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Smores Peanut Butter Cup Ice Cream

Smores Peanut Butter Cup Ice Cream

S’mores Peanut Butter Cup Ice Cream is a rich, creamy frozen dessert packed with chocolate, peanut butter cups, gooey marshmallows, and crunchy graham crackers. This indulgent combination of classic s’mores and peanut butter makes an irresistible homemade treat for summer parties, cookouts, or anytime you want a decadent dessert
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Prep Time 15 minutes
Total Time 5 hours
Servings: 8
Course: Dessert
Cuisine: American-inspired
Calories: 430
Ingredients Method Video Notes

Ingredients
  

  • 3 cups heavy whipping cream
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1/2 cup marshmallow fluff
  • 6 peanut butter cups, chopped
  • 1 cup graham cracker crumbs
  • 2 tablespoons melted butter

Method
 

  1. Combine the graham cracker crumbs and melted butter in a small bowl. Stir until evenly coated and set aside
  2. Pour the cold heavy whipping cream into a large mixing bowl. Add the sugar, vanilla extract, and salt
  3. Beat with an electric mixer until the mixture becomes thick and reaches soft peaks. Do not overwhip
  4. Gently fold the marshmallow fluff into the whipped cream mixture.
  5. Fold in the chopped peanut butter cups, distributing them evenly.
  6. Transfer the mixture to a prepared ice cream maker and churn according to the manufacturer's instructions.
  7. Add the buttery graham cracker crumbs toward the end of churning so they remain in distinct pieces
  8. Transfer the churned ice cream to an airtight freezer-safe container.
  9. Add extra peanut butter cup pieces or graham cracker crumbs on top, if desired.
  10. Cover tightly and freeze for at least 4 to 6 hours, or until firm enough to scoop.

Video

Notes

  • Use cold, full-fat heavy cream for the creamiest texture.
  • Make sure your ice cream maker bowl is completely frozen if your machine requires a freezer bowl.
  • Chop the peanut butter cups into small pieces so they are easier to scoop.
  • Keep some graham cracker crumbs and candy pieces aside for topping.
  • Let the ice cream rest at room temperature for 5 to 10 minutes before scooping if it becomes very firm.
  • Store in an airtight freezer-safe container for the best quality.