Creamy Peanut Butter Ice Cream

It is officially the last day of summer (in my head).

And, because I love all of you, I am giving you this.

Your welcome.

This is the BEST homemade ice cream recipe, I have ever had. Since I love ice cream…A LOT, I feel qualified to make that decision. I first tried this ice cream at my mom’s house and fell in love. I begged her for the recipe (which she gave willingly, like all the other millions of recipes I beg from her!) and decided to make it. I was sure I could never replicate the flavor that I experienced when she made it, but I did! This is really a no fuss recipe that yields extraordinary flavor results.

The peanut butter gives the ice cream a really smooth texture and the chunks of peanut butter cups throughout, make this dessert over the top! Best part? This is extremely easy to throw together and doesn’t even call for a ton of ingredients. There is no cooking and cooling (which makes ice cream taste so good, but I hate that step in other recipes!), and once all the ingredients are thrown together, you just throw it in your ice cream maker for about 30 minutes.

Happy Last Day Of Summer!

Creamy Peanut Butter Ice Cream

1 1/8 cup creamy peanut butter*

3/4 cup sugar

1 1/4 cups whole milk**

2 cups heavy cream

1 1/2 teaspoons pure vanilla extract

1 cup chopped chocolate peanut butter cup candies***

In a medium mixing bowl, use a hand mixer to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the 2 quart ice cream machine on and pour the mixture into freezer bowl. Let mix until thickened, about 25 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about two hours. Remove from freezer about 15 minutes before serving. Makes about 14 half cup servings.

*I used the natural kind that does not need to be refrigerated–do not use the one you have to stir-the consistency will be off

*I used 2% and it was still good, but whole amps up the creaminess

**I used the dark chocolate peanut butter cups from Trader Joes-so good!