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Reese's Ice Cream Recipe

Kara Cook
Creamy peanut butter ice cream filled with peanut butter cups and a peanut butter swirl.
4.58 from 90 votes
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Prep Time 10 minutes
Additional Time 8 hours
Total Time 8 hours 10 minutes
Course Dessert: Frozen
Cuisine American
Servings 8 servings
Calories 621 kcal

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

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.
 

Nutrition

Serving: 0.75cupCalories: 621kcalCarbohydrates: 51gProtein: 13gFat: 44gSaturated Fat: 17gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gCholesterol: 58mgSodium: 274mgPotassium: 400mgFiber: 3gSugar: 45gVitamin A: 745IUVitamin C: 0.3mgCalcium: 124mgIron: 1mg
Keyword Reese's ice cream
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