Peanut Butter Cup Ice Cream

I have been sucked in by more ice cream.  Peanut Butter Cup Ice Cream is the latest in the Summer ice cream run.  I love ice cream, so making my own ice cream is perfect, as I can make it into whatever I want. The sky is the limit.  For you too!  Choose your favorites and created your own!  This recipe is very simple and requires no eggs, making it a little quicker to put together.  You can use the unwrapped mini peanut butter cups, or you can use regular miniature peanut butter cups and chop them up.


Peanut Butter Cup Ice Cream


1 cup creamy peanut butter
1 cup half and half
1 cup whole milk
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 1/2 cups (about 1 8 ounce bag) unwrapped mini peanut butter cups


In a medium size saucepan over medium heat, stir the peanut butter until it softens just slightly.  Slowly add the half and half to the saucepan, stirring constantly to blend it smoothly with the peanut butter (if you add the half and half all at once, the peanut butter may separate and be clumpy).  Once the half and half has been stirred in completely, add the milk and sugar, and stir well to combine.  Stir in the vanilla, then chill the ice cream base in the refrigerator 2 to 3 hours or until completely cold.  


Freeze mixture in an ice cream make according to manufacturer's directions.  When the ice cream is finished freezing, spoon half into a 2 quart sealable container, and sprinkle with half of the peanut butter cups.  Spoon the remaining ice cream over the top and finish off with the rest of the peanut butter cups.  Use a spatula or large spoon to swirl the ice cream together and blend in the peanut butter cups.  Freeze the ice cream for 3 to 4 hours before serving. 


Enjoy!  -Cardamommy