Chocolate Peanut Butter Ice Cream
Very rich chocolate and peanut butter flavors, which is a perfect pairing. If you like decadent desserts, this one is for you!
Ingredients
- 1 cup Heavy cream
- 1 cup Whole milk
- 1/2 cup Sugar
- 1/4 cup Dutch process cocoa powder
- 1/8 tsp. Salt That's a pinch!
- 1/2 cup Smooth peanut butter
- 1 cup Reese's mini peanut butter cups I used the whole 7.6 oz. bag. Next time I would cut them in half.
Instructions
- In a large saucepan, combine all ingredients except the peanut butter and peanut butter cups. Whisk to combine and then heat over medium heat, stirring constantly, until it comes to a full boil.
- When the mixture begins to foam, remove it from the heat and stir in the peanut butter. Whisk it together until it is fully incorporated. Cover and refrigerate at least 8 hours or overnight.
- The next day process according to manufacturers instructions. When the ice cream is nearly finished, remove to a freezer-safe container, and stir in the peanut butter cups. Mix well.
- Remove from the freezer for about 10 minutes before scooping and serving.