Peanut Butter Ice Cream with White Chocolate Peanut Butter Cups

April 1, 2009 · 25 comments · Print This Post

in Desserts, Ice Cream / Frozen Treats

Peanut Butter Ice Cream with White Chocolate Peanut Butter Cups

When I found this ice cream recipe I really wanted to alter it to use as a peanut butter treat to stir all of the leftover White Chocolate Peanut Butter Cups into. But I struggled with whether or not I wanted to make it. You see the below ice cream base calls for using uncooked eggs. This will undoubtedly make a lot of you a little squeamish. I personally thought about it for a good long while before I tried it myself, but then I decided that I’m not scared of raw eggs. I’m a cookie dough and cake batter addict and in 28 years of sneaking various spoonfuls (or you know…overflowing handfuls) of each I’ve never fallen ill (knock on wood) with Salmonella poisoning. I’m sure if I had I’d be singing a completely different tune though.

Bizarre fact? I always wash my hands after breaking eggs, but mere moments after wiping off my soapy fingers I don’t hesitate in the least to energetically dip into the bowl for a taste of batter. It’s as though I believe the addition of chocolate chips and coconut alongside a few toasted pecans grants me immunity. That’s a little twisted don’t you think? I guess I’m just a rebel with a cookie dough cause. However, if you’re weary of taking the risk please use a pasteurized egg product or better yet your own favorite ice cream recipe made with cooked eggs. It’s all about the homemade peanut butter cup anyway, right? The irony of the whole situation is of course that CK and I both agreed that this recipe, using fresh uncooked eggs, had the best overall texture of all the recipes we’ve made so far with the KitchenAid Ice Cream Maker Attachment. Why do germs torture us so?!

Peanut Butter Ice Cream with White Chocolate Peanut Butter Cups

Peanut Butter Ice Cream with White Chocolate Peanut Butter Cups
Adapted from the Ben & Jerry’s Sweet Cream Base #1 recipe originally published in the Ben & Jerry’s Homemade Ice Cream and Dessert Book.
Makes 1 quart

1 cup creamy peanut butter
2 eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
1 teaspoon vanilla extract
4 white chocolate peanut butter cups, chopped

Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, vanilla, peanut butter, and milk and whisk to blend. Freeze according to your ice cream maker’s manufacturer instructions.

Peanut Butter Ice Cream with White Chocolate Peanut Butter Cups

{ 20 comments… read them below or add one }

1 The Craving Chronicles April 1, 2009 at 12:33 pm

I do the same thing, hand washing to batter eating! Haha! I’ll admit that in theory raw eggs scare me, but obviously not enough top stop licking the bowl. This ice cream sound delicious and worth the risk šŸ™‚

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2 Elle April 1, 2009 at 1:29 pm

Oh, this looks good. More like fabulous! And with homemade pb cups? Over the top good!

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3 kristina April 1, 2009 at 1:43 pm

This is so funny as I was just debating whether or not to try the peanut butter ice cream recipe in David Lebovitz’ The Perfect Scoop. I was a bit worried that peanut butter ice cream might be a bit too rich. But yours looks lovely, and now I think I just might give it a go!

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4 Tammy April 1, 2009 at 2:48 pm

Wow! What a great use for white chocolate pb cups (as if I need another use for them!). Looks absolutely yummy.

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5 hanh April 1, 2009 at 2:57 pm

Looks sooo good!!!! šŸ˜€

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6 snooky doodle April 1, 2009 at 4:05 pm

dreamy delicious šŸ™‚

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7 Elyse April 1, 2009 at 7:24 pm

Hahaha, I do the SAME thing. I wash in a very anal retentive fashion when it comes to eggs; my hands are washed every time I touch a raw egg directly. YET, I do the same thing. I love tasting doughs and batters. There is immunity for cookie dough, right? This ice cream looks amazing, and I’m totally going to be brave and try it. And those white chocolate PB cups sound like a FABULOUS addition. YUM!

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8 pxilated April 1, 2009 at 8:37 pm

I too use a KitchenAid ice cream maker and the Ben and Jerry’s ice cream recipe book. I’ve been making ice cream with raw eggs for more than two years now and we’ve never had a problem. I really think that the texture of the raw egg ice cream is head and shoulders above any cooked cream mixture I’ve ever made. And it’s quicker!

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9 ttfn300 April 1, 2009 at 9:37 pm

first you made the pb cups. then you had to go and make pb ice cream??? holy moly, i can’t contain myself!!

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10 Monica H April 2, 2009 at 12:54 am

Raw wggs don’t scare me! Except I got a bloody one today and that was kind of disturbing. Ewww!

My brother loves anything and everything PB and he would love this!

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11 Allen of EOL April 2, 2009 at 1:25 am

I’m not afraid of raw eggs either (when mixed with other ingredients). I love love love that this is a peanut butter ice cream … it looks so rich and delicious.

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12 Jen April 2, 2009 at 9:27 am

Is it bad to want this ice cream for breakfast? Looks soooo goooood!!

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13 Claire April 2, 2009 at 3:21 pm

This looks scrumptious! It might also be those cute little pictures, though…

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14 Hillary April 2, 2009 at 5:50 pm

This sounds good! I was just at Whole Foods and noticed a white chocolate peanut butter spread! Apparently the two make a great combination!

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15 Kevin April 6, 2009 at 9:49 pm

Peanut butter and white chocolate ice cream sounds really good!

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16 Jackie @ PhamFatale.com April 8, 2009 at 10:25 pm

Oh wow, It looks scrumptious. I’d definitely eat several pints of this ice cream!

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17 Gretchen February 25, 2010 at 6:22 pm

The main danger of salmonella comes from the shell of the egg, and not the inside. If you wash your egg shells thoroughly before you crack them, then the chance of salmonella is basically nil. Great to know when making egg nog and cookie batter! Delicious ice cream recipe, by the way.

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18 Wendie April 27, 2012 at 6:18 pm

Could you use chunky peanut butter for this – and is the natural kind of peanut butter ok?

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19 Erin April 29, 2012 at 12:57 pm

Hi Wendie,

I don’t think i would recommend using natural or chunky peanut butter. I’m not sure if the texture would work well in this instance. Plain old Skippy or Jiff-style peanut butters really do work best for most desserts and baked goods. If you do decide to give this a try with another peanut butter type please let me know. I’d be curious to hear about the results.

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20 Sonya November 27, 2014 at 11:52 pm

What a creative mix-in idea!!! I personally love the regular reese’s pb cups, and I just read another great idea at a blog today, which is to use a cup of chopped Oreos:

http://traceysculinaryadventures.com/2013/07/peanut-butter-cookies-and-cream-ice-cream.html

Which I now have to try, both, soon!

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