Peanut Butter Cup Ice Cream
From The Perfect Scoop
Happy Halloween! We had a very successful holiday here in the HMK. One of the best things about our new(ish) house is that we actually get Trick-or-Treaters! (And, as a side note, one of the best things about cooking at home during Halloween is LOTS of compliments on how good our dinner smelled, from kids and adults alike! Perhaps next year we should hand out business cards along with the candy, but that’s besides the point…) Since this is our second Halloween here, we knew that our neighborhood is considered a trick-or-treating “destination” on Chicago’s north side, and thus to buy lots of candy. But as I sit here at 7:40pm with about 5 bags left over, I’m wondering where the line between enough and too much might be drawn. Luckily there’s recipes like this one for using up some of what you have leftover. We used mini peanut butter cups, but by all means if you have the big ones, or any other candy bars leftover for that matter, go for it! This is without a doubt the simplest ice cream we have on the blog, yet one of the best…unless you don’t like peanut butter, in which case I don’t think we can be friends.
- 3/4 cup creamy peanut butter (be sure to use a commercial brand that’s not “natural,” or some weird separation may occur)
- 3/4 cup + 2 Tbsp sugar
- 2 2/3 cup half and half
- pinch of coarse salt
- 1/8 tsp vanilla extract
- 1 heaping cup mini peanut butter cups, or other candy
- Combine peanut butter, sugar, half and half, salt and vanilla in a blender. Blend until smooth.
- Place mixture in the fridge for at least 8 hours, ideally over night.
- Freeze chilled mixture in an ice cream maker, according to package directions. Ours took about 20 minutes.
- Eat right away (it will be softer, like fro yo), or store in an air-tight freezer container (these are the BEST) until ready to eat.
Makes about 1 quart.