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Reese's Peanut Butter Cup Ice Cream

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.
Prep Time10 mins
Freeze Time8 hrs
Course: Dessert
Cuisine: American
Keyword: Reese's Peanut Butter Cup Ice Cream
Servings: 6 servings
Calories: 644kcal

Ingredients

  • 2 cups of heavy whipping cream
  • ½ cup granulated sugar
  • 1 ½ tbsp vanilla extract
  • 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

Calories: 644kcal | Carbohydrates: 66g | Protein: 9g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 115mg | Sodium: 211mg | Potassium: 392mg | Fiber: 1g | Sugar: 65g | Vitamin A: 1363IU | Vitamin C: 2mg | Calcium: 265mg | Iron: 0.4mg