Triple Threat Peanut Butter Cup Ice Cream Recipe
This ice cream is for peanut butter lovers only! It's got a peanut butter base with a peanut butter swirl and is loaded with mini peanut butter cups. I like to call it a triple threat!
Servings: 8
Calories: 413kcal
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 blender. Add the sugar, half & half, peanut butter, vanilla and salt to the blender jar. Blend for 1-2 minutes or until mixture is smooth and creamy. Pour into an air-tight 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 into ice cream maker. Churn according to manufacturers 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 peanut butter over 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
-Homemade ice cream is often an all-day process. I like to make my ice cream base in the morning, chill it, then churn it at lunch-time, freeze the ice cream and enjoy it after dinner.
Nutrition
Calories: 413kcal | Carbohydrates: 36g | Protein: 11g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Cholesterol: 33mg | Sodium: 198mg | Potassium: 340mg | Fiber: 2g | Sugar: 28g | Vitamin A: 314IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg