Loaded Peanut Butter Cup Ice Cream
Indulge in the creamy richness of Loaded Peanut Butter Cup Ice Cream, featuring silky peanut butter, chocolatey mini peanut butter cups, and a smooth, airy texture.
Ingredients
Ice Cream Base
- 1 can 14 oz sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 1/3 cup creamy natural peanut butter, unsweetened
- 1/2 cup half-and-half
- 1 1/2 cups heavy cream
Mix-ins
- 30 pieces mini peanut butter cups, unwrapped and broken into pieces
Instructions
Preparation
- In a medium bowl, whisk together the sweetened condensed milk, vanilla extract, creamy peanut butter, and half-and-half until fully smooth.
- In a separate bowl, beat the heavy cream with a hand mixer or stand mixer until stiff peaks form, about 1 to 1.5 minutes.
- Gently fold the peanut butter mixture into the whipped cream until combined and mostly lump-free.
- Place the mini peanut butter cups in a sealed plastic bag and lightly crush them using a rolling pin or by hand.
- Stir the crushed peanut butter cups into the ice cream base, ensuring they are spread evenly.
- Transfer the mixture to an 8 x 8-inch pan or a similar freezer-safe container, smooth the top with a spatula, and freeze uncovered for 3 to 5 hours, or until firm.
- For a firmer texture, leave the ice cream to freeze overnight.
Notes
Serve with warm desserts for a delightful contrast. Customize with toppings to enhance flavor and create an ice cream bar for gatherings.