You’ll love this S’mores Peanut Butter Cup Ice Cream. It’s a Homemade Vanilla Ice Cream with marshmallow fluff Reese’s Peanut Butter cups and graham crackers.
Is it weird to post ice cream in January when more than half of the country is experiencing severe cold weather and winter storms? Here I am complaining that I want some winter weather in California and you guys can’t even step outside.
Lots of my food blogging friends who are home baking are saying that their ovens are helping keep their houses warm- now that’s cold! Growing up in Vermont (and born in the UP of Michigan), I have experienced my fair share of cold weather. I recall one morning when we went into the office and the -20 degrees. Those are the days I don’t miss- at all. I hope you all stay warm and safe!
So you might think that there really isn’t a place for ice cream in January, but I am thinking that maybe some of you got an ice cream maker for Christmas that you are just dying to try out. I certainly did! I actually got my LAST Christmas and have barely used it, until now.
For some reason, I was intimated of homemade ice cream, I really don’t know why. It couldn’t be easier. I made several ice cream recipes over my holiday break, and had so much fun with the flavor combinations. And let’s face it, I certainly didn’t mind eating it either.I also got a new ice cream freezer container from William Sonoma that I love!
Homemade ice cream puts most store bought ice cream to shame in my opinion. It is SO much creamier, and you can make any flavor combination you want!
This was my first time making a successful homemade ice cream and now I am totally hooked. The first recipe I made was this S’mores Peanut Butter Cup Ice Cream. I started with a basic vanilla ice cream slightly adapted from Simply Scratch.
After churning for several minutes, I added some marshmallow fluff and crushed Reese’s Peanut Butter cups. Once completed, I layered in crushed graham crackers. I have to say, after I finished the first bowl, I was ready for the next.
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S’mores Peanut Butter Cup Ice Cream
- Prep Time: 15 minutes
- Chill Time: 3 hours
- Cook Time: 5 minutes
- Total Time: 3 hours 20 minutes
- Yield: 5 servings
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: American
Description
This s’mores peanut butter cup ice cream is an indulgent mash-up of three desserts! It starts with an easy homemade ice cream base swirled with marshmallow fluff, buttery graham cracker crumbs, and Reese’s peanut butter cups.
Ingredients
- 3 cups heavy whipping cream
- 3/4 cup Sugar
- Pinch of salt
- 1 tsp pure vanilla extract
- 1/2 cup marshmallow fluff
- 6 Reese’s peanut butter cups
- 1 cup Graham cracker crumbs
- 2 tablespoon butter, melted
Instructions
- Pre-freeze your ice cream maker attachment as directed, usually at least 15 hours.
- Combine 1 cup of whipping cream with ¾ cups of sugar and a pinch of salt in a saucepan. Heat over medium heat, stirring just until the cream starts to bubble and the sugar is dissolved.
- Let cool for a few minutes, and add the remaining 2 cups of heavy whipping cream and vanilla extract. Refrigerate until completely cooled.
- Once frozen, set up the ice cream maker and spin on low speed. Pour heavy cream mixture into the ice cream maker after it starts spinning.
- Stir on low speed for 10 minutes and increase to medium speed. After 5 more minutes, add marshmallow fluff while the machine is still spinning.
- 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.
- While the ice cream is spinning, chop up graham crackers in a food processor to a fine crumb.
- Melt butter in a microwave-safe bowl. Add melted butter to graham cracker crumbs and stir to combine thoroughly.
- Once the ice cream is done mixing, pour 1/3 of the ice cream into your container, followed by 1/2 of the graham cracker mixture. Repeat with the second 1/3 of your ice 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.
- Return to freeze for 2-3 hours until solid or at your desired consistency.
I am doing an ice cream roundup on my blog this week and I was wondering if I could use one of your pictures with a link back to your site of course. I love this recipe and flavor combination!
Thanks for asking Hannah. You can include me as long as you don’t post my recipe 🙂 Thank you!
Thanks! I won’t post your recipe, just the link to it here.
So…this polar vortex. It’s currently 84 degrees Fahrenheit in Jamaica and I remarked at how cool today was. Eep. So, trust me, I’m totally feeling you on this ice cream! I saw this featured on a linky page and my sugar brain had no choice but to come over! It looks so good!! You can’t go wrong in my books with peanut butter!
Polar Vortex or not I am digging into this! How yummy! I would love to have you link this up at my Linky Party Show Me Your Plaid Monday’s! http://www.pandpkitchen.com/2014/01/13/show-me-your-plaid-mondays-50/
Thanks Chandra!
Wow, this looks incredible Julianne! Hehe, I can eat ice cream all year long too even in the freezing temps but I can’t wait to give this a try:)
Totally there with you!
This looks & sounds amazing! I might have to take the Hello Kitty Ice Cream maker that my daughter got for Christmas out of the box 😉
Erica
www.FortheLoveofDecorating.com
Did you say Hello Kitty Ice Cream Maker?!
Oh this looks incredible! I tend to be a “picker” when it comes to ice cream, in that I dig extra hard to get as many mix-ins and swirl pieces as I can. Marshmallow fluff, graham cracker crumbs, and PB cups?! Swoon!
And I’m with you on skirting the polar vortex and talking about frozen desserts. I live in Southern California (originally from the Northeast, too!) and took some pause before posting a gelato recipe this week. Hoping even those in cold climates can enjoy while snuggling in a warm blanket by a roaring fire!
Girl, you don’t even want to know what I do with a gallon of cookie dough ice cream. You might as well not even include the ice cream because all I want is the cookie dough!
I do not like Ice cream in the winter. I only crave it when its like 90 degrees. This looks beyond delicious though, pinning!
I totally hear you Krystle! I can’t help but get on board with the seasonal flavors though! Pumpkin, Eggnong, Peppmerint Ice cream. Yum!
yum, and YUM! who cares that it’s winter, break out the ice cream
RIGHT?!
I can’t get over how amazing this ice cream is! And if this is the ice cream I’m eating in the winter – I’m ALL for it 🙂
HAHA! Thank you Trish!
I’m dying over this ice cream… and I live in Chicago, the center of the polar vortex! I don’t care if it’s freezing, I want this ice cream right now!
Oh my gosh! I am sure if I mailed you some ice cream, it would have melted not he way and re-frozen by the time it hit your doorstep!
You had me at Reese’s! I love, love, love homemade ice cream and I swear it tastes a hundred times better in the winter! 😉
YEAH!
I love marshmallow anything and it has peanut butter, yum! thanks for linking up at Showcase Your Talent Thursday 🙂
Thanks Emily!
I haven’t made ice cream with my ice cream maker yet – I usually make the kind that doesn’t need one. But this ice cream looks awesome – it might be the first one I make with the machine! I think ice cream is good all year round – I was just eating some leftover eggnog ice cream in front of the fire a couple nights ago 🙂
Ok so the first time I tried my ice cream maker, I didn’t assemble it right and had a hard time actually churning it. But this time, I read the instructions correctly and it all worked out! I have to try to no-machine needed ice cream because it also sounds amazing!
This ice cream looks good! And I think it’s funny; I bake to heat my house too because i’m too cheap to turn on the heater and it’s a high of 60 outside. 🙂 We Californian’s are a little weak when it comes to cold, lol!
Oh gosh I know right. It’s 65 degrees and I am all “should we turn off our heat”?
I am right there with you! I grew up in Upstate NY buried in snow from November through March and now live in Sunny So. Cal. I only miss it on Christmas and then not so much. Bring on the ice cream!!
HAHA! That’s too funny. I am from Southern Vermont and my dad’s family is from Herkimer county and my mom’s family is from Rochester so I spent plenty of time in your neck of the woods! I am a pretty avid snowboarder, but I ahem to say, outside of the lack of snow, I don’t mind riding in the warmer weather here!
this looks delish!
Thanks Dina!
Give me a blanket and a space heater and I could go to town on this yummy ice cream! I haven’t stepped outside yet in this freezing cold…come on Spring!!!
HAHA! Oh my gosh, I seriously can’t believe how crazy this cold front is! Stay warm!
Oh this is so genius. Looks delish!
Thanks Jocelyn!
I am with you on the ice cream in January. We have a freezer out in the garage JUST for ice cream… all year long! I love a selection, what can I say? AND, we have a bowl every night before bed… right in front of the fireplace!
I actually have an ice cream maker with TWO freezer bowls JUST so I can always have one in the freezer ready and cold to make ice cream on a whim. I’m loving the marshmallow fluff in the recipe! This is on my list to make…. in this blizzard-y cold weather!
O.M.G. I love that. I am secretly excited for the day to come when we purchase a second fridge for our garage so I can hide all my bags of chocolate chips, pounds of butter and loads of ice cream!
Can I come live with you???