This is a Sponsored post written by me on behalf of REESE’S® Brand. All opinions are 100% mine.
I live in a house full of basketball fanatics. So at our house, many an evening in March is spent watching a basketball game, both college and professional basketball. I am the first to admit that I have more fun planning and making food to serve during the game than I do actually watching the game. And of course my basketball fans are more than happy to try out my game day recipes! I love anything chocolate and peanut butter, so when I was contacted by Reese’s to ask if I would like to participate in the REESE’S® Baking Bracket Challenge, I didn’t even have to think twice! I came up with these Reese’s Peanut Butter Ice Cream Cookie Sandwiches. They are divine! I don’t even think I would mind my favorite team losing if I could console myself with one of these treats. Well, I might mind, but not quite as much.
The peanut butter cookies are loaded with chopped Reese’s Peanut Butter cups, and the peanut butter ice cream is loaded with unwrapped Reese’s mini cups. Both recipes alone are mouthwateringly delicious, but pair them together and you have a special treat that any peanut butter chocolate lover is sure to go crazy for!
I could use your help!! My recipe is one of 32 REESE’S recipes that fans are voting for in a bracket-style contest. Every day that you vote for your favorite recipe, you are entered in a contest to win a $100 Walmart card. So head on over there and vote, would ya? I’d love it if you’d vote for my recipe, but you can vote for whichever one is your favorite.
Reese’s Peanut Butter Cup Ice Cream
3/4 cup peanut butter
1 cup sugar
1 1/2 cups heavy cream
1 1/2 cups milk
1/2 tsp vanilla
1/2 cup Reese’s Peanut Butter Cup Unwrapped Mini Cups, frozen
1/3 cup peanut butter for swirl
Beat together peanut butter and sugar in a mixing bowl till smooth. Gradually beat in cream, then milk. Stir in vanilla. Chill mixture in an airtight container for several hours or overnight. Pour into an ice cream maker and freeze according to manufacturer’s instructions. Stir in the frozen mini peanut butter cups, and swirl the 1/3 cup peanut butter lightly through the ice cream. Spoon into a container with a lid. Cover and freeze for several hours, or until firm enough to scoop.
Reese’s Peanut Butter Cup Cookies
1/2 cup butter or margarine
1/2 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 of a 12oz bag of miniature REESE’S® Peanut Butter Cups (about 16 candies), coarsely chopped
Cream butter, peanut butter, and sugars till creamy. Beat in egg. Stir in dry ingredients, then peanut butter cups. Roll dough into golf ball sized balls and place on lightly greased cookie sheets. Flatten with a fork. Bake at 375° for about 10-12 minutes. Let sit on the pan for a couple of minutes before removing to cooling racks. Cool completely.
To make ice cream sandwiches, place a scoop of ice cream on the bottom of one cookie. Place another cookie on top, flat side down. Place on a flat surface, and gently press down using even pressure so the cookie doesn’t break. Serve immediately, or wrap individually in plastic wrap and return to freezer.
-Makes about 10 ice cream cookie sandwiches