May I suggest that you drizzle some warm hot fudge over this, pile on the whipped cream, and even throw a few nuts on top if you like? That would be a decadent and amazing sundae for sure! I found that when I took the ice cream out of the machine and out it into a container, a lot of the peanut butter cups and fudge drizzle went more towards the bottom of the container. One thing you can do to prevent this is to stir the ice cream once it is out of the machine, so redistribute everything inside.
Peanut Butter Cup Fudge Ice Cream
Smooth and creamy, with hints of peanut butter and fudge in every bite and bits of mini peanut butter cups delightfully hidden for you to find!
Happy first day of June!! With the warmer weather now really coming up on us, it is time to start making your own ice cream! Would it surprise you if I said I have never actually bought a container of peanut butter ice cream before? I just realized that this is the second ice cream on the blog that has been peanut butter centered, and yet when I go out to buy ice cream, peanut butter flavored is not what I usually would get. Hmm, maybe I am subtly influencing myself to be more of a peanut butter fan? The idea for this recipe came after I made these cookie butter cookies, and I needed to do something with the extra mini peanut butter cups besides eat them all (completely acceptable choice though!).
If you are not a huge peanut butter fan though, don’t worry! There is plenty of fudge in here to balance out the peanut butter, and it really does add an extra depth of flavor to the ice cream as a whole. My sister, who is not so much a peanut butter fan, kept asking me ‘if it tastes like real ice cream’ and yes, yes it does! This is as good as any store bought ice cream, but even better because you know exactly what you are putting in and you can sub out anything you do not want.
Peanut Butter Cup Fudge Ice Cream
Ingredients:
¾ cup granulated sugar
¼ cup peanut butter
Pinch of salt
1 cup milk (whole gives creamier ice cream, but other kinds are fine)
2 cups heavy cream
1 tablespoon pure vanilla extract
30 mini peanut butter cups
1/3-1/2 cup hot fudge, room temperature (put in a sandwich bag for easier work)
Directions:
*Make sure your ice cream maker’s freezer bowl is completely frozen first, and has been in the freezer for at least 24 hours!
First, chop up the mini peanut butter cups. I chopped each one into 2-3 pieces and got about a half cup of chopped candies.
In a large bowl, beat with a mixer together the sugar and peanut butter until it looks all blended together. It does not have to be smooth, there should be not clear sugar crystals in the bowl though.
Add in the salt and the milk and beat to combine everything, about 1-2 minutes. You may still see small bits of peanut butter; this is fine. It will give the ice cream extra peanut butter bites.
Pour the heavy cream and vanilla extract into the bowl, and mix with a rubber spatula or spoon. You do not want the mixer to be creating anything like whipped cream here!
Place this mixture in the freezer for 1-2 hours, or overnight. When it is ready, stir the mixture to redistribute the peanut butter bits and then pour the mixture into the ice cream maker.
Turn on the ice cream maker and let it run until the desired consistency is reached, about 10 minutes or more.
When it seems like the ice cream is reaching the right consistency, add in the chopped mini peanut butter cups and the hot fudge. I placed my hot fudge in a sandwich bag and snipped a corner off so that I could pour it in a stream. Some of it will end up blending in to the ice cream rather than creating a swirl, but it really enhances the flavor of the ice cream.
When the ice cream is finished, place the ice cream in a sealed container and keep in the freezer. Enjoy!
*This recipe is a Rooks to Cooks original. All photographs and the recipe are copyright and may not be used without permission.
What is your favorite type of ice cream? Share it below!
Posted on 6/1/14 by Kiley