It is a darn shame that this was the first time I used my ice cream maker this summer. That’s not to say this is my first time having eaten ice cream this summer because, hello, ice cream. I actually might be a little ashamed (or proud?) to tell you just how much ice cream I have consumed thus far this season.
But that is neither here nor there — what is important is this ice cream, ladies and gents. This homemade scotcheroo-flavored ice cream. This glorious, homemade scotcheroo-flavored ice cream. This magical, glorious, homemade scotcheroo-flavored ice cream. This — well, you get my point.
Pause: Do you know the goodness I am referring to that is a scotcheroo? I first tried the treats when I was a reporter in Iowa and we had potlucks every now and then so as to boost workplace morale (and/or have an excuse to eat cheese dip from a slow cooker and five different kinds of dessert for lunch. #memories). I’m pretty sure I wolfed down no less than threeve of the yummy little chocolate-covered, peanut buttery and butterscotchy crispy bars right after my first-ever bite. It was instant love. And I haven’t had a scotcheroo since.
Fast forward to a couple of weeks ago when I was sitting in the dark in my living room at 3:30 a.m. feeding the wee one, which has now also become the time I brainstorm recipe ideas (because staring at the wall officially has lost its luster), and I was craving ice cream, as one does at 3:30 a.m. But not just any ice cream — homemade, and with peanut butter, butterscotch and chocolate. Evidently, even my cravings are high maintenance. Then I suddenly remembered my long-lost love that is the scotcheroo and EUREKA! I exclaimed (in my mind, so as not to disturb the baby OF COURSE). Why not combine the two into one delectable frozen treat? And the next day, I totes did.
I’m just really glad you now know where and when I come up with recipes, by the way. It brings us closer.
So here’s what we have going on here: Peanut butter swirl ice cream plus butterscotch chips plus chocolate chips plus Rice Krispies cereal. Top it with some chopped dry-roasted peanuts, more Rice Krispies, some chocolate sauce and it all equals so. much. yum. It tastes just like a scotcheroo, too! I’m so glad it turned out so I could share it with you.
I’m also so glad it turned out because now I have something to snack on at 3:30 a.m.
- 1 cup milk
- ¾ cup granulated sugar
- 3 eggs
- 1 cup creamy peanut butter
- 1½ cups heavy cream
- 2 teaspoons vanilla
- ½ cup butterscotch chips
- ½ cup semisweet chocolate chips
- ½ cup Rice Krispies cereal, plus more for topping
- Chopped dry-roasted peanuts, for topping (optional)
- Chocolate sauce, for topping (optional)
- Heat milk in a medium saucepan over medium heat until hot. Meanwhile, whisk sugar and eggs in a large bowl or bowl of a stand mixer 5 minutes until mixture is thickened and a pale yellow.
- Pour milk into sugar-egg mixture. Whisk to combine, then pour mixture back into saucepan. Heat over medium-low heat, stirring constantly, 5 minutes until mixture thickens.
- Remove saucepan from heat and stir in ½ cup peanut butter. Strain mixture through a fine-mesh sieve into a large bowl.
- Let mixture cool slightly, stirring often, then stir in the heavy cream and vanilla. Cover bowl and chill in refrigerator 8 hours or overnight.
- Churn chilled mixture in ice cream maker according to manufacturer's directions (I use the KitchenAid ice cream maker attachment and I love it!). Stir in butterscotch chips, chocolate chips and Rice Krispies with a spatula, then swirl in remaining ½ cup peanut butter.
- Transfer ice cream to a storage container or bowl, cover and freeze at least 4 hours until hard. Serve topped with more Rice Krispies cereal, chopped peanuts and/or chocolate sauce, if desired.
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