5-Minute Peanut Butter Cup Salted Caramel McFlurry

Creamy, decadent tasting homemade McFlurries flavored with salted caramel and peanut butter – then loaded with peanut butter cups made in your very own home.

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This dessert goes way, WAY back. I can remember my mom making these homemade McFlurries when I was probably only 7-8 years old. That was when we lived in Las Vegas and ice cream was really the only suitable poolside afternoon snack when it is 110 degrees outside. Yeah we were the cool kids back then.

Everyday we would try all kinds of new concotions… it all depended on how I was feeling that day. M&M’s, butterfingers, peanut butter cups, snickers? Who knew?

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We haven’t had them in years, so last weekend I decided I would try to re-create it.

It literally took five minutes – which is dangerous for a girl like who has oodles of time on her handles now that school is out. When making these I decided to make them a little more “adult” if that is even possible when the dessert contains the word “McFlurry.” Hello 8 year old self.

BUT suitable for my age or not, this flavor combo is the bomb.com!!

Cool whip is out secret addiction to ice cream that makes these the consistency of a mcflurry – it makes the ice cream super fluffy and creamy, just like a mcflurry should be.

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Salted caramel + peanut butter + peanut butter cups + ice cream + cool whip = sweet, salty, creamy, rich, and amazingly decadent… GAH I could eat this for breakfast, lunch, and dinner. I know, I know. I’m not going to, because I know I shouldn’t, but I definitely could.

5-Minute Peanut Butter Cup Salted Caramel McFlurry

Creamy, decadent tasting homemade McFlurries flavored with salted caramel and peanut butter – then loaded with peanut butter cups made in your very own home.

Ingredients:

1 (1/2 gallon) container Vanilla Ice Cream
1 (8 oz) container frozen whipped topping
1/4 cup butterscotch sauce (or caramel)
1/4 cup creamy peanut butter, melted
1 Tablespoon sea salt
1/2 cup chopped Reese’s peanut butter cups

Directions:

  1. In a large bowl, combine ice cream and frozen whipped topping using a rubber spatula or a potato masher. Stir in the butterscotch sauce, warmed peanut butter, and sea salt until no steaks remain.
  2. Fold in the chopped Reese’s. Place in freezer for 10-15 minutes until semi-frozen. Spoon out into 4 separate cups and serve immediately.
  3. If you want to make ahead of time, prepare and freeze ice cream. Before serving, remove from freezer let defrost for 10 minutes, stir until smooth. Spoon out into 4 separate cups and serve.