I love this Reese’s Peanut Butter Cup Ice Cream more than any other treat I’ve had with Reese’s. It’s everything you could ever want in a homemade ice cream recipe. Every time we have some in our freezer, it’s gone within 24 hours. It’s just that delicious!
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This ice cream is loaded with peanut butter cups. If you’ve ever tried store-bought Reese’s ice cream, the biggest difference is that this recipe has way more candy in each bite. Paired with the rich, salty peanut butter, it's pure heaven!
If you like Reese’s recipes, you will love Reese’s Peanut Butter Cup Stuffed Oreos, Reese’s Brownies or Reese’s Cupcakes.
Why You’ll Love This Reese's Ice Cream Recipe
- No-churn recipe: This is an easy no-churn ice cream that doesn’t require any eggs to make!
- Family favorite: Everyone is going to be wowed by this simple, yet tasty ice cream.
- Only 4 ingredients: This recipe is made with only 4 common ingredients and minimal effort.
Ingredients
The ingredients for this Reese’s Cup ice cream are simple. All you need is the base, plus peanut butter and peanut butter cups!
- Heavy whipping cream: To achieve fluffy and creamy ice cream, you will need whipped heavy cream. It makes the perfect base for any ice cream.
- Condensed milk: Sweetened condensed milk is the key ingredient, as it thickens and sweetens the ice cream perfectly.
- Peanut butter: I like to add creamy peanut butter to this recipe to enhance the Reese’s flavor. Feel free to use the Reese’s brand peanut butter, too!
- Reese’s peanut butter cups: You can’t have Reese’s peanut butter ice cream without the signature candy. I use the mini cups and add half of them into the ice cream, and then chop up the rest to sprinkle on top.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Chocolate: Mix in some chocolate chips or chunks for the ultimate chocolate dessert.
- Caramel: Add a drizzle of caramel sauce before you freeze the ice cream for depth of flavor.
- Pretzel: The only thing better than ice cream with peanut butter cups is adding pretzels. They provide the perfect crunch and a touch of salt that pairs perfectly with the chocolate.
How to Make Peanut Butter Cup Ice Cream
The steps for this Reese’s ice cream recipe are easy to follow, even if you have never made ice cream before. It only takes 15 minutes of prep time!
Step 1: Beat the heavy cream. Pour the cream into a large bowl and beat it with a hand mixer at medium speed for 3-5 minutes or until it has stiff peaks.
Step 2: Add the remaining ingredients. Mix in the sweetened condensed milk, peanut butter, and half of the peanut butter cups. Ensure everything is well combined.
Step 3: Transfer and add more peanut butter cups. Pour the ice cream mixture into a 9x5-inch loaf pan. Spread it evenly, and sprinkle chopped peanut butter cups on top.
Step 4: Cover, freeze, and enjoy. Tightly cover the ice cream with plastic wrap and put it into the freezer for 6 hours or until it is set. When it's ready, enjoy a heaping scoop (or two)!
⭐ Hint: Make sure your heavy cream is very cold when you whip it, so it holds its shape.
If you love recipes like this homemade ice cream, you may also enjoy Peanut Butter Ice Cream with Snickers Sauce, Chocolate Crunch Ice Cream, Sprinkles Ice Cream, Dr. Pepper Ice Cream or our Banana Split Ice Cream.
Serving Suggestions
- Serve this Reese’s ice cream alongside Chewy Peanut Butter Cookies or Peanut Butter Chocolate Chunk Cookies for the ultimate peanut butter treat!
- The flavors would pair wonderfully with cake as well. I recommend Air Fryer Cookie Cake and Naked Chocolate Cake.
- A fun and creative topping for this ice cream would be Caramel Chex Mix to add crunch and more chocolate.
- Use this ice cream to make a delicious chocolate peanut butter ice cream cake!
Recipe Tips
- Storage directions: Store this ice cream in your freezer tightly covered for up to 2 months.
- Add more peanut butter flavor: Feel free to add a little more peanut butter or peanut butter cups to increase the peanut butter flavor.
- Use a storage container: If you don’t have a loaf pan, use an airtight freezer-safe container instead.
Recipe FAQs
Of course. Swap the heavy cream for coconut cream and the sweetened condensed milk for coconut condensed milk, but keep in mind that these will slightly alter the flavor. You will also need to use Reese’s plant-based oat chocolate peanut butter cups and chop them up.
Sure! Try almond butter or cashew butter for a different flavor profile and texture.
More Delicious Ice Cream Recipes
Ready to get cooking? Remember that you can print this recipe if you would like.
Easy Reese’s Ice Cream
Equipment
- 9x5 inch loaf pan
- Cutting Board and Knife
Ingredients
- 2 cups heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- ¾ cup peanut butter
- 1 ¼ cups mini Reese’s peanut butter cups
Instructions
- Pour the cream into a large mixing bowl and use an electric hand mixer to beat it into stiff peaks.
- Once your cream begins to form stiff, free standing peaks, add the condensed milk, peanut butter, and about half of the peanut butter cups. Reduce the speed of your hand mixer and gently combine the ingredients.
- Pour your ice cream into a 9x5 inch loaf pan. Chop the remaining peanut butter cups and sprinkle them over the top of the ice cream.
- Cover the pan with plastic wrap and transfer it to the freezer for 6 hours, or overnight if you have time.
- Scoop, serve, and enjoy!
Notes
- Storage directions: Store this ice cream in your freezer tightly covered for up to 2 months.
- Add more peanut butter flavor: Feel free to add a little more peanut butter or peanut butter cups to increase the peanut butter flavor.
- Use a storage container: If you don’t have a loaf pan, use an airtight freezer-safe container instead.
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