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Peanut Butter Cup Ice Cream

Katerina | Diethood
Copycat Reese's Chocolate Peanut Butter Cup Ice Cream
Servings : 12
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients
  

  • ¾ cup creamy peanut butter
  • 1/3 cup sugar
  • ¾ cup heavy cream
  • 1 cup milk
  • 1 teaspoon vanilla
  • 8 ounces semi-sweet chocolate , melted (only if making the "chocolate peanut butter cup")

Instructions
 

  • In the bowl of your electric mixer combine peanut butter and sugar and beat until smooth.
  • Add in the heavy cream, milk, and vanilla; mix until well combined.
  • Pour the mixture into the ice cream maker and churn for 30 minutes.
  • At this point you can either transfer the ice cream to an airtight container and freeze it, or read on for directions on how to make those peanut butter cups.
  • Line a 12-cup mini muffin pan with paper liners.
  • Meanwhile, place semisweet chocolate in a microwave-safe bowl and melt the chocolate.
  • Dividing evenly, use a spoon to layer half of the semi-sweet chocolate into liners.
  • Place the muffin pan in the freezer and freeze for 15 minutes or until firm.
  • Spoon in the ice cream over the chocolate layer and put it back in the freezer for another 15 minutes, or until frozen.
  • Cover the cups with another layer of chocolate and back in the freezer until frozen solid; about 30 minutes to one hour.

Notes

Recipe for Peanut Butter Ice Cream slightly adapted from Recipe Girl
WW Freestyle SmartPoints: 12

Nutrition

Calories: 290 kcal | Carbohydrates: 20 g | Protein: 6 g | Fat: 21 g | Saturated Fat: 9 g | Cholesterol: 23 mg | Sodium: 90 mg | Potassium: 249 mg | Fiber: 2 g | Sugar: 15 g | Vitamin A: 260 IU | Vitamin C: 0.1 mg | Calcium: 51 mg | Iron: 1.5 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Desserts
Cuisine: American