This Homemade Peanut Butter Ice Cream is a great dessert! It’s absolutely fantastic! Mix with peanut butter cups for an extra yummy treat.
No eggs and no cooking required!
Preparation Time: 10
Ready In: 3h 10m
- 1 (14 ounces) can sweeten condensed milk
- 1 (12 ounces) can evaporate milk
- 1 1/4 cups whole milk
- 1/2 cup peanut butter (no sweetener added)
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 6 peanut butter cups, chopped
Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves.
Freeze according to manufacturer’s directions until it reaches soft-serve consistency, adding peanut butter cups halfway through the freezing cycle.
Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal.
For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Per Serving: 340 calories; 16.6 grams fat; 39.4 grams carbohydrates; 10.7 grams protein; 27 mg cholesterol; 189 mg sodium. Source
SOME MORE ICE CREAM RECIPES