I can’t think of a better pairing than sweet chocolate and creamy, smooth peanut butter. Especially when it comes together in homemade ice cream!
Take your chilled bowl out of the fridge or freezer. Add the whipping cream to the bowl along with vanilla extract, then beat the cream until fluffy peaks form.
Separately, whisk together the sweetened condensed milk and a quarter cup of peanut butter.
Next, you’ll gently stir the condensed milk mixture into the whipped cream. Dollop spoonfuls of peanut butter into the mixture.
Finally, toss in the chopped Reese’s cups. Fold everything together once more to combine.
Pour the ice cream base into a freezer-safe container. I like to sprinkle mine with additional crumbled Reese’s cups, but this is optional.
Make sure to cover your container with the lid, or seal it with plastic wrap, then place it in the freezer. It will need to chill for at least 4-6 hours until it’s completely frozen.
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