Reese’s Peanut Butter Cup No-Churn Ice Cream

This super simple no-churn ice cream is flavorful and delicious! Loaded with peanut butter and Reese’s Cups, this ice cream is a classic favorite! Grab the kids and make this easy Reese’s Peanut Butter Cup No-Churn Ice Cream recipe. The best part- it’s only 4 ingredients.

No-churn ice cream is a delightful and straightforward alternative to traditionally churned ice cream that requires an ice cream maker. It’s a fantastic option for those who don’t have an ice cream machine or simply prefer a hassle-free method. With just a few simple ingredients and a bit of patience, you can create a creamy and luscious frozen treat that rivals the texture and taste of churned ice cream.

The beauty of no-churn ice cream lies in its versatility, allowing you to experiment with various flavors and mix-ins, such as fresh fruits, chocolate chips, nuts, or cookie crumbs. In this recipe, we are adding peanut butter and peanut butter cups!

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Reese’s Peanut Butter Cup Ice Cream Ingredients:

• 16 oz heavy cream
• 15 oz can of sweetened condensed milk
• 1/4 cup peanut butter
• 30 Reese’s Miniatures Peanut Butter Cups, unwrapped and chopped

Items needed to make Peanut Butter Cup Ice Cream:

• Sharp knife
• Cutting board
• Large bowl and hand mixer or stand mixer
• Large spoon
• Bread loaf pan
• Plastic wrap

Reese’s Peanut Butter Cup Ice Cream Directions:

Gather your ingredients and items needed.

Unwrap and chop the Reese’s Peanut Butter cups.

Pour heavy cream into a large bowl, or bowl of a stand mixer (using wire whip attachment), and whip on high for about 3 minutes, until stiff peaks form.

Add sweetened condensed milk and peanut butter. Whip on high for an additional minute.

Whip in the Peanut Butter for 30 seconds.

Stir in chopped Reese’s Peanut Butter Cups.

Add mixture to a loaf pan, or freezer-safe bowl.

Sprinkle with chopped Reese’s Peanut Butter Cups.

Cover with plastic wrap, and chill for 8 hours, or overnight.

Store covered in plastic wrap in the freezer

Notes:

What is the difference between churned and no-churn ice cream?

 

The main difference is that no-churn ice cream is an American or Philadelphia-style ice cream, meaning that it does not contain eggs. Instead, most no-churn recipes call for the addition of sweetened condensed milk instead of granulated sugar.

 

Why is my no-churn ice cream icy?

 

This is probably the most common problem with homemade ice cream. And it’s caused by large ice crystals forming in the mixture as it freezes. Large ice crystals are usually the result of either too much water in the mix or excessively long freezing time.

 

Why did my no-churn ice cream curdle?

From the description we suspect that the mixture is being beaten too much, causing it to split and look curdled. When you whisk cream too much the fat molecules start to cling together, giving a lumpy appearance.

 

How long can you store no-churn ice cream?

 

If well sealed in an airtight insulated ice cream container, no-churn ice cream will keep for several weeks. If frozen in a loaf pan and covered with plastic wrap, I recommend eating it within about a week or ice crystals will start to form.

Print the Recipe:

Reese's Peanut Butter Cup Ice Cream

Yield: 4-6

Prep Time: 10 minutes

Additional Time: 8 hours

Total Time: 8 hours 10 minutes

This super simple no-churn ice cream is flavorful and delicious! Loaded with peanut butter and Reese's Cups, this ice cream is a classic favorite!

Print

Ingredients

• 16 oz heavy cream
• 15 oz can of sweetened condensed milk
• 1/4 cup peanut butter
• 30 Reese's Miniatures Peanut Butter Cups, unwrapped and chopped

Instructions

1. Unwrap and chop Reese’s cups.
2. Pour heavy cream into a large bowl, or bowl of a stand mixer (using wire whip attachment), and whip on high for about 3 minutes, until stiff peaks form.
3. Add sweetened condensed milk and peanut butter. Whip on high for an additional minute.
4. Stir in chopped Reese's.
5. Add mixture to a loaf pan, or freezer-safe bowl.
6. Cover with plastic wrap, and chill for 8 hours, or overnight.

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