Sunday, September 11, 2011

Cookies & Cream Peanut Butter Cup Ice Cream

Rich and decadent...who doesn't love that?!  Well, that's what this ice cream is in a nutshell, since peanut butter and heavy cream are the main ingredients.  And another thing that is great about this recipe is that it has no eggs...can we say easy peasy?!  Make this ice cream before the cold weather gets here!

Here's the ingredient line-up: cookies & cream peanut butter (I'll show ya how to make it...keep reading), sugar, vanilla, whole milk, and heavy whipping cream

I made my own cookies and cream peanut butter by adding 1/2 C. white chocolate chips, 3/4 C. crushed Oreos, and a splash of vanilla to a jar of peanut butter.  It's delicious to eat with a spoon, but of course I had serious plans for this batch.

In a medium saucepan, simmer the milk, cream, peanut butter, and sugar until smooth.

Stir in vanilla, and cool mixture to room temp.  It should look like this:

Freeze the mixture in an ice cream maker.

I also chopped up some some white chocolate Reese's cups eggs...yes, from Easter.  I know, I'm pathetic.  Any-who, regular old white chocolate or milk chocolate Reese's cups would work.

Gently stir them into the ice cream or sprinkle on top.  I chopped up six eggs for ice cream, but I like lots of candy bits.  I guess I save all my candy for ice cream...I'm weird.

Freeze for at least 4 hours.  Enjoy!

Cookies & Cream Peanut Butter Cup Ice Cream
1 cup heavy whipping cream
2/3 cups whole milk
1 cup cookies & cream peanut butter (I used reduced fat Jif)
1/2 cup granulated sugar
½ tsp. vanilla extract
1 ½ cups chopped white chocolate peanut butter cups
In a medium saucepan simmer milk, cream, peanut butter, and sugar over medium heat, stirring, until smooth, about 1 minute.
Stir in vanilla and cool mixture to room temperature. Then place in fridge to chill for at least 2 hours.
Freeze mixture in an ice-cream maker according to manufacturer’s instructions.
Spread one half of the ice cream in a 2-quart container and stir in or top with ½ the peanut butter cups. Layer remaining ice cream and peanut butter cups and using a spatula swirl the candy and ice cream together.
Freeze ice cream in an airtight container for at least 4 hours in order for it to firm up.

Slightly adapted from Culinary Concoctions by Peabody

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