Instructions

1. Pre-freeze your ice cream maker attachment as directed, usually at least 15 hours.
2. Heat 1 C whipping cream with ¾ C sugar and a pinch of salt. Heat in a pot on medium heat, stirring just until it starts to bubble and sugar is dissolved.
3. Let cool for a few minutes and add remaining 2 cups of heavy whipping cream and vanilla extract. Refrigerate until completely cooled.
4. Once frozen, set up ice cream maker, and spin on low speed, pour heavy cream mixture into ice cream maker after it starts spinning.
5. Stir on low speed for 10 minutes and increase to medium speed. After 5 more minutes, add marshmallow fluff while machine is still spinning.
6. Chop up 6 Reese’s peanut butter cups into small pieces, and add all but a few pieces into the ice cream during the last two minutes of mixing. Reserve a few pieces of Reese’s.
7. While ice cream is spinning, chop up graham crackers in a food processor to a fine crumb.
8. Melt butter in a microwave safe bowl. Add melted butter to graham cracker crumbs and stir to combine thoroughly.
9. Once ice cream is done mixing, pour 1/3 of ice cream in your container, followed by a 1/2 of graham cracker mixture. Repeat with the second 1/3 of your ce cream, and top with remaining graham crackers. Pour the last 1/3 of ice cream on top. So you have 3 layers of ice cream and 2 layers of graham cracker. Press leftover Reese’s into the top of the ice cream.
10. Return to freeze for 2-3 hours until desired consistency.