Two great tastes…that are easy to mix together!
One of the best things about summertime is ice cream. On a hot day, nothing goes down so well as a cool, creamy scoop in the flavor of your choice.
The only problem is, which flavor? I can never settle for just one basic flavor, like vanilla or chocolate. I want something that gives me at least two tastes in each bite. So I go for the combination flavors, like fudge ripple and mint chocolate chip. And when those multi-flavor favorites get old…I start making up my own.
Here’s one with that classic combo, peanut butter and chocolate. Now I know, there are lots of ice cream flavors that mix chopped-up peanut butter cups with vanilla or chocolate ice cream. But this one is different, because I put chocolate and peanut butter in the ice cream itself, and then add the peanut butter cups on top of that. So every bite is a double hit of chocolate-peanut flavor.
And the best part is, there’s no churning involved. All you have to do is mix up your cream base, layer it in a pan with the melted peanut butter, and let everything freeze. When you scoop it out, you get your chocolate and peanut butter swirled together, with the candy pieces sprinkled in.
Baskin Robbins, eat your heart out.
No Churn Peanut Butter Cup Ice Cream
(Printable recipe at bottom of post)
Ingredients:
Small bag of Reese’s Miniatures (about 40 mini Reese’s)
14 oz sweetened condensed milk
1/2 cup unsweetened cocoa powder
2 cups Heavy Whipping Cream
1/2 cup peanut butter
Directions:
1. Place the small bag of mini Reese’s in the freezer for about 10 mins.
2. In a large bowl add cocoa powder to sweetened condensed milk, stir until well combined. In another large bowl mix heavy whipping cream until stiff peaks form, fold in condensed milk and chocolate mixture.
3. Unwrap candies and cut each candy into 4 pieces. Fold about 2/3 of the candy pieces into the mix.
4. Heat peanut butter in microwave for about 20-30 seconds until melted. Using a loaf pan, pour 1/3 of the chocolate mixture into the bottom of the pan, top with 1/3 of the melted peanut butter. Repeat to add 2 more layers.
5. Once all layers are complete use a knife and run it through the pan to create a swirl in the mix.
6. Top with remaining candy pieces. Freeze for at least 6 hours or overnight for best results.
Looking for more free recipes? Subscribe to my newsletter and follow along on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.
No Churn Peanut Butter Cup Ice Cream
Ingredients
- Small bag of Reese’s Miniatures about 40 mini Reese’s
- 14 oz sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 2 cups heavy whipping cream
- 1/2 cup peanut butter
Instructions
- Place the small bag of mini Reese’s in the freezer for about 10 mins.
- In a large bowl add cocoa powder to sweetened condensed milk, stir until well combined. In another large bowl mix heavy whipping cream until stiff peaks form, fold in condensed milk and chocolate mixture.
- Unwrap candies and cut each candy into 4 pieces. Fold about 2/3 of the candy pieces into the mix.
- Heat peanut butter in microwave for about 20-30 seconds until melted. Using a loaf pan, pour 1/3 of the chocolate mixture into the bottom of the pan, top with 1/3 of the melted peanut butter. Repeat to add 2 more layers.
- Once all layers are complete use a knife and run it through the pan to create a swirl in the mix.
- Top with remaining candy pieces. Freeze for at least 6 hours or overnight for best results.
Save this recipe for later! Click the heart in the bottom right corner to save to your recipe box!
Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Leave a Comment