Two-Ingredient Ice Cream: Reese’s Mini Peanut Butter Cup Ice Cream

You all know how in love I am with homemade ice cream – to date, I have 25 ice cream-related desserts posted on the blog, and there pretty much isn’t a day that goes by that I’m not dreaming up a new concoction. Ice cream made at home is infinitely better than any store bought variety I have ever tried, and coming up with new and different versions is something I look forward to every summer. I typically always use a custard base for my ice creams, chill it, and then churn it with my ice cream attachment. It’s a bit of a process, but always worth it. So I stopped dead in my tracks when I saw “two-ingredient ice cream”. I couldn’t fathom how this was possible, and of course needed to do some experimenting. I am happy to report that this is 1-2-3 easy and tastes amazing!

So what’s the secret to this ice cream? One can of sweetened condensed milk, combined with whatever mix-ins you’d like (huge surprise that I chose peanut butter cups, right?!). Then you take 2 cups of heavy cream (or heavy whipping cream) and whip it up to stiff peaks, then fold it into the sweetened condensed milk mixture. Transfer the mixture to an airtight container and pop it in the freezer. That’s it! The resulting ice cream is sweet and creamy – totally delicious! It’s a perfect option for folks without an ice cream maker (although if you want to go a traditional ice cream route, you can check out the tutorial on how to make ice cream without an ice cream maker), and it’s definitely something I will make from time to time since it’s so quick and adaptable!

Be sure to check out Amanda’s site, where she whipped up some amazing varieties of this ice cream. What type of flavors and mix-ins would you choose?! I’m thinking about trying one with Lindt truffles – one of my favorite indulgences!

One year ago: Beer Waffles with Cinnamon-Caramel Apples
Two years ago: Zucchini Bread
Three years ago: Italian Bread
Four years ago: Chicken Spread

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Two-Ingredient Ice Cream (Reese's Mini Peanut Butter Cup Ice Cream)

Ingredients:

14-ounce can sweetened condensed milk

2 cups heavy cream

40 Reese's Mini Peanut Butter Cups, quartered (or mix-in of your choice)


Directions:

1. In a large bowl, whisk or stir together the sweetened condensed milk and the peanut butter cups.


2. In the bowl of an electric mixer with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form. Gently fold the whipped cream into the sweetened condensed milk mixture, until thoroughly combined. Transfer to an airtight container and store in the freezer. (Will take about 6 hours or so until mixture is completely frozen.)


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(Recipe adapted from I Am Baker; originally from Kevin & Amanda)


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