Reese’s Ice Cream Recipe – And this Reese’s Ice Cream Recipe will be a dream come true to anyone who loves peanut butter and chocolate. The primary ingredient is creamy vanilla ice cream to which peanut butter swirls and pieces of Reese’s Peanut Butter Cup are added to reach just the right sweet-salty balance in each bite. It does not matter whether you have a sweet tooth to share in the summer heat, or you are a Reese lover who wants to enjoy the sweetness of this confection in ice cream form. You have to make and enjoy this homemade Reese’s ice cream.
Recipe Overview
Prep Time: 20 minutes
Active Time: 10 minutes
Resting Time (Freezing): 6–8 hours or overnight
Total Time: 8 hours 30 minutes
Cuisine: American
Course: Dessert
Servings: 8
Calories: ~370 per serving
Ingredients
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2 cups heavy whipping cream (chilled)
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1 can (14 oz) sweetened condensed milk
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1 tsp pure vanilla extract
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¾ cup creamy peanut butter (slightly melted)
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1½ cups chopped Reese’s Peanut Butter Cups
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¼ tsp salt (optional, enhances peanut flavor)
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Chocolate syrup (optional swirl or drizzle)
Equipment Needed
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Mixing bowls
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Hand or stand mixer
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Rubber spatula
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Loaf pan or freezer-safe container
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Plastic wrap or lid
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Freezer
Instructions
Step 1: Whipped Cream
Whip the cold heavy cream in a large mixing bowl with a mixer until stiff peaks form (approximately 34 minutes). Set aside.
Step 2: Mixing base ingredients
Place the sweetened condensed milk, vanilla extract, and salt in another bowl and whisk them until they are well mixed.
Step 3: Adding Cream
Using a rubber spatula, mix the whipped cream into the mixture of the condensed milk gently. Do chunks at a time so that the whipped cream is not stiff.
Step 4: Put in the Reese.
Add back in the reserved 1 cup of the chopped Reese’s Peanut Butter Cups into the ice cream base and save the other 1/2 cup to top later.
Step 5: Swirl the Peanut Butter
Place the peanut butter into the microwave and very lightly melt (only about 15 20 seconds) and drizzle over the mixture. Stir it with a butter knife or spatula until the mixture is thoroughly melded.
Step 6: Top and Layer
Put the mixture in a loaf pan or a container. Add more peanut butter should you want to, and make it swirl. Add the rest of the chopped Reese’s on top. To add an additional fudge ripple, add chocolate syrup.
Freeze step 7:
Wrap around with plastic wrap, or cover with a lid, and then put into the freezer at least 6-8 hours or until completely hardened.
Step 8: Serve
After freezing, you can eat it on a cone or a bowl, and you will receive a creamy peanut butter and chocolate explosion!
Nutrition
| Nutrient | Amount |
| Calories | 370 kcal |
| Total Fat | 24g |
| Saturated Fat | 13g |
| Cholesterol | 65mg |
| Sodium | 140mg |
| Total Carbohydrates | 30g |
| Sugars | 26g |
| Protein | 6g |
Tips For Success
- The heavy cream should be cold and whipped well.
- Stir peanut butter gently, do not overbeat.
- Freeze overnight and firm.
- Cut Chop Reese into little pieces.
- Evenly mix ingredients in layers.
Final Thoughts
This Reese’s Ice Cream Recipe is all Reese candy that you adore: creamy, nutty, and chocolate, but frozen in the form of a decadent ice cream. You need no ice cream maker, and the ingredients are easy to find, so it makes an ideal homemade dish for peanut butter fans. Dress it up with a swirl of fudge or perhaps add in some bits of pretzels to taste.
Milk chocolate chip ice cream, whether you are having the scoop on your own or chatting with some guests at a party, the recipe would become your default vice. Just mix it once and you will never be able to buy another Reese’s ice cream at the shops!
