Peanut Butter Cups Ice Cream

Do you love peanut butter, ice cream, and coffee like me? Well, this homemade ice cream recipe is for all of us! 🙂

I would like to say thank you to @elmerkadito.si (https://www.instagram.com/elmerkadito.si/) for sponsoring this recipe. They specialize in offering popular products from Mexico, South America, and the U.S. You can visit their web shop at https://elmerkadito.si to check all the products available.

Ingredients

2 packets (102 grams) of Reese’s Peanut Butter Cups
200 ml. whipping cream, full fat
150 ml. sweetened condensed milk
one shot of good espresso
pinch of fine salt

Instructions

Chop the peanut butter cups into small pieces. Set aside.
Whip the heavy cream until it forms medium to stiff peaks.
Add the sweetened condensed milk and a pinch of salt to the heavy cream, continue beating until stiff peak form.
Add in the chopped peanut butter cups and espresso, continue beating until well incorporated.
Transfer to a small loaf pan and freeze for at least 5 hours. Enjoy!

Notes

Same with my tips on my previous ice cream recipe, it is best to use cold cream including the other ingredients for easy whipping.
When choosing your whipping cream, make sure to use the unsweetened variety.
Before starting, you can prepare in advance your espresso and let it cool completely. You may place it in the freezer also for few minutes before adding to your mixture.
In the absence of peanut butter cups, you may substitute it with regular peanut butter of your choice.
While the taste of coffee is just perfect for this recipe, you can add a teaspoon of instant coffee to your espresso for a stronger taste.
No espresso machine? No problem! You can dilute 2-3 teaspoons of instant coffee to 2 tablespoons of hot water then let it cool completely.
Before chopping the peanut butter cups, it is best to freeze the packets first for at least 10 minutes to harden it a bit for easy chopping.