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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 studded with chopped Reese’s cups. Whipped to stiff peaks, folded together, then frozen until scoopable and topped with chocolate sauce for classic chocolate-peanut butter flavor.
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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: 530
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
  • 1 Extra chocolate sauce for serving

Equipment

  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Whip and mix
  1. Whip the heavy cream until stiff peaks form, using a stand mixer at medium-high speed; stop as soon as the mixture holds a peak with no droop, cueing a fluffy, thick texture.
  2. Whisk the sweetened condensed milk, creamy peanut butter, vanilla extract, and salt together until smooth, cueing a glossy peanut butter mixture with no streaks.
  3. Gently fold the peanut butter mixture into the whipped cream until just combined, cueing visible swirls but no large lumps or overmixing.
  4. Fold in the chopped Reese's peanut butter cups, cueing evenly distributed chunks throughout the pale tan base.
Freeze and serve
  1. Transfer the mixture to a 9x5 loaf pan and level the top, cueing an even surface ready for freezing.
  2. Freeze at least 6 hours or overnight until firm and scoopable, cueing a set texture that slices cleanly from the loaf pan.
  3. Drizzle with extra chocolate sauce when serving, cueing a glossy chocolate finish over the creamy scoops.

Notes

For clean slices and easier serving, wrap the loaf pan tightly after freezing and let it sit at room temperature for 3–5 minutes before scooping. Refrigerate leftovers in an airtight container for up to 3 days (it will soften); freezing leftovers is best and keeps up to 2 months. For a dairy-reduced option, use a plant-based condensed milk and coconut cream substitute, but the texture may be slightly softer.