One of my favorite KitchenAid attachments is the ice cream maker bowl. Each summer we go crazy and make all sorts of yummy flavors. This year we’ve been slacking… I blame it on our super busy schedules, but really it’s just laziness. I’ve forgotten to freeze the bowl like 100 times, which is a pretty important part of the process 🙂 Finally the other night I remembered to stash it in the back of our freezer. Stephen was so excited when I told him I had made a batch of peanut butter ice cream! We’re a tad bit obsessed. Can you blame us?
I like to call this little concoction my “triple threat peanut butter cup ice cream.” It’s for serious peanut butter addicts only. The ice cream itself is made from peanut butter, then it has a thick creamy peanut butter swirl through it and is loaded with mini peanut butter cups. Sounds pretty amazing, right?! It is!
To start, you’re going to need a blender. Yep, there are no eggs in this ice cream recipe so you can just pour in the sugar, half & half, peanut butter (I’d suggest something creamy), vanilla and salt into the blender jar and give it a go. While the mixture is chilling in the fridge heat the ingredients for the swirl on the stovetop until the sugar dissolves and the peanut butter is smooth and creamy. Pop that in the fridge and wash up your dishes while they both chill.
Once the mixtures are cold, pour the ice cream base into your prepared ice cream maker and churn according to the manufacturer’s instructions. It usually takes about 25-30 minutes for most ice cream recipes in my attachment. Once it looks like a firm soft-serve you know it’s done. Fold in your peanut butter cups (any mini peanut butter cups will do or chopped large cups) and then pour half of the ice cream into a freezer-safe container. Drizzle half of the swirl over the ice cream, repeat with the remaining ice cream and swirl. Since homemade ice cream is extra soft, you’ll want to freeze it for at least 2 hours before serving, I prefer 4.
When you’re ready to dig in just pace yourself! This ice cream is rich! It’s ultra creamy, exploding with peanut butter flavor and has those bitty cups that add some chocolatey crunch. It’s what dreams are made of folks. If you love peanut butter as much as we do, you’ve got to give this triple threat peanut butter cup ice cream a try! You won’t regret it!!!
Peanut Butter Cup Ice Cream Recipe
Ingredients
- 3/4 cup sugar
- 2 2/3 cups half & half
- 3/4 cup creamy peanut butter - heaping
- 1/2 tsp vanilla
- pinch of salt
- 1 1/2 cups mini or chopped peanut butter cups
Peanut Butter Swirl
- 2 Tbsp brown sugar
- 1 Tbsp corn syrup
- 1/4 cup half & half
- 1/4 cup creamy peanut butter
Instructions
- Assemble the blender. Add the sugar, half & half, peanut butter, vanilla, and salt to the blender jar. Blend for 1–2 minutes or until the mixture is smooth and creamy. Pour into an airtight container and refrigerate for 2–3 hours.
- Meanwhile, to make the swirl, combine all of the ingredients in a small saucepan set over low heat. Cook until the sugar and peanut butter become smooth and creamy. Remove from the heat and refrigerate for the remaining time.
- Once the ice cream base has chilled, pour mixture into the ice cream maker. Churn according to the manufacturer’s instructions (it took about 28 minutes in my KitchenAid attachment).
- Gently fold in the peanut butter cups. Place half of the ice cream into an airtight freezer-safe container. Drizzle the peanut butter over the top. Continue by layering the remaining ice cream over top and drizzling the remaining peanut butter over it. Place in the freezer to firm up for 2–4 hours.
NOTES
Nutrition
Recipe source: adapted from David Lebovitz, The Perfect Scoop
Wow, this is amazing! It’s super creamy with a great texture. Definitely for peanut butter lovers! Probably one of the best ice creams I’ve ever made.
The perfect ice-cream for a peanut butter addict. Looks so yummy!
Thanks 🙂
this looks amazing! Maybe I need to upgrade to the attachment bowl 🙂
Thanks Emily! It’s a fun little attachment!