Cook's Note for Loaded Peanut Butter Ice Cream:*The recipe yields 1.5 quarts of ice cream. *The ice cream will keep, in an air-tight container (see my recommendation below), for up to 2 weeks. *While an ice cream machine isn't needed for this recipe, I do recommend freezing and storing the ice cream in air-tight container like my favorite, the Tovolo Glide-A-Scoop Ice Cream Tub. It's the perfect 1.5 quart size, plus it conveniently fits on a freezer door. *I used mini Reese's Pieces in this recipe, and I found them in the baking aisle at my local Walmart. *Use high-quality white chocolate chips, I recommend Ghirardelli.
- 1 14-ounce can sweetened condensed milk
- 1 ounce white chocolate chips
- 1 cup creamy peanut butter
- 1 tablespoon vanilla extract
- ⅛ teaspoon salt
- ¼ cup sour cream
- 1¼ cups heavy cream
- ¾ cup mini Reese's Pieces
- ¾ cup mini Reese's Peanut Butter Cups
- ½ cup prepared hot fudge, warmed
- In a large microwave-safe bowl, add the sweetened condensed milk, white chocolate chips, and peanut butter. Microwave for 30 seconds on 50% power. Stir and repeat microwaving until the chips are melted. Let the mixture cool slightly and then whisk in vanilla, salt and sour cream.
- While the peanut butter mixture is cooling, use a mixer to whip the whipped cream on medium-high speed until soft peaks form, about 2-4 minutes. Whisk in ⅓ of the whipped cream into the peanut butter mixture. Fold in the rest of the whipped cream until just combined, and then fold in the Reese's Pieces and Peanut Butter Cups.
- Layer half of the ice cream mixture into an airtight container. Evenly spread the hot fudge over the ice cream, and then layer the remaining ice cream on top. Seal the container and freeze for at least 8 hours before serving.
Check out some of my other ice cream-themed posts: