Super creamy no-churn butterscotch ice cream loaded with Reese’s peanut butter cups and thick swirls of peanut butter!
When it comes to flavor duos, peanut butter and butterscotch have to be at the tippy top of my list. I’m constantly trying to come up with new recipes combining this decadent match made in heaven. I’ve made cheesecake, pie, rice krispies treats, cookies, and the list goes on.
Surprisingly enough, I haven’t created an ice cream recipe. That is, until now…
Without a doubt, my tastebuds were NOT disappointed. Then again, when have my tastebuds ever been let down by this delicious combo of flavors?
Thanks to the more convenient and super simple no-churn method, this ice cream is exceptionally creamy. Traditional ice cream makers are nice and all, but using them requires planning ahead since the bowl needs to be frozen for at least two days in advance. Ain’t nobody got time for that! Especially when you create recipes off of cravings, which is what I tend to do so very often 😉
With the no-churn method, the only piece of equipment you’ll need is either a stand mixer or some electric beaters. I’m sure most of y’all have at least one of these lying around in your kitchen. The base of the ice cream starts out by combining some melted butterscotch chips and sweetened condensed milk. Once incorporated, whipped cream gets folded in. Fair warning: licking the beaters might induce an uncontrollable urge to devour the entire bowl.
If the deliciously rich butterscotch ice cream wasn’t heavenly enough, peanut butter gets added in the form of chopped Reese’s peanut butter cups ALONG WITH a divinely nutty swirl. When it comes to ice cream, I don’t go for any of that plain vanilla, boring Neapolitan rubbish. I like my ice cream to be BRIMMING with delicious mix-ins and neverending swirls. This ice cream is absolute proof of that.
I chopped up almost an entire bag of Reese’s peanut butter cups and stirred them in. If I’m being honest, the only reason why I didn’t add the whole bag is because my sweetaholic tendencies took over, and I “accidentally” ate a few. Oops…
To add the peanut buttery swirl into this beautiful concoction, I first warmed the peanut butter up in the microwave for about 20-30 seconds to make it easier to swirl into the ice cream. Then I poured half of the ice cream into the pan/container and dropped tablespoonfuls of half of the peanut butter over top. Quickly, I poured the rest of the ice cream into the pan, followed by the remaining spoonfuls of peanut butter. I then used a skewer to swirl the peanut butter into the custard. This process has to be done rather quickly since it doesn’t take long for the cold custard to harden the peanut butter, making it difficult to swirl evenly.
However, if you do end up with thick pockets of peanut butter rather than swirls, that’s not such a bad thing either…
Peanut Butter Butterscotch Ice Cream
Ingredients
- 2 cups heavy cream
- 6 ounces butterscotch chips
- 10 ounces sweetened condensed milk
- 10 Regular-sized Reese's Peanut Butter Cups (about 7 ounces) chopped
- ½ cup peanut butter
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Transfer whipped cream to a separate bowl. Return bowl to mixer.
- In a microwave-safe bowl, heat the butterscotch chips in the microwave until melted. Pour into the bowl of the mixer along with the sweetened condensed milk, beating on high until fully incorporated. Add about a quarter of the whipped cream, whipping until mixture is combined. Using a rubber spatula, fold in the remaining whipped cream along with the chopped Reese's Cups.
- Heat the peanut butter in the microwave until smooth and stirrable, about 30 seconds.
- Pour half of the custard into a 2-quart pan/container. Drop or drizzle tablespoonfuls of half of the peanut butter over the custard. Pour the remaining custard on top, followed by the remaining peanut butter. Swirl the peanut butter into the ice cream using a skewer or a knife. Cover and freeze for at least 8 hours, or until firm.