Okay, this food we love isn’t artisan and it isn’t made by a family business, so these peanut butter cups fall into our simply sensational category! Peanut butter and chocolate is a classic combination that appeals to almost everyone. Like us, you have probably eaten your share of the national brand peanut butter cup and frankly, enjoyed them. But while the national brand’s peanut butter is a little dry, maybe even chalky, the peanut butter in Kirkland’s brand is so, so creamy. There really is no comparison when it comes to the chocolate, either. Everyone we have shared these treats with has become an instant fan. The peanut butter cups come in a 60 oz. bag, convenient for sharing (or not).
So what could be better than Kirkland’s Peanut Butter Cups? Kirkland’s Peanut Butter Cups in peanut butter cup ice cream! This recipe doesn’t call for any eggs, so it is quick and easy to prepare.
Source: Cuisinart Servings: About 14 half-cups
- 1 1/8 cups creamy peanut butter (good quality, not all natural)
- 3/4 cup granulated sugar
- 1 1/4 cups whole milk
- 2 cups heavy cream
- 1 1/2 teaspoons pure vanilla extract
- 1 cup chopped chocolate peanut butter cups
(about 14 Kirkland Milk Chocolate Peanut Butter cups)
In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the ice cream maker on, pour the mixture into the bowl, and let mix until thickened, about 25 to 35 minutes. About 5 minutes before mixing is complete, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, place in an airtight container and place in the freezer for about 2 hours. Remove from the freezer about 15 minutes before serving.
Tool tip: The Cuisinart 2-Quart Ice Cream Maker might be my favorite specialty kitchen appliance. It is easy to operate and a cinch to clean. When the ice cream is completely processed, it has the consistency of soft serve ice cream or yogurt. We prefer firm ice cream, so I always allow for additional time in the freezer before serving. Be sure to plan ahead when you want to make ice cream, as the freezer bowl needs to stay in the freezer for at least 24 hours before you use the ice cream maker. I have plenty of freezer space, so I store the freezer bowl in the freezer all the time. If you are providing ice cream for a large group, the 2-quart capacity might not be adequate, but I enjoy making small batches so we can have a variety of flavors more often.
Where to buy Kirkland Milk Chocolate Peanut Butter Cups