Easy no-churn ice cream made with crunchy peanut butter and loaded with chocolate chips and peanut butter cups!
Reese’s lovers, this ice cream is for you!
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Peanut butter and chocolate are one of my absolute favorite flavor combos, so I see much more of this peanut butter cup ice cream in my future!
I opted for crunchy peanut butter for this recipe to give the ice cream some texture.
The peanut butter cups are the really small ones, not the miniatures that you have to unwrap.
I find that they disperse better throughout the ice cream. Plus I save the step of unwrapping all of those peanut butter cups.
Start by cutting the peanut butter cups in half, then reserve 1/2 cup and set it aside for later.
Next, in a large bowl, whisk together the sweetened condensed milk (I always used Eagle Brand), peanut butter, and vanilla; set that aside, too.
In another large bowl, beat the cream to stiff peaks. Be careful not to over beat it. If it starts to look chunky, stop! It’s just about to break and start to turn into butter.
When it’s at stiff peaks stir about 1/2-1 cup of whipped cream into the peanut butter mixture. No need to measure, just spoon in a couple of big spoonfuls.
No need to be delicate, just mix it in. This helps to lighten the mixture.
Then gently fold in the rest of the whipped cream.
Finally, fold in the chocolate chips and remaining 1 cup of peanut butter cups.
The chocolate chips are in there, I just got so excited that I stirred them in before i remembered to take a picture!
Spoon this creamy mixture into a glass or metal loaf pan and smooth the top.
Sprinkle on the reserved peanut butter cups and cover with plastic wrap, gently pressing the peanut butter cups into the cream.
Freeze the ice cream until it’s solid, about 5-6 hours…overnight if you can.
Serve it with a few extra peanut butter cups and a sprinkle of chocolate chips.
Be sure to try this No-Churn Very Vanilla Ice Cream, too!
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