Desserts
Peanut Butter Cup with Marshmallow Swirl Ice Cream
Makes about 2 cups
Peanut Butter Cup with Marshmallow Swirl Ice Cream
Makes about 2 cups
All the best flavors of some favorite candy bars, this ice cream is so rich and creamy, you won't be able to put it down.
Nutritional information per serving:Calories 265 (58% from fat)
carb. 21g
pro. 8g
fat 18g sat. fat 6g
chol. 17mg
sod. 150mg
calc. 76mg
fiber 2g
carb. 21g
pro. 8g
fat 18g sat. fat 6g
chol. 17mg
sod. 150mg
calc. 76mg
fiber 2g
Ingredients
- 1/3 cup good-quality peanut butter
- ¼ cup granulated sugar
- Pinch salt
- 1/3 cup whole milk
- 2/3 cup heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/4 cup chopped chocolate peanut butter cup candies
- 1/4 cup marshmallow crème
- 2 tablespoons fudge sauce
Preparation
- In a small mixing bowl, use a hand mixer on low speed to combine the peanut butter, sugar, and salt until smooth. Add the milk and mix on low speed until the sugar is dissolved, 1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate a minimum of 2 hours, preferably overnight.
- Turn on the Cuisinart® ice cream maker. Whisk the ice cream base, and then pour the mixture into the freezer bowl through the ingredient funnel. Churn until thickened, about 15 minutes. Five minutes before churning is completed, add the chopped candy through the ingredient funnel.
- Once the candies are mixed into the ice cream, turn the unit off, and remove the lid and paddle. Gently swirl in the marshmallow crème and fudge sauce.
- The ice cream will have a soft, creamy texture. For a firmer consistency, transfer the ice cream to an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
