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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 generously with chopped Reese’s peanut butter cup pieces. It freezes into a scoopable texture with chocolate-coated chunks throughout—perfect for easy peanut butter ice cream nights.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Ice cream base
  • 2 cup heavy cream Cold for best whip.
  • 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, keep some larger chunks for visible bites.
  • 1 Extra chocolate sauce for serving Drizzle only when serving.

Equipment

  • 1 stand mixer
  • 1 loaf pan

Method
 

Whip the cream
  1. Whip the heavy cream to stiff peaks using a stand mixer, stopping when peaks stand straight up and look fluffy and thick.
  2. Keep the whipped cream cold while you prepare the peanut butter mixture.
Mix the peanut butter base
  1. Whisk the sweetened condensed milk, creamy peanut butter, vanilla extract, and salt together until smooth and glossy, with no peanut butter streaks.
Combine and fold in chunks
  1. Gently fold the peanut butter mixture into the whipped cream until just combined, keeping the texture airy with minimal stirring.
  2. Fold in the roughly chopped Reese's peanut butter cups so they’re evenly distributed without overmixing.
Freeze
  1. Transfer the mixture to a 9x5 loaf pan, level the top, and freeze at -18°C for at least 6 hours or overnight until firm.
Serve
  1. Scoop the ice cream into bowls and drizzle with extra chocolate sauce when serving, so the chocolate streaks are visible on top.

Notes

For the cleanest texture, chill your beaters and heavy cream before whipping, then freeze overnight for the easiest scooping. Store covered in the freezer for up to 2–3 weeks. Freeze is yes—portion into scoops and freeze in a sealed container for grab-and-go. For a dairy-light swap, use a thick coconut cream alternative and replace condensed milk with a sweetened condensed-style vegan option (texture may be slightly softer).