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Reese's Peanut Butter Ice Cream

Reese's peanut butter ice cream is a creamy, no-churn frozen dessert studded with roughly chopped Reese's peanut butter cups. You fold chocolate-coated peanut butter cup chunks into a pale tan base, freeze until scoopable, and finish with a chocolate drizzle.
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Prep Time 15 minutes
freezing 6 hours
Total Time 6 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 2 cup heavy cream
  • 1 can (14 oz) sweetened condensed milk
  • 0.75 cup creamy peanut butter
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2 cup Reese's peanut butter cups roughly chopped
Serving
  • 1 extra chocolate sauce for serving

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip and mix the base
  1. Whip the heavy cream until stiff peaks form, using medium-high speed so the mixture holds a clear, upright peak. You should see thick ridges that don’t collapse when the whisk is lifted.
  2. Whisk the sweetened condensed milk, creamy peanut butter, vanilla extract, and salt together until smooth. The mixture should look glossy and fully combined with no streaks of peanut butter.
  3. Gently fold the peanut butter mixture into the whipped cream until just combined. Stop as soon as you no longer see white streaks so the air in the cream stays intact.
  4. Fold in the chopped Reese's peanut butter cups. You should see evenly scattered chunks throughout the pale tan base.
Freeze and serve
  1. Transfer the mixture to a 9x5 loaf pan and press it level with a spatula so it freezes evenly. Cover if desired to prevent freezer odors.
  2. Freeze at least 6 hours or overnight until firm enough to scoop. The center should be solid with no soft, slushy spots.
  3. Drizzle extra chocolate sauce over the ice cream when serving. Add it right before eating so the chocolate looks shiny against the creamy frozen surface.

Notes

For the creamiest texture, fold gently and avoid over-mixing once the whipped cream is incorporated. Store covered in the freezer for up to 2 weeks; for best scoopability, let it sit 5–10 minutes at room temperature before serving. Freezing leftovers is yes, but the texture is slightly softer after long storage. Dietary swap: use a no-sugar-added sweetened condensed milk substitute if you want a lower-sugar version while keeping the same method.