INGREDENT
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 cup mini peanut butter cups (chopped)
- ½ cup chocolate fudge sauce (plus extra for drizzling)
- Pinch of salt
Instructions
- In a mixing bowl, whisk together heavy cream, milk, sugar, vanilla extract, and a pinch of salt until sugar is dissolved.
- Pour mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually 20–25 minutes).
- Once churned and thickened, gently fold in the chopped peanut butter cups.
- Drizzle in the fudge sauce and swirl lightly with a spatula—don’t overmix to keep the ribbons of fudge intact.
- Transfer to an airtight container, cover, and freeze for at least 4 hours or until firm.
- Scoop into bowls or cones, drizzle with extra fudge if desired, and enjoy your decadent homemade treat.
If you’d like, I can also give you a no-churn version so you can make this without an ice cream machine. Would you like me to add that?