Homemade Ice Cream for My Hubby….


One of Will’s most favorite things on this planet are Reese’s Peanut Butter Cups (Shout out to Mr. Joey Bryan!).  I found a recipe on Recipegirl for homemade ice cream that looks easy, mouth-watering, and it uses Reese’s.  The last ice cream recipe I posted was delicious, but it was more labor intensive because it called for eggs and you had to simmer the cream to make a custard.  This recipe literally calls for you to mix everything together and throw it in the ice cream maker.  I will definitely try this out this weekend so stay tuned!

Reeses Peanut Butter Cup Ice Cream

  • 1 1/4 cups smooth peanut butter 
  • 3/4 cup granulated white sugar
  • 1 1/4 cups whole milk
  • 2 cups heavy whipping cream
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups chopped chocolate peanut butter cups (8 to 10 regular-sized PB cups)



Put freezer bowl of ice cream maker in freezer until frozen (usually takes 24 hours)


Make the base: In a medium mixing bowl, use an electric mixer to combine peanut butter and sugar until smooth. Add milk and mix on low until sugar is dissolved- a full two minutes. You don’t want to be tasting crunches of sugar in your ice cream, so give it a chance to dissolve. Mix in heavy cream and vanilla and beat until well combined and smooth.


Process the ice cream: Turn on your ice cream machine, pour the base in the freezer bowl, and let mix until thickened, about 25 to 30 minutes. A couple of minutes before you’re ready stop the mixing, add in the chopped peanut butter cups. The ice cream will be a soft-serve consistency. You can eat it right away, or freeze to eat later. If you freeze it for later, it will be more ice-cream-scoopable. Let it sit out for a few minutes before you try to scoop it.


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