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July is my favorite month ever because it's National Ice Cream Month, which gives me a really good excuse to eat just ice cream, like, every single day for an entire month.
Yup. Goodbye skinny jeans, hello ice cream. It's worth it right? I think so.
Image: Courtesy of The Taste Tester
Brownie Peanut Butter Cup Ice Cream
Recipe Source: © The Taste Tester, Amanda Jenks
1 1/2 cups heavy cream
1 1/2 cups whole milk
1/2 cup sugar
1 tablespoon vanilla
1/2 cup Reese's Peanut Butter Cups, coarsely chopped *about 4 peanut butter cups
1/2 cup brownies, cut into cubes *about 2 large brownies, homemade or store-bought
6 tablespoons Hershey's Classic Caramel Sundae Topping
Whisk the whole milk and sugar together until the sugar is dissolved. Add the heavy cream and vanilla and whisk until combined. This mixture can then be covered and refrigerated for up to 2 hours before churning, just whisk again before pouring it into your ice cream maker.
The milk mixture can also be used immediately. Pour it into your ice cream maker and churn for 15-20 minutes, putting the brownie chunks and coarsely chopped peanut butter cups in during the last 5 minutes.
When ice cream is finished churning, spread one-third of the mixture on the bottom of a freezer-safe, airtight container. Drizzle 2 tablespoons of caramel sauce over the ice cream and swirl it in with a table knife. You will want to work quickly so that the ice cream does not melt too much. Repeat 2 more times. Cover and freeze for at least 4 hours before serving. Store any leftover ice cream in the freezer (but, let's get real, there probably won't be any left).
Additional Notes: Recipe yields 1 1/2 quarts of ice cream. Serving size is a 1/2 cup.