This peanut butter ice cream is easy to make with smooth or chunky peanut butter. It's rich and creamy with delicious chunks of chocolate peanut butter cups in every bite!
Ingredients
- 1 can sweetened condensed milk , 14 ounce
- 1 can evaporated milk , 12 ounce
- 1.25 cups whole milk
- 0.5 cups natural peanut butter
- 0.25 cups white sugar
- 2 teaspoons vanilla extract
- 6 peanuts butter cups , chopped
Instructions
-
1
Gather all ingredients.
-
2
Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker; stir until sugar dissolves.
-
3
Freeze according to manufacturer's directions until it reaches soft-serve consistency, about 30 minutes, adding peanut butter cups halfway through freezing cycle.
-
4
Transfer ice cream to a one- or two-quart lidded plastic airtight container; cover surface with plastic wrap and seal. For best results, ice cream should firm in the freezer for at least 2 hours or overnight.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore African Recipes
Dakjjim (Korean Chicken Stew)
My husband's mother introduced me to Korean food with this recipe, which instantly shot up my list of all-time favorites. Serve with a small amount of broth over hot white rice.
T's Peanut Butter Balls
I love these as a quick energy snack. I keep them in the refrigerator almost all the time. They are sweet enough to make me feel like I am getting a treat, but they have enough good stuff to help with energy fixes and muscle recovery. Store in the refrigerator.
Puerto Rican Sancocho
Sancocho is Puerto Rican comfort food! This is my mom's recipe that she serves with bread to soak up the delicious flavor. The mix of vegetables and herbs in this stew was influenced by Spanish Canary Island ancestors of some Puerto Rican families, then adjusted to the vegetables available in Puerto Rico, such as corn, pumpkin, and plantains.