we had to churn the machine ourselves. I much prefer the version I have that handles that part for me! 🙂 It’s so easy to make your own ice cream/frozen yogurt and then you actually know every ingredient in the mixture. These are the perfect containers to store homemade ice cream/yogurt in!  This is by no means the healthiest treat I’ve shared on the blog, but it’s too good not to share. Plus, what’s the point of eating dessert if it’s not absolutely delicious? Go big or go home friends.
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Ingredients
- 1 1/4 cup creamy peanut butter
- 3/4 cup organic cane sugar I used about 1/2 cup
- 1 1/4 cup organic whole milk
- 2 cups heaving whipping cream
- 1 1/2 tsp vanilla extract
- 1 1/2 cup chocolate peanut butter cups chopped (about 10 regular size cups)
Ingredients
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Instructions
For the base:
- With an electric mixer combine the peanut butter and sugar until smooth. Add in the milk and mix slowly until the sugar is incorporated - at least two minutes. Mix in the heavy cream and vanilla and stir until both items are incorporated and smooth.
Making the ice-cream:
- *make sure you freeze your ice cream base itself overnight before making any ice cream
- With the ice-cream machine running, slowly pour the mixture into the bowl. Let it run for 20-25 minutes or until thick. A few minutes before you turn the machine off, dump in the chopped peanut butter cup pieces.
- Transfer to freezer safe container and allow to chill.
Recipe Notes
recipe via recipe girl
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Thanks! And thanks for sharing your great posts every week!
Oh my goshhhh YUM! Saving!