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Reese's Peanut Butter Ice Cream

Reese's peanut butter ice cream is an easy no-churn frozen dessert with a creamy peanut butter base studded with chopped Reese's cups. Whipped heavy cream creates a fluffy texture, then the mixture freezes into scoopable chocolate-peanut butter goodness.
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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: 430
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
Mix-ins
  • 2 cup Reese's peanut butter cups, roughly chopped Reserve a few chunks for extra topping if desired.
  • 1 Extra chocolate sauce for serving Use as needed at serving time.

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip the cream
  1. Using a stand mixer, whip the heavy cream on medium-high until stiff peaks form, 3–5 minutes, with a visibly thick, hold-the-shape texture.
Mix the peanut butter base
  1. In a bowl, whisk the sweetened condensed milk, peanut butter, vanilla extract, and salt until smooth, 1–2 minutes, with no streaks remaining.
Combine gently
  1. Gently fold the peanut butter mixture into the whipped cream until just combined, 1–2 minutes, keeping the mixture airy and pale tan.
Add the Reese's chunks
  1. Fold in the chopped Reese's peanut butter cups until evenly distributed, with chocolate-studded chunks suspended throughout.
Freeze
  1. Transfer the mixture to a 9x5 loaf pan and freeze at least 6 hours or overnight until firm enough to scoop.
Serve
  1. Scoop into bowls and drizzle with extra chocolate sauce, letting the chocolate streaks set slightly on contact with the cold ice cream.

Notes

For the creamiest texture, use very cold heavy cream and fold the mixtures gently so the whipped air stays intact. Refrigerate leftovers in the freezer (covered) for up to 2 weeks; freeze-up quality is best within that window. For a dairy-light swap, substitute a condensed-milk-style plant alternative and plant-based cream (texture may be slightly softer).