Reese's Peanut Butter Oreo Cookie Ice Cream
Decadent vanilla bean ice cream full of crushed Reese's Peanut Butter Oreo Cookies and mini peanut butter cups.
Servings 6
Ingredients
- 1 cup whole milk
- ¾ cup granulated sugar
- pinch salt
- 2 cups heavy cream
- 1 vanilla bean halved and scraped
- 1 package Reese's Peanut Butter Oreo Cookies crushed
- ½ cup Reese's Peanut Butter Cups Minis halved
Instructions
- This recipe works perfectly for a 6-cup (1.5 quart) ice cream maker. Before starting, be sure your freezer bowl has been in the freezer for at least 6 hours.
- In a medium bowl, whisk together the milk, sugar, vanilla and salt until the sugar is dissolved. Gently stir in the heavy cream. Cover and refrigerate 1 hour.1 cup whole milk, ¾ cup granulated sugar, pinch salt, 2 cups heavy cream, 1 vanilla bean
- Meanwhile, crush the Oreo cookies - place them in a mixing bowl and use the bottom of a cup to crush. Break up the mixture using a fork if needed.1 package Reese's Peanut Butter Oreo Cookies
- Turn on the ice cream maker and pour the mixture into the frozen freezer bowl and let mix until it begins to thicken, about 15 minutes. The ice cream will have a soft, creamy texture.
- Carefully add in a little of the mix ins - alternating the crushed Oreos and Peanut Butter Cups.½ cup Reese's Peanut Butter Cups Minis
- Use a spatula to scoop the ice cream into an airtight container and freeze for about 2 hours so that the ice cream hardens thoroughly.
Notes
Store the ice cream in an airtight container in the freezer for up to 1 week (if it lasts that long!)