Peanut Butter M&M

M&Ms are hands down my favorite candy. I’m going backpacking this week so I have been stocking up on them for trail snacks. I briefly thought about putting in peanut M&Ms but was worried the peanuts would become frozen and hard to eat. Naturally, peanut butter was the logical next step. I like to use PB2 because it’s easy to whisk in, but feel free to experiment with regular peanut butter. I recommend pairing this weeks recipe with a pizza dinner.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.5 cup sugar

The Rest
3 tbsp PB2
0.3 cup M&Ms

Directions

In a sauce pan create the base by combining the heavy cream, milk, PB2, and sugar. Whisk until the sugar has dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions.

While the ice cream in churning, smash the M&Ms into small pieces (I did this using a plastic bag and a rolling pin)

Once the ice cream has begun to form, slowly add in the M&Ms

Refrigerate for a few hours.

Serve and enjoy!

Rating:

PB and J

This flavor is so good. I’m slightly mad at myself for waiting so long to make it. I eat a lot of PB&J overnight oats for breakfast, so I have been wanting to do the same version in ice cream. I typically use PB2 because it is less calories and mixes better, but if you melted the peanut butter before, you could easily do this with real peanut butter. I recommend pairing it with chocolate cake.

Ingredients

Base
2 cups heavy cream
1 cup whole milk
0.3 cup sugar

The Rest
3 tbsp PB2
0.3 cup jelly

Directions

In a sauce pan create the base by combining the heavy cream, milk, PB2, and sugar. Whisk until the sugar has dissolved.

Add the base to your ice cream maker and churn to the manufactures instructions.

Once the ice cream has fully formed, slowly fold in the jelly

Refrigerate for a few hours.

Serve and enjoy!

Rating: