Because everyone’s weekend needs a little indulgence!
NEWS FLASH: DIETITIANS EAT ICE CREAM, TOO.
I’ve always LOVED homemade ice cream, and I have the evidence right there to prove it ^!
I know, it seems a little much.. but when I was in college one of my roommates gifted this sweet spoon to me for Christmas because she knew how much I love ice cream, in every way, shape, and form.
It’s time we shed some light on that guilty feeling you get when you eat ice cream, cake, or any other food that has the negative reputation of being “unhealthy.” I have a new motto that I want you to start thinking about when you hear the word “unhealthy:” ALL FOODS FIT!
The truth is, there is a place for every food to fit into your pantry, fridge, freezer, and daily eating approaches. There is no “good” or “bad” food, you have the freedom to choose which foods you want to incorporate into your eating routine. When it comes to foods that have a bit more added sugars, saturated fats, sodium, you name it.. moderation is key. Hear me when I say you DO NOT have to remove them from your diet!
Ok, that’s enough rambling.. let’s get into the ice cream details you’re all here for:
ICE CREAM TIPS:
One of the biggest tips I have when making homemade ice cream is to avoid over-churning your ice cream. I know what you’re probably thinking.. “how is that even possible?!” That’s what I thought too! But trust me, you’ll know it when you’ve over-churned it. After about 10 minutes of churning, start checking on the ice cream about every 5 minutes or so. You’ll want to stop the churning when the mixture starts to take on a soft-serve ice cream consistency. Any further and you may end up with an over-churned batch!
You’ll also want to make sure you wait to throw in the peanut butter cups until 5 minutes before churn time is over. Otherwise, your peanut butter cups will all fall to the bottom! We all know that is the worst thing to happen to ice cream–we want every single bite to be filled with yummy chocolate pieces!
Don’t worry though, if you follow my step-by-step instructions below, you’ll have the BEST peanut butter cup ice cream waiting for you in your freezer!
Peanut Butter Cup Ice Cream
Ingredients
- 1 cup creamy peanut butter
- 3/4 cup sugar
- 1 1/4 cup whole milk
- 2 cups heavy cream
- 2 tsp vanilla extract
- 1 cup chopped peanut butter cups (I used Reeses)
Instructions
- In a large mixing bowl, whisk peanut butter and sugar until smooth. Add the milk and mix on low speed until sugar dissolves.
- Stir in the heavy cream and vanilla. Turn on your ice cream maker. Pour mixture into the frozen bowl, and let churn until thickened, about 25 to 35 minutes.
- About 5 minutes before the end of churn-time, pour in the chocolate peanut butter cups through the topping chute. Allow the ice cream to continue churning until it reaches a soft-serve consistency (do not over-churn).
- Transfer ice cream to an airtight container, and place in freezer for 2 hours (or eat right out of the machine, like me!).
