Brownie Peanut Butter Cup Ice Cream with a Caramel Swirl

July is my favorite month ever because:

1) My husband's semester ends in just about 20 days or so and then it's vacation time!

2) The 4th of July is MY FAVORITE HOLIDAY EVER!!!!! In fact, I have to apologize for my lack of July 4th food posts this year (aka none at all).

3) It's National Ice Cream Month, which gives me a really good excuse to eat ice cream, like, every-single-day for an entire month.

Yup. Goodbye skinny jeans, hello ice cream. It's worth it right? I think so.

I had originally planned to do only posts JUST ABOUT ICE CREAM this month. I'm not going to do that because, despite how I may have come off in my previous sentence about skinny jeans, I actually do want to fit in my clothes at the end of this month. 

Brownie Peanut Butter Cup Ice Cream

1 1/2 cups heavy cream

1 1/2 cups whole milk

1/2 cup sugar

1 tablespoon vanilla

1/2 cup Reese's Peanut Butter Cups, coarsely chopped *about 4 peanut butter cups

1/2 cup brownies, cut into cubes *about 2 large brownies, homemade or store bought

6 tablespoons Hershey's Classic Caramel Sundae Topping

Whisk the whole milk and sugar together until the sugar is dissolved. Add the heavy cream and vanilla and whisk until combined. This mixture can then be covered and refrigerated for up to 2 hours before churning, just whisk again before pouring it into your ice cream maker.

The milk mixture can also be used immediately. Pour it into your ice cream maker and churn for 15-20 minutes, putting the brownie chunks and coarsely chopped peanut butter cups in during the last 5 minutes. 

When ice cream is finished churning, spread one third of the mixture on the bottom of a freezer safe, air-tight container. Drizzle 2 tablespoons of caramel sauce over the ice cream and swirl it in with a knife. You will want to work quickly so that the ice cream does not melt too much. Repeat 2x more. Cover and freeze for at least 4 hours before serving. Store any leftover ice cream in the freezer (but, let's get real, there probably won't be any left).

Recipe Yield: 10 (1/2 cup per serving)

Recipe Source: an Amanda Jenks original