This Peanut Butter Cup Ice Cream is no-churn and deliciously decadent – a perfectly frozen summer dessert recipe.
Peanut Butter Cup Ice Cream
INGREDIENTS:
2 cup Heavy Whipping Cream
14 oz Sweetened Condensed Milk
1/2 cup Unsweetened Cocoa Powder
1/2 cup Peanut Butter
40 Reese’s Miniatures
DIRECTIONS:
Place reeses in freezer for to minutes to harden.
Add cocoa powder to sweetened condensed milk ans stir until dissolved.
Heat peanut butter in microwave for 20 seconds to melt, then stir and set aside to cool.
In a large bowl, whisk heavy cream until soft peaks form.
Fold in condensed milk mixture until blended.
Unwrap and cut candies in quarters.
Fold 2/3 of the candy into the mixture.
Spread 1/3 of this mixture into a loaf pan then drizzle with melted peanut butter.
Repeat this for two more layers.
Take a knife and run through pan to swirl mixture.
Top with remaining candy pieces.
Cover with foil and freeze for 6 hours or until firm.
Peanut Butter Cup Ice Cream
Ingredients
- 2 cup Heavy Whipping Cream
- 14 oz Sweetened Condensed Milk
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Peanut Butter
- 40 Reese’s Miniatures
Instructions
- Place reeses in freezer for to minutes to harden.
- Add cocoa powder to sweetened condensed milk ans stir until dissolved.
- Heat peanut butter in microwave for 20 seconds to melt, then stir and set aside to cool.
- In a large bowl, whisk heavy cream until soft peaks form.
- Fold in condensed milk mixture until blended.
- Unwrap and cut candies in quarters.
- Fold 2/3 of the candy into the mixture.
- Spread 1/3 of this mixture into a loaf pan then drizzle with melted peanut butter.
- Repeat this for two more layers.
- Take a knife and run through pan to swirl mixture.
- Top with remaining candy pieces.
- Cover with foil and freeze for 6 hours or until firm.
Nutrition Information:
SERVING SIZE:
1 grams
Amount Per Serving: UNSATURATED FAT: 0g
ROOTPHP