No-Churn Loaded Peanut Butter Cup Ice Cream
Heather Templeton
"Peanut butter plus chocolate is a match made in culinary paradise," writes Heather Templeton in Easy No-Churn Ice Cream. "The combination first became popular in the late 1920s. From there, the world’s obsession began to grow and today we have hundreds of mouth-watering peanut butter and chocolate recipes to choose from. This loaded peanut butter cup ice cream begins with a perfectly creamy peanut butter ice cream base. Loads of crushed peanut butter cups are added to the base, rendering it quite possibly a peanut butter lover’s dream come true. I chose Adams® creamy peanut butter (no sugar added—this is simply crushed peanuts and salt) plus mini Reese’s® peanut butter cups for this recipe, but you can add in your favorite brands to create this glorious peanut butter plus chocolate flavor." If you want to add a fudge swirl, simply swirl in ½ cup of your favorite store-bought fudge before freezing, as instructed.
Reprinted with permission from Easy No-Churn Ice Cream. Page Street Publishing Co. 2022.
Find this recipe and others like it in the Sunset story “No Ice Cream Machine? No Problem. Easy, 10-Minute Treats You Can Make Now.”
How to Make It
1
In a medium-sized bowl, whisk together the sweetened condensed milk, pure vanilla extract, peanut butter, and half-and-half, until the mixture is smooth. Set this aside. With a standing or hand mixer, whip the heavy cream until stiff peaks form, 60-90 seconds. Fold the sweetened condensed milk mixture into the cream that has been whipped. This is your ice cream base. You will want this to be as smooth as possible and lump-free.
2
Unwrap the mini peanut butter cups. Place them in a large plastic bag and seal it. Gently roll a rolling pin over the peanut butter cups to crush them into chunks, being careful as they are a softer candy. Alternatively, you can crush them by hand, roughly breaking them into four pieces per cup. For larger chunks of peanut butter cups, simply crush them less. For smaller chunks of peanut butter cups, crush them more. Place the crushed peanut butter cups into the ice cream base and stir to combine, ensuring that there is an even distribution of cups throughout the ice cream batter.
3
Pour the ice cream into an 8 x 8–inch baking pan (or a freezer-safe container of about the same size), and using your spatula, spread the ice cream evenly throughout the pan. Freeze the ice cream uncovered for 3-5 hours or overnight, until it is firm. Cover any leftovers with aluminum foil or plastic wrap, and store them in the freezer for up to 3 weeks.
Ingredients
1 (14-oz.) can sweetened condensed milk
2 tsp pure vanilla extract
⅓ cup all-natural, no-sugar-added creamy peanut butter
½ cup half-and-half
1 ½ cups heavy cream
30 mini peanut butter cups
Directions
1
In a medium-sized bowl, whisk together the sweetened condensed milk, pure vanilla extract, peanut butter, and half-and-half, until the mixture is smooth. Set this aside. With a standing or hand mixer, whip the heavy cream until stiff peaks form, 60-90 seconds. Fold the sweetened condensed milk mixture into the cream that has been whipped. This is your ice cream base. You will want this to be as smooth as possible and lump-free.
2
Unwrap the mini peanut butter cups. Place them in a large plastic bag and seal it. Gently roll a rolling pin over the peanut butter cups to crush them into chunks, being careful as they are a softer candy. Alternatively, you can crush them by hand, roughly breaking them into four pieces per cup. For larger chunks of peanut butter cups, simply crush them less. For smaller chunks of peanut butter cups, crush them more. Place the crushed peanut butter cups into the ice cream base and stir to combine, ensuring that there is an even distribution of cups throughout the ice cream batter.
3
Pour the ice cream into an 8 x 8–inch baking pan (or a freezer-safe container of about the same size), and using your spatula, spread the ice cream evenly throughout the pan. Freeze the ice cream uncovered for 3-5 hours or overnight, until it is firm. Cover any leftovers with aluminum foil or plastic wrap, and store them in the freezer for up to 3 weeks.
