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Peanut Butter Cup-Cake Ice Cream (No Churn Needed!)

Updated on April 30, 2016
Prep time: 3 hours 30 min
Ready in: 3 hours 30 min
Yields: About 16- 1/2 cup servings
5 stars from 1 rating of Peanut Butter Cup-Cake Ice Cream


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

You want your PB cups to look like this
You want your PB cups to look like this | Source


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!

First Stages of Chilling!
First Stages of Chilling!
This is kind of how you want your fudge swirl to look.  I like mine thicker, though.  Just fold it less if you do too.
This is kind of how you want your fudge swirl to look. I like mine thicker, though. Just fold it less if you do too. | Source
Nutrition Facts
Serving size: 1/2 Cup
Calories 441
Calories from Fat162
% Daily Value *
Fat 18 g28%
Saturated fat 9 g45%
Unsaturated fat 2 g
Carbohydrates 64 g21%
Sugar 50 g
Fiber 2 g8%
Protein 6 g12%
Cholesterol 29 mg10%
Sodium 317 mg13%
* 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.

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