Chocolate and peanut butter lovers – you NEED these! Rich peanut butter fudge ice cream studded with Reese’s Peanut Butter Cups and hot fudge sauce are sandwiched between two brownies making the most perfect summer dessert! INCREDIBLE!!
I have a weakness for ice cream. Especially in the summer, when its hot there is nothing I love more than good old fashioned ice cream. I’ll take it in a soft serve cone, a bowl, a dish, a sundae on top of pie, from the ice cream truck – if its cold and creamy, I’m gonna eat it. Once I started making ice cream at home, well, lets just say a mild ice cream addiction has taken shape. I also became a bit more discerning about the quality of ice cream. Lets just say, if I’m gonna eat it, it better be good. Since I’ve been making ice cream at home for a couple years now, in all honesty, this Peanut Butter Fudge Ice Cream is absolutely the best I’ve ever made!
This Peanut Butter Fudge Ice Cream is more like a frozen custard, as its consistency is the ultimate in creamy deliciousness! The ice cream is then studded with mini Reese’s Peanut Butter cups, and more (yes, I said more) peanut butter. I then add a thick layer of hot fudge sauce in the middle to create a fudgy ripple. I’m tellin’ ya, ice cream does not get much more perfect than this, especially if you love chocolate and peanut butter.
Now, just in case we didn’t have enough chocolate, lets layer this gorgeous ice cream with a couple more delicious treats. I’ve made some thin brownies to sandwich this delectable ice cream. The brownies are fudgy, chewy and just the right consistency for an amazing dessert. I’ve then topped off the ice cream with some more delicious hot fudge sauce. Why not!? 😉
Now, you could totally stop there and have an amazing brownie sundae. But what the heck, lets go all in! Lets top this baby off with another brownie to create the Ultimate Ice Cream Sandwich!
If you like Reese’s Peanut Butter Cups, you’re gonna love this rich, decadent dessert!
This recipe does require a few steps, but be patient, its completely worth it. Here’s how these magnificent ice cream sandwiches come together:
- Ice Cream:
- 1⅓ c. heavy cream
- 1 c. creamy peanut butter
- ½ c. crunchy peanut butter
- 1 c. whole milk
- 1 c. sugar
- 5 egg yolks
- 2 tsp. vanilla
- ½ c. hot fudge sauce (like Smuckers), plus more for individual sandwiches
- ½ c. Reese's Peanut Butter Cup Mini's (cut into halves)
- ½ c. butter (1 stick)
- 3 oz. (3/4 bar) of bittersweet dark baking chocolate (60% cocao)
- 1 c. sugar
- 2 eggs
- ¾ c. flour
- 1 tsp. vanilla
- ¼ tsp. baking powder
- ⅛ tsp. salt
- For Ice Cream: In a saucepan bring milk and cream to a low simmer. In a separate bowl, whisk the egg yolks and sugar. Add some of the hot milk mixture to the eggs while continually whisking. Gradually pour all of the hot milk into the eggs. Add back to the saucepan over medium low heat. Add the creamy peanut butter, while continually stirring until the mixture becomes thick. Remove from heat and stir in the vanilla. Pour through a fine mesh sieve and into a bowl. Refrigerate the custard until cool.
- Using an ice cream maker, pour the chilled custard into the ice cream maker (use according to machine instructions.) I churned my ice cream for about 20 minutes. After about 15 minutes I slowly added spoodfuls of the chunky peanut butter until completely incorporated. Lastly, just before done, I added the peanut butter cups. The ice cream will be very thick, but still soft.
- Layer half of the ice cream into a pan or container. Spread the hot fudge sauce in an even layer, and then top the hot fudge with the remaining ice cream. Freeze for at least two hours, or until frozen and set.
- For the Brownies: Preheat oven to 350 degrees. Line a 9x13" pan with foil, with foil going over the edges and spray the foil with non-stick baking spray. Set pan aside. In a microwave safe bowl, heat butter and chocolate in 30 second increments until fully melted, stirring after each time. Whisk in the sugar, and add the eggs one at a time stirring after each. Stir in the vanilla. Combine flour, baking powder and salt, and gradually add the dry ingredients to the wet, stirring until smooth. Pour the batter into the prepared pan, and bake for 18-20 minutes or until a toothpick inserted comes out clean and free of crumbs. Once done baking, let brownies cool completely. Lift the foil out of the pan, and cut the brownies into 12 even squares.
- Assembling the sandwiches: On top of a brownie square, add a generous scoop of the ice cream, top with additional hot fudge sauce, if desired, and top with a second brownie. Enjoy!!
The brownie recipe was adapted from the Chewy Brownie recipe from the June 2014 issue of Southern Living Magazine.
If you like ice cream, or peanut butter, or peanut butter and chocolate, you owe it to yourself to give these a try. They are nothing like anything you can buy in the frozen food aisle at the grocery store. I’ve come to discover that home made ice cream is completely worth the effort, as the flavor and creamy texture are paramount to anything else I’ve tasted. I hope you enjoy this as much as I have! ~Erin