This is going to be short and sweet (literally) for two reasons:
1) I didn’t have power for a few days after some horrible storms hit the area this week, so everything in my fridge and freezer melted/went bad, limiting my baking ability for the week.
2) My camera died (because I couldn’t recharge it due to said power outage) so I only got shots of the ice cream in its “soft serve” stage. Frankly, that’s my favorite way to eat it anyway, but it photographs better when it’s hard ice cream.
Now onto the main event! What I have for you today is peanut butter cup ice cream. Smooth, intensely peanut buttery, rich ice cream that is brimming with mini peanut butter cups. I even considered adding a swirl of peanut butter and a swirl of dark chocolate to it, but I sort of ran out of supplies due to the 90some degree heatwave that has felt never-ending and all my food melting and whatnot. Maybe next time.
This stuff is so freaking good. I mean, really. If you love peanut butter, this is perfect. If you love peanut butter and chocolate together, this is basically heaven. I couldn’t even wait for a couple hours to leave it in the freezer, I ate it straight out of the mixing bowl (I waited until it was done churning, I’m not a monster).
I would imagine you could use peanut butter alternatives with the same results: almond butter, cashew butter, etc. Just make sure if you’re using a natural [insert nut here] butter that you get a “no-stir” kind. If the natural oils separate out, it’s not going to make for the best ice cream. But really, isn’t any ice cream better than no ice cream? So you know what? Screw it. Go ahead. Use whatever you want! Live your best life! Shine on, you crazy diamond!
- 1 cups peanut butter (smooth)
- ¾ cup organic cane sugar
- 1½ cups heavy cream
- ¾ cup coconut milk
- 1 teaspoons vanilla extract
- 1 cup mini peanut butter cups (or chopped full-size)
- In a large mixing bowl, combine peanut butter and sugar until smooth.
- Add heavy cream, milk and vanilla extract and mix until smooth and the sugar is dissolved.
- Pour batter into ice cream maker and prepare according to manufacturers directions (usually 20-25 minutes of churning). During the last 5 minutes, add in your peanut butter cups.
- Store in freezer-safe container and freeze for a couple hours if you want it to be soft-serve texture (my personal favorite!) or overnight, if you want to eat it after it’s hardened. Scoop it into a bowl or a waffle cone and enjoy!