Chocolate Brownie Peanut Butter Cup Ice Cream
Diane Hopson Smith
This ice cream is over the top good!
Hope you enjoy!
- peanut butter cups, minis (i used reese's) these mini's should be alittle larger than a chocolate kiss
- snack packages of little debbies brownies
- 2/3 c
- 1 c
- peanut butter, creamy
- sea salt
- 1 c
- milk, whole
- 2 c
- heavy cream, cold
- 1/2 tsp
- pure vanillia
How to Make Chocolate Brownie Peanut Butter Cup Ice Cream
- 1NOTE: This recipe was used in a table top 1 1/2 quart ice cream freezer. When making ice cream for this size freezer you should start with no more than 4 to 4 1/2 cups of liquids. As it freezes it will expand in volume. I used 4 cups of liquid (including the peanut butter as part of the liquid) and 1 cup of goodies (candy & brownies) in this recipe. If you have more than a cup of the candy and brownies, enjoy a few pieces but don't use more than 1 cup. This is a combined total of both the brownies and candy.
Increase ingredients for a larger freezer.
- 2Suggested: Cut the mini peanut butter cups in half. Cube the brownies. I got 64 cubes. I cut each brownie square into 16 pieces. There are 2 squares per package. Spread out on a cake pan or dish; place in freezer for several hours.
- 3In a medium mixing bowl using a hand mixer (on low speed) cream sugar, peanut butter and salt until smooth. Add the milk and cream and continue mixing an additional 1 to 2 minutes until sugar is dissolved; add vanilla and mix. Cover and refrigerate for at least 2 hours. You can refrigerate over night if desired. Whisk again before adding mixture to ice cream mixer.
- 4Add liquid mixture to ice cream freezer and freeze following manufacturers directions.
- 5Five minutes before ice cream mixing is complete add the peanut butter cups and brownies. Once complete, the ice cream will be a soft serve consistency. If you perfer a firmer ice cream (which I do), transfer to an airtight container and place in freezer for 2 to 3 hours before serving.