Creamy Peanut Butter Ice Cream combines creamy peanut butter with a sweet cream base, along with chopped up peanut butter cups. Use a 4-quart ice cream maker and enjoy the best ice cream for days!
Course Dessert
Cuisine American
Keyword frozen dessert, peanut butter ice cream
Prep Time 10 minutesminutes
Churning Time 1 hourhour
Total Time 1 hourhour10 minutesminutes
Servings 12servings
Calories 452kcal
Author Sue Ringsdorf
Ingredients
4largepasteurized eggs
3/4cupsugar
3Tablespoonsvanilla
3cupsheavy cream
3cups1% milk
1cupcreamy peanut butter
25miniReese's peanut butter cups
Instructions
In a large mixing bowl, beat the eggs. Add the sugar and vanilla, and beat again.
Scoop the peanut butter into a microwavable dish. Warm up for about 30 seconds to get it sligthly warmed and extra creamy. Add the peanut butter to the mixing bowl with the egg mixture, and mix well.
Add the heavy cream and milk, and mix vigorously.
Pour the ice cream mixture into the ice cream canister. Place canister into the ice cream maker, and layer the ice and rock salt all around it. As the ice melts, continue adding layers of ice and salt.
The ice cream is ready when it expands and thickens, and the ice cream maker slows down.
Add the chopped Reese's Peanut Butter Cups into the ice cream, and mix. Pour into a large tupperware container, and freeze.
Video
Notes
NOTE: Pasteurized eggs are sometimes hard to find, but they are safe to eat in raw form. If you can't find them, you will need to temper your eggs.** This recipe is for a 4-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!