Peanut Butter Cup Ice Cream
Fifteen minutes of mixing gives you a freezer dessert that keeps its scoopable, candy-shop appeal for about two weeks. Everything comes together in one bowl, then the same loaf pan becomes the…
Ingredients
- 1 (14-ounce) can sweetened condensed milk
- 2 cups heavy whipping cream
- 1/2 cup creamy peanut butter
- 2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1 cups mini peanut butter cups, chopped
- 1/2 cup semisweet chocolate chips
- 1/2 cup graham crackers, roughly crushed
Instructions
- Line a 9-by-5-inch loaf pan with parchment paper, leaving enough overhang to lift the frozen ice cream out later.
- In a large mixing bowl, whisk the sweetened condensed milk, peanut butter, vanilla, and sea salt until smooth. Scrape the whisk directly over the bowl to keep cleanup to one tool.
- Add the heavy cream and beat with a hand mixer on medium-high speed until the mixture thickens to soft peaks, about 3 to 4 minutes. Stop as soon as it holds a soft ridge; overmixing can make the texture heavy.
- Fold in the chopped peanut butter cups, chocolate chips, and crushed graham crackers with a rubber spatula, keeping a few pieces aside for the top.
- Scrape the mixture into the lined loaf pan and smooth the surface. Scatter the reserved candy and crumbs over the top, then press them in lightly so they stay put when scooped.
- Cover tightly with foil or a reusable lid and freeze for at least 6 hours, preferably overnight. Let the pan sit at room temperature for 5 to 10 minutes before scooping.
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