Reese’s Ice Cream . . . a creamy peanut butter base loaded with chunks of peanut butter cups and peanut butter swirl. This ice cream recipe is perfect for peanut butter lovers!
Lately I have been on a peanut butter kick. Not sure why, but I just can’t get enough of it! This peanut butter cup ice cream definitely satisfies any peanut butter craving.
Not only does it have peanut butter in the base, it has swirls of peanut butter throughout. Top it all off with Reese’s peanut butter cups, and you have one decadent peanut butter treat!
Peanut butter actually makes the ice cream extra creamy and keeps it from getting as hard as other homemade ice creams I’ve made.
I used creamy peanut butter this time around, but chunky would work too.
Guys, I can’t even tell you how amazing this ice cream turned out. Every single bite is rich, creamy, and purely decadent. I love my ice cream loaded with goodies, and this Reese’s ice cream totally fits the bill!
You do need an ice cream maker for this recipe, and I LOVE mine. It requires no ice or salt, so it takes all the hassle out of making ice cream. It’s a Cuisinart, and you can see it HERE.
I actually have two canisters, and I keep one in the freezer all year long so we can make homemade ice cream at the drop of a hat. You just never know when the ice cream craving will strike!
If you happen to be a peanut butter lover, trust me, you need to make this ice cream!
Crazy for homemade ice cream? Check these out!
- Mud Pie Ice Cream
- Raspberry Ice Cream
- Chocolate Oreo Ice Cream
- Cookies n Cream Ice Cream
- Rocky Road Ice Cream
- Cinnamon Ice Cream
- Blueberry Cheesecake Ice Cream
- Burnt Almond Fudge Ice Cream
- Tin Roof Ice Cream
- Lemon Blueberry Ice Cream
- Strawberry Ice Cream
- Fruit Ice Cream
Update: After a reader had trouble with the ice cream separating while being churned, I did some experimenting. If you don’t let it chill long enough, it will separate because it doesn’t freeze fast enough while being churned. I recommend chilling overnight!
Also, use regular peanut butter like Jif or Skippy. Natural peanut butter always has problems with separating.
Reese’s Ice Cream Recipe
Ingredients
- ¾ cup peanut butter
- 1 cup sugar
- 1 ½ cups heavy cream
- 1 ½ cups milk
- ½ tsp vanilla
- ¾ cup miniature Reese’s Peanut Butter Cups quartered and frozen
- ⅓ cup peanut butter for swirl
Instructions
- Beat together peanut butter and sugar in a large mixing bowl till smooth. Gradually beat in cream, then milk and vanilla.
- Chill mixture in an airtight container for several hours or overnight.
- Pour into an ice cream maker and freeze according to manufacturer’s instructions.
- Stir in the frozen peanut butter cups, and swirl the 1/3 cup peanut butter lightly through the ice cream.
- Spoon into a container with a lid. Cover and freeze for several hours, or until firm enough to scoop.
Notes
Nutrition
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Can you use a ice and salt, ice cream maker?
Absolutely! It should work in any type of ice cream maker. Enjoy!
I love this recipe! I think this is the 3rd I’ve made it. I’ve tweaked it a little. I use less peanut butter than it call for.
So happy to hear that it is a favorite for you like it is for me! And it’s good to know it’s still tasty with less peanut butter. 🙂
Hello! How many quarts will this make? I have 2 quart ice cream maker.
It makes between 1 1/2 – 2 quarts. I have a 1 1/2 quart ice cream maker, and it gets a little too full. 😉
I don’t know what went wrong, mine got the weirdest texture once it went into the ice cream maker. The oil in the peanut butter separated from the rest so it had weird chunks of frozen oil. It was the texture of grits. So gross 🤢, nothing delicious or creamy about it.
Dang, I’m so sorry. Did you use regular peanut butter like Jif or Skippy, or did you use natural peanut butter? I know natural peanut butter isn’t emulsified, so it does have a tendency to separate.
Thanks for the recipe!! Novice here and was impatient so I didn’t chill the mixture, and it ended up clumping in the maker. I let it thaw overnight and decided to blend it in the morning and chill again before throwing it back in the maker. I was thinking: 1. Maybe I didn’t mix the sugar and peanut butter well enough in the first step, 2. Didn’t let it chill overnight the first time. Any other thoughts on why it could be clumping? My freezer bowl was definitely cold enough. It started clumping around 16-18 min of churning.
I just tried the recipe again and didn’t chill the mixture overnight. Mine didn’t turn out as creamy as it usually does either. I have no idea why chilling overnight makes a difference, but maybe it does. I’m going to try more trouble shooting to see if that really is the issue. So sorry you had trouble!
This is so yummy and very easy to make. It tasted good after mixing everything before I even set it in the fridge. Then from the ice cream maker, it was so creamy! Thank you for sharing this recipe.
So glad you loved it. It’s one of my all time favorite ice cream recipes!
So creamy and delicious. Great recipe 💕💕💕
So glad you loved it Shauna, it’s one of my favorites! 🙂
Hey! How much does this make?
Yum, a perfect treat after a day of stress.
Yes! I know it can sure turn my bad days around. 😉