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
- 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.