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S'mores peanut butter cup ice cream in a glass jar.

S’mores Peanut Butter Cup Ice Cream

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  • Author: Julianne Dell
  • 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  granulated sugar
  • Pinch of salt
  • 1 tsp pure vanilla extract
  • 1/2 cup marshmallow fluff (Jet-Puffed or similar)
  • 6 Reese’s peanut butter cups
  • 1 cup graham cracker crumbs
  • 2 tablespoons unsalted or salted butter, melted

Instructions

  1. Pre-freeze your ice cream maker attachment as directed, usually at least 15 hours.
  2. 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.
  3. Let cool for a few minutes, and add the remaining 2 cups of heavy whipping cream and vanilla extract. Refrigerate until completely cooled.
  4. 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.
  5. 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.
  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 the 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 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.
  10. Return to freeze for 2-3 hours until solid or at your desired consistency.

Equipment

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Find it online: https://beyondfrosting.com/smores-peanut-butter-cup-ice-cream/