Peanut Butter Bonanza Ice Cream
This Peanut Butter Bonanza Ice Cream is an egg free ice cream recipe is chock full of peanut butter and chocolate goodies. It's sure to satisfy even the most discerning peanut butter lover's appetite.
Servings: 10
Calories: 536kcal
Ingredients
- 1 cup whole milk
- 1 cup sugar
- 1 pinch salt
- 2 cups heavy cream
- 1 teaspoon vanilla
- ½ cup peanut butter chips
- ½ cup milk chocolate chips
- ½ cup mini chocolate chips
- ½ cup hershey kisses chopped
- 1 cup mini peanut butter cups
Instructions
- Freeze your ice cream maker bowl at least 24 hours in advance. It needs time to freeze before using. I keep mine in the freezer all the time, whether it has ice cream in it or not.
- In a stand mixer combine the whole milk, sugar and salt. Mix on medium speed until the sugar dissolves.
- Add the heavy cream and vanilla extract. Mix on low, build to medium, then high until the mixture becomes thick.
- Remove the mixer bowl from the mixer, cover it and pop in the fridge for about an hour.
- Remove the bowl from the fridge and transfer the liquid to your ice cream maker bowl. Attach that to the mixer, this is where the "heavens to betsy" thing comes to mind. Turn on and build up to high speed slowly so you don't make a huge mess. Let it churn for about 15 to 20 minutes. Once it thickens you can toss all the various chips and cups in. Let it spin just enough to incorporate those. Turn off. Remove the ice cream maker attachment and cover it. Then pop it in the freezer for at least a couple of hours. Or overnight.
- Remove a few minutes before serving.
- Serve with a big old Heavens to Betsy I Love Me Some Peanut Butter smile!
Nutrition
Calories: 536kcal | Carbohydrates: 56g | Protein: 6g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 61mg | Sodium: 139mg | Potassium: 205mg | Fiber: 2g | Sugar: 52g | Vitamin A: 795IU | Vitamin C: 0.5mg | Calcium: 111mg | Iron: 1mg