Reeses Peanut Butter Chocolate Ice Cream
What's better than Reese Peanut Butter Cups? How about Peanut Butter Chocolate Ice Cream that can me made without an ice cream maker. The best part about summer is having ice cream and this peanut butter ice cream comes together with 4 simple ingredients.
Servings: 10
Calories: 403kcal
Ingredients
- 2 cups Heavy Cream
- 300 ml Condensed Milk 1 small can
- 1 cup mini Reese Peanut Butter Cups smashed
- ½ cup cooca powder
Instructions
- Place your mixing bowl and whisk attachment in the freezer for about 20 minutes.
- Place your Reese cups in a ziploc bag and smash them using a plate or glass. You can also place them in a food processor and pulse them coarsely. Set aside.
- Place your heavy cream and cocoa powder in a freezer cold bowl and whip until stiff peaks form.
- Add the condensed milk into the bowl with the whipped cream. Let the condensed milk run down the edges and mix on low until you have poured all the condensed milk in and it is mixed in with the whipped cream.
- Pour half of the mixture into a loaf pan and top with the ground reese cups.
- Pour remaining chocolate mixture on top and layer more ground reese cups on top.
- Place in freezer to chill for 8 hours.
Notes
Place your bowls in the freezer for about 15 minutes prior to starting and place the ice cream in the freezer immediately. Place the ice cream storage container in the freezer to cool as well.
Nutrition
Serving: 1/10 of a Serving | Calories: 403kcal | Carbohydrates: 35g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 143mg | Fiber: 1g | Sugar: 33g