Say that three times fast.

Um, yeah, its actually not that hard to do.

Unless your mouth is full of it!

I crack myself up.

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I saw this amazing little recipe over at Kevin and Amanda’s.  Its is brilliant I tell you.

Two ingredient ice cream… then just add whatever extra flavors you want.

No fancy schmancy ice cream machine.

Just mixing and freezing.

So easy even I could do it.

She even made some with Krispy Kreme donuts.   If I watched Bravo and if I paid attention to the The Rachel Zoe Project I might say something like,

“I. Die.”

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Amanda has fantastic step by step instructions!

For my special version I decided to use Reese’s Peanut Butter cups.  The mini ones that are individually wrapped.

I love how the condensed milk seemed to magnify the creamy deliciousness of the white chocolate.

I loved everything about this dessert.

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After the ice cream was nice and firm, I used my mini scooper and placed small scoops into cupcake wrappers.

Back into the freezer just to firm them up a bit!

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I love any serving method that involves less dishes for me.

Uh… I mean… this is a beautiful way of presenting the treats to your guests!

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I have had so much fun playing around with this easy peasy recipe that I made other versions.  This particular one I will be sharing soon… but it is quite possibly my newest favortiest flavor of all time.

I have never seen this particular combination anywhere before… think you can guess what it is???

Well, no worries.  Will be revealing the recipe soon!

Share with your friends!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Thanks for sharing this! My stupid apartment sized fridge has a teeny-weeny freezer, so I can never fit my ice cream maker parts in there without completely emptying it! Now I can make coconut ice cream (and eat it all in one day).

  2. That is so funny that I just read this on your blog! I Too made the ice cream from their blog yesterday and I made White Chocolate Peanut Butter Cup Ice Cream too LOL I can’t even believe how we made the exact same thing and didn’t even know it.
    It really was so simple and fun to do. I first made their Ultimate Brownie Cookie Oreo Bar, and so I thought this would be the perfect complement to it. My husband LOVES it and can’t stop eating the ice cream. So simple, so perfect!
    Glad you loved it too! 🙂

  3. you are on an ice cream kick – lady! my kids would kiss my feet if I made them this. just may have to cave as i have egg yolks in the fridge!

  4. Wow… This looks amazing. I have some frozen egg yolks just waiting for ice cream inspiration, and I think I may have just found it!

  5. i’ve always been a fan of the reese’s cup–i like the way it always melts between your fingers. when they made the white chocolate version, i was sent straight into heaven, so i’m obviously a fan of this concoction!

  6. I LOVE this idea! I’m making Candied Bacon ice cream with this first thing tomorrow. ( If you’re making a disgusted or confused face right now I can PROMISE it’s because you have’t TRIED Candied Bacon ice cream. My husband made that face before he tried it…then he ate 3 bowls. Yeah, it’s that good.) Thanks for sharing the recipe. I’m so glad I found your blog on sweetopia.

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