Homemade Reeses Peanut Butter Ice Cream Food

HOMEMADE REESE'S® PEANUT BUTTER ICE CREAM

Steps:

• Beat 1/2 cup peanut butter, coconut sugar, coconut oil, and milk together in a bowl until smooth; cover and place in refrigerator.
• Melt chocolate chips in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching; stir in butter until smooth. Set chocolate mixture aside to cool to room temperature, about 10 minutes.
• Stir chocolate mixture into peanut butter mixture; cover and place in refrigerator.
• Beat remaining 1 cup peanut butter and white sugar together with an electric mixer until smooth; beat in cream until well combined. Stir vanilla extract into cream mixture; cover and refrigerate for 3 hours or up to overnight.
• Place cream mixture into the bowl of an ice cream maker; churn until soft-set and creamy, about 15 minutes. Chop chocolate mixture into pieces; mix about 1 cup chocolate mixture into ice cream.
• Sprinkle remaining pieces of chocolate mixture over ice cream to serve.

PEANUT BUTTER SAUCE FOR ICE CREAM (FRIENDLY'S COPYCAT)

Steps:

• Melt 1 cup REESE'S Peanut Butter Chips with milk and whipping cream in medium saucepan over low heat, stirring constantly, until mixture is smooth.
• Stir in 1/4 teaspoon vanilla extract.
• Cool to room temperature.

HOMEMADE PEANUT BUTTER ICE CREAM

Steps:

• Combine sweetened condensed milk, evaporated milk, whole milk, peanut butter, sugar, and vanilla extract in an ice cream maker. Stir until sugar dissolves. Freeze according to manufacturer's directions until it reaches soft-serve consistency, adding peanut butter cups halfway through freezing cycle.
• Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

KITTENCAL'S REESE'S PEANUT BUTTER-CHOCOLATE ICE CREAM DESSERT

Steps:

• For the crust; in a bowl combine all crust ingredients together until well blended.
• Press into bottom of a 9-inch pie plate, or a 9-inch glass baking pan.
• Bake 375 degrees F for 8-10 minutes; cool then place the empty crust into the freezer until ready to fill.
• In a large bowl combine the soft ice cream with peanut butter until well combined, then mix in the frozen chopped peanut butter cups (if using) pour into the frozen pie crust, then sprinkle with chopped peanuts.
• Return to the freezer until firm.
• When the pie is completely frozen drizzle the magic shell on top.
• Return to freezer until ready to use.