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Reese's Peanut Butter Ice Cream

Reese's peanut butter ice cream is a no-churn frozen dessert with a creamy peanut butter base and chopped Reese’s peanut butter cup chunks. Whipped heavy cream is folded with sweetened condensed milk, then frozen until scoopable with chocolate sauce on top.
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Prep Time 15 minutes
freeze 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 and mix-ins
  • 2 cup heavy cream Cold for best volume when whipping.
  • 1 can (14 oz) sweetened condensed milk
  • 0.75 cup creamy peanut butter Stir until smooth before combining.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2 cup Reese's peanut butter cups Roughly chopped; fold in gently so chunks stay visible.
  • 1 extra chocolate sauce for serving Optional, to drizzle just before eating.

Equipment

  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Whip and mix
  1. Whip the heavy cream with a stand mixer until stiff peaks form, about 3–5 minutes, and the mixture holds firm ridges when you lift the beaters. Stop as soon as it looks thick and glossy to avoid graininess.
  2. Whisk the sweetened condensed milk, creamy peanut butter, vanilla extract, and salt together until smooth, about 1–2 minutes. Scrape the bowl to make sure no peanut butter streaks remain.
  3. Gently fold the peanut butter mixture into the whipped cream until just combined, keeping the texture light. Fold carefully until you no longer see streaks, but do not overmix.
  4. Fold in the chopped Reese's peanut butter cups so the chunks are evenly distributed throughout the pale tan base. Stop folding when the cups are dispersed and the mixture looks uniform.
Freeze and serve
  1. Transfer the mixture to a 9x5 loaf pan and smooth the top into an even layer. Tap the pan lightly to reduce air pockets.
  2. Freeze for at least 6 hours or overnight until firm and scoopable. The surface should look set with no visible wobble when you nudge the pan.
  3. When serving, drizzle extra chocolate sauce over the top and around scoops. Finish with a visible ribbon of chocolate for the best contrast.

Notes

For the creamiest texture, use cold heavy cream and fold the mixtures gently—stiff peaks help the ice cream stay scoopable without churning. Store covered in the freezer up to 2 weeks; for best texture, let sit at room temperature for 5 minutes before scooping. Freezing is yes (freeze after mixing). Dietary swap: use reduced-fat peanut butter or a lower-sugar condensed milk only if you accept a softer, slightly less rich result.