Description
A creamy, no-churn homemade ice cream loaded with rich peanut butter flavor and chunks of Reese’s Peanut Butter Cups for a deliciously indulgent treat.
Ingredients
Dairy and Sweeteners
- 16 oz heavy cream
- 15 oz can sweetened condensed milk
Peanut Butter and Mix-ins
- 1/4 cup peanut butter
- 30 Reese’s Miniatures Peanut Butter Cups (unwrapped and chopped)
Instructions
- Prepare Reese’s Cups – Unwrap and chop the Reese’s Miniatures into small pieces. Set aside some chopped pieces to sprinkle on top before freezing.
- Whip Heavy Cream – Pour the heavy cream into a large bowl or the bowl of a stand mixer fitted with the wire whip attachment. Whip on high speed for about 3 minutes, or until stiff peaks form, indicating the cream is properly aerated.
- Combine Condensed Milk and Peanut Butter – Add the sweetened condensed milk and peanut butter to the whipped cream. Whip again on high for an additional minute to blend thoroughly and create a smooth mixture.
- Mix in Reese’s Pieces – Gently fold in the chopped Reese’s Peanut Butter Cups, reserving some to sprinkle on top before freezing to add texture and visual appeal.
- Freeze the Mixture – Pour the ice cream mixture into a loaf pan or a freezer-safe bowl. Scatter the reserved chopped Reese’s Cups evenly over the top, then cover tightly with plastic wrap.
- Chill to Set – Place the covered pan or bowl in the freezer and chill for at least 8 hours or overnight to allow the ice cream to fully set and develop rich flavors.
Notes
- Ensure the heavy cream is very cold before whipping for best results.
- Use a stand mixer or an electric hand mixer to easily achieve stiff peaks in the whipped cream.
- You can adjust the amount of peanut butter according to taste preference.
- For a chunkier texture, freeze some additional chopped Reese’s Cups separately and add right before serving.
- This is a no-churn ice cream recipe, so no ice cream maker is needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
