Chocolate Peanut Butter Cup Ice Cream

• 1 tablespoon cream cheese, softened
• 2 tablespoons cocoa powder
• ⅓ cup granulated sugar
• 1 teaspoon vanilla extract
• ¾ cup heavy cream
• 1 cup whole milk
• ¼ cup mini peanut butter cups, broken (mix in)

Instructions

1. Make the base

   Put the cream cheese in a large microwave safe bowl and microwave for 10 seconds. Add the cocoa powder, sugar, and vanilla extract and whisk until the mixture looks like frosting, about 60 seconds.

2. Whisk in the cream

   Slowly mix in the heavy cream and milk until fully combined and the sugar is dissolved.

3. Freeze the pint

   Pour the base into an empty pint, place the storage lid on, and freeze for 24 hours.

4. Set up the pint

   Take the pint out of the freezer and remove the storage lid, then set the pint up in the machine.

5. Select ICE CREAM

   Select ICE CREAM and let the program spin the frozen base into ice cream.

6. Add the peanut butter cups

   With a spoon, create a 1½ inch wide hole that reaches the bottom of the pint. Add the broken mini peanut butter cups to the hole and process again using the MIX-IN program.

7. Serve

   When processing is complete, take the ice cream out of the pint and serve immediately.