Go Back

Reese's Peanut Butter Ice Cream

Reese's peanut butter ice cream is a no-churn frozen dessert with a creamy peanut butter base studded with chopped Reese’s peanut butter cups. You fold whipped cream into a smooth condensed-milk peanut butter mixture, freeze in a loaf pan, then top with chocolate sauce for scoopable chunks.
Print Recipe Pin Recipe
Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 2 cup heavy cream Chilled for best whipping.
  • 1 can (14 oz) sweetened condensed milk
  • 0.75 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Reese's cup mix-ins
  • 2 cup Reese's peanut butter cups Roughly chopped; add at the end so they stay chunky.
Serving
  • 1 extra chocolate sauce Drizzle to serve (amount to taste).

Equipment

  • 1 hand mixer
  • 1 loaf pan

Method
 

Whip the cream
  1. Whip the heavy cream to stiff peaks with a hand mixer, stopping when it holds a peak that stands straight up, about 3–5 minutes. The mixture should look thick, fluffy, and glossy.
Make the peanut butter mixture
  1. Whisk the sweetened condensed milk, creamy peanut butter, vanilla extract, and salt together until smooth and lump-free, about 1–2 minutes. The surface should look uniform and thick.
Combine and add the cups
  1. Gently fold the peanut butter mixture into the whipped cream until just combined, with a pale tan color and no big streaks. Avoid overmixing so the texture stays airy.
Fold in Reese's chunks
  1. Fold in the roughly chopped Reese's peanut butter cups until evenly distributed. You should see cup pieces throughout the base.
Freeze
  1. Transfer the mixture to a 9x5 loaf pan and cover, then freeze for at least 6 hours or overnight. It should be firm enough to scoop straight from the freezer.
Serve
  1. Drizzle extra chocolate sauce over the scoops when serving. Add it just before eating so the sauce stays glossy.

Notes

For the creamiest texture, use heavy cream that’s cold and fold gently so you don’t deflate the whipped peaks. Store leftovers covered in the freezer for up to 2 weeks. Freezing is required for this recipe (no raw ice-cream freezing substitute). For a dairy-light swap, use a plant-based heavy-cream alternative and sweetened condensed-style coconut milk product, but the texture may be softer.