Dairy-Free Peanut Butter Cup Ice Cream

Ingredients

• 2 3/4 cups unsweetened dairy-free milk alternative
• 3/4 cup creamy peanut butter
• 2/3 cup sugar
• 1/4 cup dairy-free buttery spread
• 1 teaspoon pure vanilla flavoring or paste
• 1/8 tsp salt
• 1/2 tsp xanthan gum
• 10 dairy-free mini chocolate peanut butter cups (chopped (store-bought or recipe below))
• 2 tablespoons powdered sugar
• 4 tablespoons creamy peanut butter (divided)
• 3/4 teaspoon dairy-free buttery spread
• 2/3 cup dairy-free semi-sweet chocolate chips ((I use Enjoy Life Mini Chocolate Chips))

Instructions

1. 1

   --- Peanut Butter Cup Ice Cream ---

2. 2

   Put the milk alternative, peanut butter, sugar, buttery spread, vanilla, and salt in a blender. Puree until emulsified and creamy, about 2 minutes. Add the xanthan gum and blend for 1 minute.

3. 3

   Place blender jar in the refrigerator for at 2 hours, or until chilled.

4. 4

   Briefly blend the cold ice cream mixture. Then process it in your ice cream maker according to the manufacturer’s directions.

5. 5

   Stir in seed butter cup pieces, then pack ice cream into a freezer-safe container.

6. 6

   Cover and freeze the ice cream until firm, about 4 hours.

7. 7

   --- Peanut Butter Cups (for Ice Cream) ---

8. 8

   Line 10 mini muffin cups with paper liners or use silicone mini muffin cups.

9. 9

   Sift the powdered sugar into a medium bowl. Add 2 tablespoons peanut butter and the buttery spread and stir until smooth. It will be a little sticky.

10. 10

    Shape the peanut butter mixture into ten ½-inch balls and slightly flatten each into a thick disk.

11. 11

    Put the chocolate chips in a microwave-safe bowl, and microwave on high for 1 minute. Stir until smooth. If not completely melted, heat another 15 seconds and stir vigorously until the chocolate is just barely melted. Do not overheat! Whisk the remaining 2 tablespoons peanut butter into the melted chocolate.

12. 12

    Drop a teaspoon-sized dollop of chocolate mixture into each mini muffin cup. Set a peanut butter disk in the center of each mini muffin cup and lightly press part way into chocolate. Drop another teaspoon-sized dollop of chocolate mixture on top of each disk to coat. Tap cups lightly on the counter to even out.

13. 13

    Freeze the peanut butter cups for 20 minutes, or until set. If made ahead, the peanut butter cups can be popped out and stored in an airtight container in the refrigerator or freezer.