Peanut Butter Cup Ice Cream (Cuisinart Ice Cream Maker)
Make our homemade Peanut Butter Cup Ice Cream using a Cuisinart ice cream maker. This egg-free recipe uses sweetened condensed milk to create a rich, creamy, gelato-like base swirled with chopped peanut butter cups for an ice cream classic.
Servings: 10
Calories: 590kcal
Equipment
- Cuisinart Ice Cream Maker ICE70
Ingredients
- 14 ounce Sweetened condensed milk 1 can
- 1 cup peanut butter creamy (do not use all natural)
- 1 teaspoon vanilla extract
- 2 cup Heavy cream
- 1 cup Reese's peanut butter cups chopped
Instructions
- In a large bowl, mix the peanut butter together with the sweetened condensed milk and the vanilla, mixing until well blended.14 ounce Sweetened condensed milk, 1 cup peanut butter, 1 teaspoon vanilla extract
- Add the heavy cream, mixing into the peanut butter mixture until completely mixed in.2 cup Heavy cream
- Pour the chilled peanut butter ice cream base into the frozen freezer bowl of your Cuisinart ice cream maker.
- Turn it on and churn according to the manufacturer's instructions, usually the 'ice cream' or 'gelato' setting, until the ice cream is thickened and reaches a soft-serve consistency (about 30-35 minutes).
- When the timer beeps, add the chopped peanut butter cups through the spout. Churn for an additional 1 - 2 minutes to distribute the chocolate chunks throughout the ice cream.1 cup Reese's peanut butter cups
- Once churned, transfer the ice cream to an airtight container and freeze for at least 2-3 hours, or until firm.
Notes
- Freeze the Bowl Solid: This is crucial! Make sure your Cuisinart freezer bowl is frozen solid for a minimum of 12-24 hours before you plan to churn. A well-frozen bowl is key to proper ice cream formation.
- Chill Your Base Thoroughly: For the absolute creamiest texture, ensure your ice cream base is completely chilled in the refrigerator for at least 4-6 hours, or ideally overnight. A very cold base churns much faster and results in a smoother consistency.
- Chop Peanut Butter Cups Evenly: Aim for roughly consistent pieces of peanut butter cups. This ensures an even distribution throughout the ice cream and a satisfying bite in every spoonful.
- Add Mix-ins at the Right Time: Fold the chopped peanut butter cups into the ice cream during the last few minutes of churning. This prevents them from clumping at the bottom and ensures they are nicely dispersed.
- "Cure" to Harden: After churning, your ice cream will be quite soft. Transfer it to an airtight container and freeze it for at least 2-4 hours to "cure" and firm up to that ideal scoopable texture.
Nutrition
Calories: 590kcal | Carbohydrates: 44g | Protein: 13g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 69mg | Sodium: 275mg | Potassium: 436mg | Fiber: 2g | Sugar: 39g | Vitamin A: 822IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 1mg
