Reese's Peanut Butter Cup Ice Cream
Reese's Peanut Butter Cup Ice Cream recipe is a must try for peanut butter lovers. The pieces of Reese's Peanut Butter Cups combine with the creamy ice cream base for the best treat.
Servings: 8
Calories: 483kcal
Ingredients
- 2 cups Heavy Whipping Cream chilled
- 14 oz. Sweetened Condensed Milk
- 10 Reese’s Peanut Butter Cups chilled (the whole cups not the miniature ones)
- ¼ cup Creamy Peanut Butter
- ¼ cup Chocolate Syrup
Instructions
- With a stand up mixer or hand held mixer, beat together the heavy whipping cream until the cream is whipped and can form soft peaks.
- Then gently stir the sweetened condensed milk into the whipped cream.
- Chop up the peanut butter cups and stir them into the mixture.
- Then drop the peanut butter and chocolate syrup by the tablespoons into the mixture. Then gently swirl the peanut butter and chocolate syrup into the whipped cream mixture. Be careful not to over mix. You do not want this mixed in. You want them to be swirled throughout the mixture.
- Spread the mixture into a loaf pan and freeze for at least 4 hours until firm.
- Serve and enjoy! The ice cream will keep covered in the freezer for up to 1 month.
Notes
I place my mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream to help whip it quicker.
Also, place the peanut butter cups in the refrigerator for a few hours to chill them as this will make them easier to chop up and handle.
Nutrition
Calories: 483kcal | Carbohydrates: 41g | Protein: 8g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 99mg | Sodium: 161mg | Potassium: 332mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1012IU | Vitamin C: 2mg | Calcium: 191mg | Iron: 1mg
