If you have a strong affection, or even perhaps an addiction, to coffee, ice cream, or peanut butter cups, this is definitely the dessert for you. This sweet peanut butter cup coffee ice cream owes its rich and creamy decadent texture to its frozen custard base and its over-the-top flavor to roughly chopped peanut butter cups, vanilla, and instant espresso.
This had to have been one of the worst weekends health-wise. Friday night I managed to sneak in my usual Friday Night Live order of Potato Skins at O’Sullivan’s, followed by Loaded Tots Saturday afternoon at the newly opened Bar Louie. I spent the remaining part of the day feeling quite blah, but it was well worth it. I’m a sucker for tots. Saturday night we spent the evening at Jiffy Lube Live watching one of my all-time favorite bands, Lynyrd Skynyrd. After arriving home late, B.O.B. Bob snacked on some garden tomatoes, while I ate cheese and crackers to tide me over until morning. Sunday morning is when the true gut bomb took place. We had Donut Ice Cream Sandwiches to celebrate a friend’s birthday, served alongside Grilled Bacon and Anita’s Breakfast Burritos. Oh, the amount of calories that can be consumed in one meal.
This Peanut Butter Cup Coffee Ice Cream is the second of four ice cream recipes that I whipped up for this special birthday food coma event, the first recipe being “Blow Your Kilt Off” Samoas Ice Cream of course. We’re still addicted to that particular flavor, and the craving for it is becoming a little bit alarming. We may all need an intervention soon. This coffee, chocolate, and peanut butter frozen treat was definitely the second runner-up though, perhaps because of the caffeine jolt that it brings to the table along with its sugary wallop. After a weekend of totally pigging out I’ll be eating salad for the rest of the week, and trying my hardest to ignore the call of leftover ice cream. I swear I can hear it beckoning me from the garage freezer.
Ingredients:
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole Milk
- 2/3 Cup Light Brown Sugar
- 1 Tablespoon Instant Espresso Coffee
- 1 Tablespoon Vanilla Bean Paste
- 1/4 Teaspoon Kosher Salt
- 6 Large Egg Yolks
- 1 (7-oz.) Bag Reese’s Minis, Roughly Chopped
Directions:
- Combine cream, milk, sugar, coffee, vanilla, and salt in a medium saucepan over medium-high heat, and then cook for 5 minutes stirring occasionally.
- Remove the saucepan from the heat.
- Whisk the egg yolks in a small bowl, and slowly add a 1/4 cup of the hot cream mixture, whisking constantly. Add 1/4 cup of cream at a time three more times, and then whisk the entire egg yolk mixture back into the saucepan of cream.
- Heat the saucepan on medium-high heat for an additional 5 to 7 minutes, or until the mixture becomes thick enough to coat the back of a spoon.
- Using a fine mesh strainer, strain the ice cream base into a large glass bowl, and allow it to come to room temperature.
- Cover the glass bowl with plastic wrap and refrigerate overnight.
- Transfer the ice cream mixture to an ice cream machine and churn for 20 to 25 minutes.
- Add the chopped Reese’s to the frozen ice cream, and churn just until evenly distributed.
- Package the ice cream in an airtight container, and freeze until firm.
Suggestions:
- If you don’t have vanilla bean paste, use the scraped seeds from one vanilla bean pod or 1 tablespoon of vanilla extract.
- I love using Reese’s Minis in this recipe because they have a greater chocolate-to-peanut butter ratio. If you prefer more peanut butter to chocolate, use the original Reese’s Peanut Butter Cups instead.
- Freeze the Reese’s for at least an hour before chopping, which will help to eliminate excess chocolate melting.
Improvements:
- Replace the roughly chopped Reese’s Minis with roughly chopped Butterfinger Bites.
- Add a 1/2 cup of finely chopped frozen strawberries to the ice cream.
- CLICK HERE to see our many other fabulous ice cream recipes.
Ingredients:
- 2 Cups Heavy Whipping Cream
- 1 Cup Whole Milk
- 2/3 Cup Light Brown Sugar
- 1 Tablespoon Instant Espresso Coffee
- 1 Tablespoon Vanilla Bean Paste
- 1/4 Teaspoon Kosher Salt
- 6 Large Egg Yolks
- 1 (7-oz.) Bag Reese's Minis, Roughly Chopped
Directions:
- Combine cream, milk, sugar, coffee, vanilla, and salt in a medium saucepan over medium-high heat, and then cook for 5 minutes stirring occasionally.
- Remove the saucepan from the heat.
- Whisk the egg yolks in a small bowl, and slowly add a 1/4 cup of the hot cream mixture, whisking constantly. Add 1/4 cup of cream at a time three more times, and then whisk the entire egg yolk mixture back into the saucepan of cream.
- Heat the saucepan on medium-high heat for an additional 5 to 7 minutes, or until the mixture becomes thick enough to coat the back of a spoon.
- Using a fine mesh strainer, strain the ice cream base into a large glass bowl, and allow it to come to room temperature.
- Cover the glass bowl with plastic wrap and refrigerate overnight.
- Transfer the ice cream mixture to an ice cream machine and churn for 20 to 25 minutes.
- Add the chopped Reese's to the frozen ice cream, and churn just until evenly distributed.
- Package the ice cream in an airtight container, and freeze until firm.
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