Guess what?? I’ve made a peanut butter lovers ice cream! You know I’m a peanut butter crazed person so it’s only natural that when I was asked by my friend Amanda to join her ice cream week that one of the recipes would be stuffed full of peanut butter. Not only are we doing a week of recipes, BUT there’s a giveaway too. 😉
I’ve had a pretty long streak of bad luck starting with my ice cream maker bowl flying out of the freezer and breaking. My beloved Cuisinart ice cream maker was out of commission. I even tried to duct tape the huge crack after it thawed out, but it just wasn’t happening. I did buy myself a new bowl that will be coming in the mail shortly, but in the meantime I dug out my KitchenAid ice cream attachment bowl.
The ice cream base will be pretty thick because it’s loaded with peanut butter. Once it’s churned and partially froze, you’ll want to work quickly to get it layered with the peanut butter, hot fudge, and Reese’s Pieces. I chopped the candies up so they didn’t break a tooth when you bit into them and then just sprinkled a few whole ones on top for presentation.
I’m super psyched about all the goodies that we’re giving away. Make sure you scroll down and enter! Also, check out all of the other amazing and creative recipes that my fellow bloggers made!
- 3 cups heavy cream
- 1 cup milk
- 2 + 1/4 cups smooth peanut butter divded
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 tsp . vanilla extract
- 1/2 cup Reese's Pieces chopped
- 1 + 1/4 cups hot fudge sauce
- In a medium saucepan, add in the heavy cream, milk, 1and 1/2 cups peanut butter, brown and granulated sugar. Heat on medium heat until the sugar is dissolved and the peanut butter has melted into the cream. Whisking the mixture will help incorporate the peanut butter. It took 18 minutes for mine to come together completely.
- Once the peanut butter is melted into the mixture, remove from the heat and add the vanilla extract. Stir to combine.
- Place the peanut butter ice cream base into a bowl and cover with plastic wrap. Place into the fridge to chill overnight.
- Pour into the ice cream maker for the recommended time required by your ice cream maker. Mine recommends no longer than 20 minutes.
- In a loaf pan, add a third of the ice cream. Layer a third of the hot fudge sauce, remaining peanut butter, and chopped Reese's Pieces. I heated my peanut butter for 20 seconds so it's just slightly runny.
- Add another third of ice cream, hot fudge sauce, peanut butter and chopped Reese's Pieces. Repeat the layering one more time. Use a skewer and swirl the ice cream.
- Cover with plastic wrap and place into the freezer to freeze for 2 hours or until firm.
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