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This Reese’s Peanut Butter Ice Cream is delicious and easy to make. Since it is a no-churn ice cream recipe anyone can make it. Does it really get any better than the classic combination of creamy peanut butter and chocolate?
There is something about homemade ice cream on a hot summer day or to celebrate birthdays. This Reese’s peanut butter cup ice cream recipe is oh so good and really satisfies that craving and cools you off all at the same time!
I love this classic peanut butter candy so naturally this ice cream is my favorite. If you love this recipe, then you will love these Reese’s Brownies or this Easy Reese’s Pie Recipe.
Table of Contents
Why We Love This Recipe
The best part about this Reese’s ice cream is that it is a no-churn ice cream recipe. This means that anyone can make it since you don’t need a fancy ice cream machine to make this delicious peanut butter ice cream.
Each bite has the perfect combination of peanut butter and chocolate. Out of all of the homemade ice creams I’ve tried and made, this one gets requested the most.
You’ll want to save this recipe and make it time and time again and enjoy it all year long. If you can mix a few simple ingredients together in a bowl, you can easily make this recipe. The hardest part about it all is waiting to serve it.
Ingredients
Scroll to the bottom for the full recipe and ingredients in the recipe card
How to Make Reese’s Peanut Butter Ice Cream
- Step 1 – Place the small bag of mini Reese’s in the freezer for about 10 mins.
Step 2 – In a large bowl add cocoa powder to sweetened condensed milk, stir or use a electric mixer until fully combined. In another large bowl mix heavy whipping cream until stiff peaks form, fold in condensed milk and chocolate mixture.
Step 3 – Heat peanut butter in the microwave for about 20-30 seconds until melted. Take the frozen peanut butter cups from the freezer and unwrap candies. Cut each candy into 4 pieces.
Step 4 – Fold about 2/3 of the chunks of reese’s candy into the mixture.
Step 5 – Using a loaf pan, pour ⅓ of the mixture into the bottom of the pan, top with ⅓ of the melted peanut butter. Repeat to add 2 more layers.
- Step 6 – Once all layers are complete use a knife and run it through the pan to create swirls of peanut butter in the mix.
- Step 7 – Top with remaining candy pieces.
- Step 8 – Freeze for at least 6 hours or overnight for best results.
Expert Tips
- Freezing – Make sure you give time for the ice cream to freeze. We like to make the night before serving which gives it plenty of time to freeze. Make sure to cover the pan to prevent any freezer burn.
- Layering Mixture – To ensure that there is chunks of peanut butter cups throughout the ice cream, layer the mixture in the loaf pan.
- Swirling Mixture – Gently swirl the peanut butter throughout the layers for even more flavor.
Serving Suggestions
Ice cream is my families choice for dessert any day of the week or for special occasion. This Ice Cream is a family favorite because we a big fan of peanut butter cups.
For an epic ice cream party serve this ice cream and top with Hershey’s Chocolate Drizzle to make a delicious sundae with Whipped Cream. We even love to serve on ice cream cones.
Frequently Asked Questions
Freezing the mini peanut butter cups help to chop them easily. This gives the candy clean lines to make them blend easily with the other ice cream ingredients. You only need to freeze for about 10 minutes.
We recommend using a loaf pan to spread the ice cream in to freeze. But you can use any type of baking dish or disposable pan for easy cleanup.
This ice cream did not last long in my family. Store the leftovers in the freezer covered with aluminum foil and plastic wrap. This will help to prevent freezer burn. The ice cream will stay fresh for about a month.
More Easy Ice Cream Recipes
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Homemade Chocolate Ice cream Recipe
We love hearing from you. If you make this Reese’s Peanut Butter Ice Cream Recipe, please leave us a comment or a star review.
Reese’s Peanut Butter Ice Cream
Ingredients
- 2 cups Heavy Whipping Cream
- 1/2 cup Peanut Butter
- 14 oz Sweetened Condensed Milk
- 1/2 cup Unsweetened Cocoa Powder
- Small bag of Reese’s Miniatures about 40 mini Reese’s
Instructions
- Place the small bag of mini Reese’s in the freezer for about 10 mins.
- In a large bowl add cocoa powder to sweetened condensed milk, stir until fully combined.
- In another large bowl mix heavy whipping cream until stiff peaks form, fold in condensed milk and chocolate mixture.
- Heat peanut butter in microwave for about 20-30 seconds until melted
- Unwrap candies and cut each candy into 4 pieces
- Fold about 2/3 of the candy pieces into the mix
- Using a loaf pan, pour ⅓ of the mixture into the bottom of the pan, top with ⅓ of the melted peanut butter
- Repeat to add 2 more layers.
- Once all layers are complete use a knife and run it through the pan to create a swirl in the mix
- Top with remaining candy pieces
- Freeze for at least 6 hours or overnight for best results
I’m not sure as I haven’t test it out yet. If you try it out, please let us know how it turns out!
Can this be adapted to the cuisinart ice cream maker?