Originally posted November 06, 2012

peanut butter ice cream

peanut butter ice cream by joanie

This recipe was a good excuse for commandeering Reese's peanut butter cups from my kids' Halloween stash.


  • 2 eggs
  • 1/2 cup sugar
  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 3/4 cup your favorite peanut butter
  • 6 Reese's peanut butter cups (optional)
1 quart


Whisk the eggs and sugar until they turn light in color. Then whisk in the cream and milk. Add the peanut butter and continue to whisk until well-incorporated. (Peanut butter kind of seizes up when it hits cold milk so I recommend using a standing mixer and taking your time.)

Transfer the mixture to an ice cream maker and churn according to your machine.

Meanwhile, cut each peanut butter cup into 8 wedges if you're adding them. Right before the ice cream is done churning, add in the peanut butter cup pieces.

Transfer to freezer-safe containers and freeze for at least 4 hours before serving.

5 hours



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