Step aside Reeses, Recipe #8 of our National Ice Cream Month Challenge is Peanut Butter Cup Ice Cream.
I know I do a lot of “fancy” complicated recipes with tempering and stove top heating and all the bells and whistles that go into traditional ice cream making but I wanted to throw at you guys a more simple, user friendly recipe.
This Peanut Butter Cup Ice Cream is a suuuuuper simple version to a traditional ice cream. No stove tops needed, no serpsrating egg yolks (thank god) and it all comes together in a matter of minutes.
I used Justin’s Mini Peanut Butter Cups as my add in to this peanut butter ice cream but feel free to use whichever brand you prefer or to even throw in some chocolate chips!
I had the coolest pleasure of going to Ample Hill’s Red Hook Factory Opening Party last night and got a VIP sneak peak at the whole factory before it opened. I met the owners, tasted their signature Red Hook Flavor, The Hook, and toured the factory probably 8 times.
This place is A DREAM. It took them 7 years to get to this point but even seeing something like that is possible sets a fire in me. It was honestly one of the coolest places I’ve ever seen as an ice cream fanatic and it truly puts into perspective how much work goes into building an ice cream empire.
Thank you to the Ample Hills Crew for a wonderful night! Head over to their brand new Red Hook location in Brooklyn, NY and check out this insane factory. Don’t forget to get a scoop or 12 on your way out.
Peanut Butter Cup Ice Cream
You’ll Need:
3/4 cup smooth peanut butter
3/4 cup plus 2 tbsp sugar
2 2/3 cup half and half
Pinch of salt
1/8 tsp vanilla extract
1 cup chopped peanut butter cups
Let’s Make It:
- Throw all ingredients into a food processor or a blender and puree until smooth.
- Chill in the refrigerator until mixture is cold.
- Freeze to ice cream machine’s instructions.
- Fold in peanut butter cups, freeze over night and enjoy!
