Peanut Butter Cup-Cake Ice Cream (No Churn Needed!)
1-8 ounce jar Hot Fudge Sauce, Cold
1- bag Reeses' Peanut Butter Cups Minis, unwrapped and crushed
1-16 ounce carton heavy whipping cream
1- 14 ounce can sweetened condensed milk
1 package yellow cake mix
1 tablespoon vanilla extract
2 tablespoons butter, melted
Step 1: In a large bowl, mix together sweetened condensed milk, vanilla, butter and yellow cake mix until even. In another bowl, whip the heavy whipping cream until stiff peaks form. Note: if you would like cake batter pieces in your ice cream, take about a 1/2 cup of the cake batter mixture out before this next step and roll into little balls.
Step 2: scoop the whipped cream into the cake batter mixture and blend together, a bit at a time, blending until even after each scoop, until all the whipped cream has been mixed into the cake batter mixture. Once you are finished, spoon about half the mixture into a large baking dish and spread evenly. then take the hot fudge sauce and spread over the first half of the ice cream mixture. Sprinkle the crushed Reese's cups evenly over the hot fudge, and then add the cake batter balls if you chose to do so. Once you are done with that, spread the last half of the ice cream mixture evenly over the top and place in the freezer for about 1 hour.
Step 3: After 1 hour, take the ice cream out of the freezer and very gently fold until the middle part containing the hot fudge sauce and Reese's make a nice ribbon throughout the ice cream. Be careful not to over-mix, or else your fudge ribbon won't be there! Place back in the freezer for another 2 to 3 hours before eating. Enjoy!
|Serving size: 1/2 Cup|
|Calories from Fat||162|
|% Daily Value *|
|Fat 18 g||28%|
|Saturated fat 9 g||45%|
|Unsaturated fat 2 g|
|Carbohydrates 64 g||21%|
|Sugar 50 g|
|Fiber 2 g||8%|
|Protein 6 g||12%|
|Cholesterol 29 mg||10%|
|Sodium 317 mg||13%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|