Ingredients
Equipment
Method
- Ensure your ice cream maker's bowl is frozen for at least 24 hours according to the manufacturer's instructions. This is crucial for proper churning and achieving the best creamy texture.
- In a large bowl, whisk together the chilled heavy cream and whole milk. Add the granulated sugar, vanilla extract, and salt. Stir vigorously until the sugar is completely dissolved. This may take a couple of minutes.2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- In a microwave-safe bowl, gently heat the creamy peanut butter in 30-second intervals, stirring in between, until it’s smooth and pourable. Be careful not to overheat it. Once smooth, slowly whisk the melted peanut butter into the cream and milk mixture until it's well incorporated and the color is uniform.1/2 cup creamy peanut butter
- Cover the bowl with plastic wrap and refrigerate the ice cream base for at least 2-4 hours, or preferably overnight. This chilling step is vital to ensure the mixture is cold enough to freeze properly in the ice cream maker.
- Pour the chilled ice cream base into your prepared ice cream maker. Churn according to the manufacturer's instructions, typically for 20–30 minutes, until it reaches a soft-serve consistency.
- During the last 5 minutes of churning, add about 3/4 of the chopped Reese's Peanut Butter Cups to the ice cream maker. Let them get mixed in.12-15 regular-sized Reese's Peanut Butter Cups
- Transfer the ice cream to a freezer-safe container. Swirl in the remaining chopped Reese's Peanut Butter Cups on top. Cover tightly with a lid or plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm enough to scoop.12-15 regular-sized Reese's Peanut Butter Cups
Notes
Press parchment paper or plastic wrap directly onto the surface to prevent ice crystals. Store for up to 1-2 weeks.
