Peanut Butter Cup Ice Cream
(Recipe by Miranda Mowbray, Biting Life)
1 cup peanut butter (don’t use natural)
2/3 cup sugar
2 cups fat-free half-and-half
1 cup 1% milk
1 cup chopped peanut butter cups
2 tbsp chocolate sauce
Beat peanut butter and sugar together in a mixer for 2 minutes.
Slowly add in half-and-half and milk while continuing to mix.
Once the mixture is smooth and creamy, transfer to an air-tight container and place in refrigerator for at least 2 hours.
Turn on the ice cream maker, pour the peanut butter mixture in, and churn for 15 minutes.
Five minutes before it’s done, add chopped peanut butter cups and chocolate sauce.
Serve immediately or freeze in a freezable airtight container.