"The perfect peanut butter ice cream! Mix with peanut butter cups for an extra yummy treat. No eggs and no cooking required!" — momtomany
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1 (14 ounce) can
sweetened condensed milk
1 (12 ounce) can
1 1/4 cups
peanut butter (no sweetener added)
peanut butter cups, chopped
This produced a great ice cream! I did two things differently: I mixed the ingredients up in a bowl using a hand mixer and everything combined nicely. I did chill the mix overnight, then put it in the ice cream freezer. The freezer recommended 20 to 30 minutes in the freezer, and I found it needed to run closer to the 30 minutes' time. The only thing I recommend against is combining the ingredients in the freezer bowl because when it's frozen, the ingredients will start to freeze before they are fully combined. I agree with a previous reviewer: this ice cream is outstanding even without the PB cups added in.
Absolutely fantastic! The only change I will make with the next batch will be to cut back slightly on the sugar. This is a very rich, creamy ice cream and a little goes a long way. I also didn't bother with the plastic wrap - just popped it into a container and into the freezer after it was done mixing. My husband just loved it!
FANTASTIC! I did have issue w/ it coming to 'soft serve' stage in my ice cream maker, but there may be a problem w/ it and no fault of the recipe. I mixed all of the ingredients (used reg. peanut butter), in a bowl to make sure they combined well. I had a hard time getting the peanut butter to fully incorporate, but it was mixed through enough. This ice cream was so creamy and had great flavor (the peanut butter flavor really came through). I used mini Reeses cups (the real small ones) that I just cut in 1/2. I would've liked this just as much w/o the pb cups added to be honest...the ice cream is that flavorful on it's own w/o the additions, but it was wonderful w/ them too! This was just too simple... I would def make this again~YUM! Thanks for sharing. :)
This was fabulous! My 11-yr-old made it --it was very easy. We used 2% milk and slightly less sugar, as suggested by some other reviewers. We liked eating it right away while it was still soft, but it is good after being frozen also. Will definitely be making this again!
This ice cream is awesome! My new favorite ice cream. It turned out very rich and creamy. I used 2% milk instead of whole milk and increased the peanut butter to 3/4 cup.
I will make this again, but next time I will cut the amount of peanut butter way back. It was way too peanut buttery.
I've made this twice - first time followed directions other than used 2% milk and did not add candy. It was delicious! Second time used light soymilk instead of whole milk and didn't add any sugar, and it was still delicious! Not to mention had many fewer calories and less sugar. Best peanut butter ice cream I've ever had.
Really easy! Peanut butter and ice cream...WIN!! I however cut out the sugar all together with the sweetened condensed milk it was sweet enough for me and used almond milk rather than whole for a creamy and nutty flavor then finished it with a pinch of salt! tastes like cookies grandma used to make!
* Percent Daily Values are based on a 2,000 calorie diet.
Homemade Peanut Butter Ice Cream
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 149
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