Servings: 8 people
Calories: 300kcal
Cost: $15.00
Equipment
- Large mixing bowl
- Whisk
- Ice cream maker
- Airtight container
- Parchment paper
Ingredients
- 1 gallon half-and-half
- 1 cup sugar
- ½ cup light corn syrup
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup peanut butter cups, chopped
Instructions
- Whisk together the half-and-half, sugar, corn syrup, vanilla extract, and salt in a large mixing bowl until the sugar dissolves.
- Pour the prepared base into your ice cream maker and churn according to the manufacturer’s instructions (about 25-30 minutes).
- When the ice cream is almost frozen, add the semisweet chocolate chips and chopped peanut butter cups, and churn for another 2-3 minutes.
- Transfer the churned ice cream into an airtight container, smooth the top, and press parchment paper onto the surface to prevent ice crystals.
- Freeze for at least 4 hours to firm up, then scoop and serve.
Notes
For an ultra-smooth texture, chill the ice cream base in the fridge for a few hours before churning. Feel free to customize with different mix-ins like crushed cookies or dark chocolate. Store in an airtight container; for best quality, consume within two weeks. To avoid ice crystals, press parchment paper onto the surface before freezing and minimize air exposure when storing.
Nutrition
Calories: 300kcal | Carbohydrates: 40g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 100mg | Potassium: 200mg | Fiber: 1g | Sugar: 28g | Vitamin A: 8IU | Calcium: 12mg | Iron: 2mg
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