Last week it was so stinking hot and humid here in Western PA. The last thing I wanted to do was cook dinner and make my house even hotter. But I was willing to make some cool, refreshing homemade ice cream.
I was thrilled to come across this easy ice cream recipe. It requires no eggs and no cooking of the base. Just a few simple ingredients mixed together.
The result is ice cream that is the creamiest that I have made so far. It is so velvety smooth and packed with peanut butter flavor. I used a whole bag of the new mini Reeses unwrapped peanut butter cups. They are perfectly bite sized for ice cream.
Peanut Butter Cup Ice Cream
by Recipe Girl
1 & 1/4 cups creamy peanut butter
3/4 cup granulated white sugar
1 & 1/4 cups whole milk
2 cups heavy whipping cream
1 & 1/2 teaspoons vanilla extract
8oz bag unwrapped mini Reeses peanut butter cups
1. In your electric mixer bowl, combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is completely dissolved, about two minutes.
2. Mix in heavy cream and vanilla and beat until well combined and smooth.
3. Pour the ice cream base in your ice cream maker. Let mix until ice cream thickens, about 20 – 30 minutes.
4. Transfer ice cream to freezer proof container and hand mix in the peanut butter cups. Freeze until your ready to eat.