Peanut Butter Cup S’mores Ice Cream

You may be unaware, but today is a wonderful day for many reasons. First of all it is Star Wars Day – May the Fourth be with you! I really wanted to make myself star wars shaped pancakes this morning, but apparently I forgot that I have yet to acquire those molds from Williams-Sonoma (in case anyone needed a gift idea ;-)). But there’s something that makes this holiday even better… IT’S MY BIRTHDAY! I seriously have the best birthday ever because of Star Wars Day, no? I certainly think so. I am even wearing a Star Wars shirt today. Later tonight I’ll change into a dress for dinner. I’d totally Leia-bun my hair if I hadn’t chopped off 4 inches yesterday. Way to plan ahead Erin. And if that’s not enough to get you excited about today, then how about some s’mores ice cream with peanut butter cups in it? There ya go I thought that would get the attention of the rest of you. I actually eat some of this for Breakfast. It’s my birthday, I’ll do what I want!

S’mores are such a traditional camping snack. But my dad and I always preferred ours with Hershey’s Almond chocolate bars instead of the regular. It was only a matter of time before I realized I should stick a Reese’s cup in the middle instead. So when I was brainstorming over other ice creams to make with my new kitchen contraption, turning that same treat into an ice cream seemed like the next best thing.  The marshmallows are blended into the ice cream itself, with graham crackers and mini Reese’s mixed in. Then I went all in and added peanut butter to the top. Happy Birthday to me!



10 oz bag marshmallows

1 cup milk (I used skim for some reason)

2 cups heavy cream

3 egg yolks

1/2 cup sugar

1 vanilla bean, split in half and scraped

1/2 tsp vanilla extract

Pinch salt

1 cup graham crackers, coarsely chopped

1 cup Reese’s minis

Peanut Butter ice cream topping (recipe below)


  1. Spread out marshmallows on a parchment paper-lined baking sheet. Toast all sides using a mini torch – if they catch on fire, blow them out. (You can broil the marshmallows too, but I recommend torching if possible.) Allow to cool.
  2. Transfer the toasted marshmallows to a blender. In a medium saucepan, whisk together milk, heavy cream, sugar, egg yolks, vanilla bean pod, scrapings and extract, and salt until smooth. Heat to 160 degrees over medium-low heat, whisking frequently. Take it off the heat, remove bean pod, and stir vigorously for about 3 minutes to cool slightly and then pour into the blender with the marshmallows. Cover the blender and run it for about a minute to mix well and then allow the mixture to sit for a couple of minutes (this helps the remaining marshmallow chunks to start breaking down). Run the blender again for about a minute and then pour the mixture into a bowl, cover, and allow to cool before placing in the refrigerator until cold, at least 2 hours or overnight.
  3. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer’s directions until it reaches “soft-serve” consistency.
  4. Stir in graham crackers and Reese’s minis by hand into the mixture and transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.



1 can (14 oz) sweetened condensed milk

1/2 cup butter

1/2 cup creamy peanut butter

1/2 tsp vanilla extract


  1. Combine all ingredients over medium heat until butters are melted and incorporated.
  2. Use warm or store refrigerated in an airtight container for up to 2 weeks.
  3. Drizzle over ice cream!

Source: Ice Cream adapted from Roasting Rambler. Peanut Butter Topping from In Katrina’s Kitchen.


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