Everyone else is happily beckoning in autumn, but not me. No way! Because it’s still 90 degrees out and I’m hanging out at all the frozen yogurt shops.
My obsession with fro yo is all in the toppings. You go fill your cup with lots of frozen goodness, but then you can dump whatever you want on top. I do that totally logical thing where I get a bucket full of fat-free yogurt and then proceed to pile on the chocolate. Lots of chocolate. And sometimes brownies or cheesecake, too. It’s like a make your own sundae party, any day of the week!
My thing is mix-ins. Ice cream should have lots of crunchy, frozen chocolate mix-ins to be amazing. So I made this peanut butter version to satisfy both the daily peanut butter craving and the need to cool off with lots of goodies.
The peanut butter base is very, well, peanut buttery. Be warned! This is not for people who just want a hint of that flavor. It’s very strong. If you love peanut butter, that’s a good thing. If not, well, yeah. Go buy the Breyers version that tastes vaguely like coffee and vaguely like peanut butter and isn’t a rock star.
I filled this ice cream with a lot of good stuff. Mini Reese’s Oreos. Mini Reese’s cups. Peanut butter chips! I think my heart rate just went up.
You have to break the little Oreos apart a bit and cut the mini PB cups in half. That way, these mix-ins are quite literally everywhere, tantalizing you with their crunchy goodness. Plus, the Oreo crumbs give this an added cookies and cream feel. Honestly, it’s the best of all ice cream worlds!
I don’t bother with ice cream machines. Just so you know. I bought my mom one at some point and now she can’t find it. So I do the no-churn method, and it works just fine! You can used sweetened condensed milk with pretty much any base of your choice. For instance, you could put in a cup of cream cheese instead of the peanut butter and have a cheesecake ice cream. But I like this better!
There’s a lot of summer left in me! And in you, too. Frozen should be a dessert phenomenon, not your body temperature or even worse, the temperature outside. Keep the ice cream days coming!
- 14 oz. sweetened condensed milk (I used fat-free)
- 1 teaspoon vanilla
- 1 cup peanut butter (creamy)
- 16 oz. Cool Whip (I used light)
- 1/2 cup peanut butter chips
- 1 cup Reese’s minis, chopped in half (not miniatures)
- 1/2 cup Reese’s mini Oreos, broken in half
In the bowl of a stand mixer, beat the condensed milk, vanilla and peanut butter until smooth. Fold in the Cool Whip gradually, making sure that no streaks are left in the mixture. Gently add the mix-ins and stir again.
Place in a freezer-safe container or pan and freeze overnight. Store covered.
Note: this ice cream melts a little faster than churned ice cream, so don’t leave it out on the counter for long!