Reese’s Peanut Butter Cup Ice Cream is made with only 6 ingredients, no ice cream maker required! Deliciously creamy vanilla ice cream recipe made with Reese’s Peanut Butter Cups.
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We love making ice cream in the summer (and the rest of the year too)! This Reese’s Peanut Butter Cup ice cream recipe is so simple and I love that you don’t need an ice cream maker. You do blend it up with an electric mixer for a few minutes and it does take a bit of time since it needs freezing time, but it is really easy to make.
Love Reese’s? Here are our favorite Reese’s recipes:
- 3 Ingredient Reese’s Fudge
- Reese’s Peanut Butter Banana Cookies
- Reese’s Peanut Butter Blondies
- Reese’s Chocolate Dump Cake
- Reese’s Peanut Butter Pudding Cookies
- Reese’s Krispie No Bake Cookies
- Reese’s Cookie Bars
- Reese’s Peanut Butter Cookies
- Peanut Butter Cup Brownie Trifle
- Reese’s Chocolate Chip Cookies
- Reese’s Chocolate Peanut Butter Cookies
- Reese’s Chocolate Cookie Cups
Ingredients in Reese’s Peanut Butter Cup Ice Cream
Heavy whipping cream – Heavy whipping cream is the base ingredient in the ice cream. Using real whipping cream gives this ice cream the most perfectly creamy consistency.
Sugar – Just a half cup of sugar will help to sweeten up the whipping cream.
Vanilla extract – You will need 1 1/2 tablespoons of vanilla extract to give the ice cream a deep vanilla flavor. The higher the quality of the vanilla, the better.
Salt – Just 1/8 teaspoon of salt helps all of the other flavors to pop.
Sweetened condensed milk – A can of sweetened condensed milk (14 ounces) will help the ice cream to thicken up and also adds a lot of flavor.
Reese’s peanut butter cups – You will need 6 regular sized Reese’s Peanut Butter Cups. You can use mini ones if you’d like – just add as many as you’d like! You really can’t have too many Reese’s Peanut Butter Cups. You can add a few more on top when you serve the ice cream if you’d like.
Sugar cones – You can serve the ice cream in a bowl, but I think it tastes even better in a sugar cone.
How to make Reese’s Peanut Butter Cup Ice Cream
Pour heavy whipping cream into a large 8” bowl or pan and beat with a hand mixer on medium speed for about 5 minutes. The heavy whipping cream will slowly turn from a liquid to whipped cream. Stop beating the cream when stiff peaks have formed.
Add the granulated sugar to the bowl with the whipped cream. Beat on low speed with the hand mixer for about two minutes to fully combine the two ingredients together.
Pour the vanilla and salt in with the now sweetened whipped cream. Combine well.
Slowly pour in the can of condensed milk. Fold the mixture gently with a small plastic spatula to fully incorporate it with the whipped cream mixture.
Spread the ice cream mixture out into the pan evenly. Spreading the ice cream mixture out evenly ensures a balanced freeze time for all of the ice cream.
Freeze the ice cream mixture for two hours. After two hours, the ice cream will be thick but not frozen. It is the perfect time to add in the extra ingredients so they will not sink to the bottom.
Chop up the peanut butter cups into little pieces. Add in the Reese’s peanut butter cups to the ice cream mixture. Fold the pieces of Reese’s gently into the ice cream. Add more broken pieces of Reese’s on top of the ice cream if desired. Work quickly so the ice cream does not lose much of its freezing progress.
Freeze the ice cream for a minimum of six more hours. For best results, freeze overnight.
Keep frozen until ready to serve. Serve a large scoop of the ice cream on a sugar cone or however you like.
Reese’s Peanut Butter Cup Ice Cream
Ingredients
- 2 cups of heavy whipping cream
- ½ cup granulated sugar
- 1 ½ tbsp vanilla extract
- ⅛ tsp salt
- 1 14 oz can sweetened condensed milk
- 6 .55 oz Reese’s peanut butter cups plus more for topping
- 4-6 sugar cones (optional)
Instructions
- Pour heavy whipping cream into a large 8” bowl or pan and beat with a hand mixer on medium speed for about 5 minutes. The heavy whipping cream will slowly turn from a liquid to whipped cream. Stop beating the cream when stiff peaks have formed.
- Add the granulated sugar to the bowl with the whipped cream. Beat on low speed with the hand mixer for about two minutes to fully combine the two ingredients together.
- Pour the vanilla and salt in with the now sweetened whipped cream. Combine well.
- Slowly pour in the can of condensed milk. Fold the mixture gently with a small plastic spatula to fully incorporate it with the whipped cream mixture.
- Spread the ice cream mixture out into the pan evenly. Spreading the ice cream mixture out evenly ensures a balanced freeze time for all of the ice cream.
- Freeze the ice cream mixture for two hours. After two hours, the ice cream will be thick but not frozen. It is the perfect time to add in the extra ingredients so they will not sink to the bottom.
- Chop up the peanut butter cups into little pieces. Add in the Reese’s peanut butter cups to the ice cream mixture. Fold the pieces of Reese’s gently into the ice cream. Add more broken pieces of Reese’s on top of the ice cream if desired. Work quickly so the ice cream does not lose much of its freezing progress.
- Freeze the ice cream for a minimum of six more hours. For best results, freeze overnight.
- Keep frozen until ready to serve. Serve a large scoop of the ice cream on a sugar cone or however you like.
Nutrition
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HOW DO YOU WHIP CREAM?
Whipping cream is easy to do, especially if you know a little trick! Use a metal bowl and freeze it for at least 30 minutes before whipping the cream. This cuts so much time from the process! Before I learned this trick, it would take 8-10 minutes of beating the cream before it would get stiff, but now it only takes 3-4 minutes!
Place the whipping cream in the bowl immediately after removing the bowl from the freezer. Use an electric mixer turned up fairly high to beat the whipped cream. The whipped cream is ready when stiff peaks form as you lift up the beaters.
Make sure to use a fairly large bowl, even if you don’t have much cream – it does tend to splatter if your bowl isn’t big enough! You can whip the cream a few hours or even a couple of days in advance – just store it in an airtight container in the refrigerator until ready to use.
Best way to serve Reese’s Peanut Butter Cup Ice Cream
I love ice cream in a sugar cone, but ice cream is delicious in a bowl as well. Reese’s Peanut Butter Cup Ice Cream tastes delicious with some Reese’s Pieces on top, or even just with a little bit of hot fudge drizzled on top. You can even microwave a little bit of peanut butter for about 15-20 seconds and you can drizzle that on top as well!
Love ice cream? Here are some of our favorite ice cream desserts:
- Cheesecake Ice Cream Pie
- Chocolate Chip Cookie Dough Ice Cream Cake
- Ice Cream Sandwich Cake
- Strawberry Banana Ice Cream Float
- Peach Ice Cream
- Chocolate Banana Ice Cream
- Strawberry Ice Cream Pie
- Raspberry Ice Cream Pie
- Quick Strawberry Ice Cream
- Lemon Ice Cream Bars
- Homemade Oreo Ice Cream Cake
Reese’s Peanut Butter Cup Ice Cream is made with only 6 ingredients, no ice cream maker required! Deliciously creamy vanilla ice cream recipe made with Reese’s Peanut Butter Cups.
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