Description
A creamy and decadent Peanut Butter Cup Ice Cream recipe that combines the rich flavors of peanut butter and chocolate, perfect for summer.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup mini peanut butter cups, halved
- 1/2 cup chocolate chunks
- For Fudge Sauce:
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 1/4 cup unsalted butter
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the fudge sauce: In a medium-sized saucepan over medium heat, combine 1/4 cup granulated sugar, 1/4 cup heavy cream, 1/4 cup unsalted butter, and 1/4 cup unsweetened cocoa powder. Whisk until the mixture boils and becomes smooth, then stir in 1/2 teaspoon vanilla extract and set aside to cool.
- Make the ice cream base: In a large mixing bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup sugar, and 1 teaspoon vanilla extract until the sugar dissolves.
- Churn the ice cream: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions until you achieve a soft-serve consistency.
- Add mix-ins: Gently fold in 1 cup mini peanut butter cups and 1/2 cup chocolate chunks, drizzling in the cooled fudge sauce and lightly swirling it throughout.
- Freeze the ice cream: Transfer the mixture to an airtight container and freeze for at least 2-4 hours, or until firm.
Notes
Ensure the ice cream maker bowl is chilled before use for the best texture. Let the ice cream sit at room temperature for 5-10 minutes before scooping for easier serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Churning
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg