Peanut Butter Peanut Butter Cup Ice Cream
For Memorial Day I made diet crack–aka cake batter ice cream. It was marvelous. But not gluten free. So for the 4th of July, I promised hubs I’d make some ice cream particularly with him in mind (even though there are many peanut butter addicts among our friends and family). That’s where this recipe came from.
The verdict? The boys declared this the Balvenie of ice creams. The special reserve. AKA, the aged crack. It’s that good. I didn’t calculate the nutrition info because, frankly, I don’t wanna know. It’s rich, delicious, and worth every bite.
Makes 3 quarts.
- 3 cups peanut butter (I used Peter Pan creamy)
- 2 12 oz. cans of evaporated skim milk
- 3 cups light Cool Whip
- 1.5 cups Fat Free half and half
- 1.5 cups skim milk
- 1 cup sugar
- 1 package Reece’s mini peanut butter cups (the unwrapped ones)
- In a large mixer, whip the peanut butter and sugar together until well blended.
- Add the Cool Whip and continue to whip until well blended.
- Slowly add the evaporated milk, half and half, and skim milk.
- When mixture is well combined, pour into a large container and chill in the fridge for at least half an hour.
- Churn in your ice cream freezer according to freezer directions.
- When the ice cream is soft set, remove from the ice cream freezer and into a freezer safe container.
- Mix in the Reece’s cups.
- Chill in your freezer for at least two hours.
- Warning, it freezes hard as a brick, so either set it out for about twenty minutes before serving, or pop it in the microwave on defrost for about three minutes.