In our family we have a tradition of making my husband homemade chocolate peanut butter cup ice cream on father’s day. The way to that man’s heart is through any combination of peanut butter and chocolate, something I’m fairly certain my kids have inherited. Usually we stick with regular chocolate when we make ice cream since it’s something we only do a handful of times per year. But a few years ago (when Harris Teeter discontinued making John’s favorite kind of chocolate PB ice cream, ha!) we opted to do it up, and it was AMAZING. We whipped up some plain chocolate ice cream, swirled in some peanut butter, and added peanut butter cups. It was TO DIE FOR.
When I was little we had an ice cream maker. You had to dump gobs of ice cubes around the edges along with about a cup of salt to keep the inner compartment cold enough to freeze the ice cream. It worked just fine, but this is SO MUCH BETTER. This Cuisinart ice cream maker could not be easier to use. You simply freeze the container the ice cream goes in, and once you’re ready to churn you pop in a plastic blade and a cover and turn it on. Easy peasy, and best of all no ice and salt needed! It makes about 4.5 cups of ice cream (5 cups when finished with the peanut buttery additions), but keep in mind the size because you may need to adjust it accordingly.
FUN FACT: Did you know there is a difference between Cocoa and Cacao powder, with Cacao being the less processed option? I’ve included a link below to purchase some good Cacao from Amazon, but we also use Trader Joe’s Cocoa powder (with no added ingredients) and it’s also delicious.
*I’ve included links to ingredients I use and love. When you purchase something via one of these affiliate links, I receive a small commission but the price is the same for you*
- 1/2 cup cacao powder
- 1/2 cup granulated sugar
- 1/4 cup packed dark brown sugar
- pinch of salt
- 1 cup whole milk
- 2 cups heavy cream
- 1/2 tbsp vanilla extract
- 1/4 tsp cinnamon
- 1/3 cup natural peanut butter (we use creamy)
- 15 reeses miniature peanut butter cups
1. Whisk all ingredients except the peanut butter and PB cups in a bowl, cover, and refrigerate at least 2 hours. (NOTE: I like my chocolate ice cream on the darker side and not too sweet. If you prefer yours sweeter, up the brown sugar to 1/3 cup).
2. Place mixture into an ice cream maker and churn away until finished.
3. Once ice cream is done, place in a tupperware/gladware container and add about 1/3 cup peanut butter. I use all natural, but feel free to adjust the type and amount to your preference. Some days just necessitate more peanut butter than others 😉 Swirl the peanut butter with a knife (don’t mix it in all the way).
4. Chop about 15 Reeses miniatures into quarters. Gently stir these in and get that bad boy in the freezer for at least 2 hours to set.