Reese’S Peanut Butter Oreo Ice Cream

• 1 can (14 Oz. Size) Sweetened Condensed Milk (I Used Regular But Fat Free Will Work)
• 8 ounces, weight Cream Cheese (regular Or 1/3 Fat), Softened
• 1 teaspoon Vanilla Extract
• 1 Tablespoon Lemon Juice
• 8 ounces, weight Cool Whip
• 1 (8 Oz. Size) Package Mini, Unwrapped Reese's Peanut Butter Cups, Cut In Half
• 2 cups Mini Reese's Oreos, Roughly Chopped

1. In a large bowl, combine sweetened condensed milk and cream cheese and mix together until smooth with a hand mixer. Add in vanilla and lemon juice and combine until incorporated. Fold in Cool Whip, peanut butter cups, and Oreos until combined.
2. Pour into a resealable container (I used a standard size loaf pan), cover and freeze for at least four hours, but preferably overnight.
3. Remove from freezer, scoop and enjoy!
4. Notes: If sealed in an airtight container, ice cream will keep in the freezer for up to one month.

milk, weight cream cheese, vanilla, lemon juice, butter, oreos

Taken from tastykitchen.com/recipes/desserts/reesee28099s-peanut-butter-oreo-ice-cream/ (may not work)