Peanut Butter Cup Ice Cream

Table of Contents

1. Peanut Butter Cup Ice Cream Ingredients
2. Reese’s Cup Ice Cream Substitutions and Additions
3. How To Make Peanut Butter Cup Ice Cream
4. Troubleshooting
5. How To Serve Peanut Butter Cups Ice Cream
6. How To Store Homemade Peanut Butter Ice Cream
7. Why This Peanut Butter Cup Ice Cream Is The Best
8. Frequently Asked Questions
9. Homemade Ice Creams You’ll Love
10. JUMP TO RECIPE

This Peanut Butter Cup Ice Cream is a peanut butter lovers dream! No churning necessary! Stir together this homemade ice cream full of chunks of peanut butter cups, then go ahead and drizzle with plenty of chocolate sauce on top for a cool and creamy treat that’s beyond yummy.

The hardest part about this recipe is waiting for the ice cream to freeze so you can dig in. Eaten in a cup or a cone, this recipe is sure to become a new favorite, and you don’t need any fancy equipment. That’s right, no ice cream machine needed!

Peanut Butter Cup Ice Cream Ingredients

Like all great ice cream, this homemade peanut butter cup ice cream recipe is made from simple ingredients, and embellished with all our favorite goodies, like peanut butter cups, Reese’s Pieces, and chocolate sauce. 

Reese’s Cup Ice Cream Substitutions and Additions

Creamy Peanut Butter: We don’t recommend you substitute creamy peanut butter with natural peanut butter. Natural nut butter has too much oil in it and might cause your ice cream to separate.

Sweetened Condensed Milk: For a dairy-free option, coconut condensed milk is an excellent substitute and is available at most grocery stores. It will give your ice cream a hint of a coconut taste, which we feel pairs nicely with the peanut butter flavor.

Table Salt: For a hint of gourmet flair, try using sea salt instead. It can really enhance the natural flavors of the ice cream.

Cold Heavy Cream: If you need to avoid dairy, try whipping chilled full-fat coconut cream instead. Just keep in mind it will give your ice cream a subtle coconut flavor.

While we prefer homemade whipped cream in this recipe, you can try using Cool Whip if you need to save time.

Reese’s Mini Peanut Butter Cups: For a less sweet option, dark chocolate chunks can be used instead of Reese’s. You can also substitute with any size of Reese’s peanut butter cups. Just cut them as needed into the right sized pieces.

Reese’s Pieces: Substitute with chopped nuts like almonds or pecans for a bit of crunch.

Chocolate Syrup: If you don’t want extra chocolate on your ice cream, try drizzling peanut butter sauce or caramel instead.

How To Make Peanut Butter Cup Ice Cream

Ready to whip up something irresistibly smooth and delightfully chunky? This easy ice cream recipe combines rich, creamy peanut butter ice cream with the crunchy, sweet bites of your favorite candy.

STEP ONE: Before anything else, ensure you have all your equipment ready. Place your mixing bowl and whisk or beaters for an electric mixer in the freezer, along with a 9×5 metal loaf pan.

PRO TIP: If you’re looking for an easier cleanup or need to remove the ice cream easily from the pan, line your loaf pan with plastic wrap before you start.

STEP TWO: Place ¼ cup of the creamy peanut butter in a microwave-safe bowl. Heat it for 10-15 seconds in the microwave, then stir well until it’s smoothly melted.

PRO TIP: After melting the peanut butter, check its consistency. If it seems too thick, you can add a teaspoon of coconut oil and stir thoroughly. This will help achieve a smoother consistency that’s easier to swirl into the ice cream later.

STEP THREE: In a large bowl, mix the melted peanut butter with sweetened condensed milk, vanilla extract, and salt. Stir these together until you have a consistent, smooth mixture.

PRO TIP: Using a whisk for this step can help prevent any lumps and ensure a creamy texture.

STEP FOUR: Remove the chilled mixing bowl and whisk or beaters from the freezer. Pour in the cold heavy cream and beat on high speed until stiff peaks form.

STEP FIVE: Gently fold the whipped cream into your peanut butter mixture. Do this gradually, adding one cup of whipped cream at a time to avoid deflating the air you’ve whipped into it. 

PRO TIP: If you stir too quickly or aggressively, you can end up with a soupy mixture that doesn’t make a light and creamy ice cream.

STEP SIX: Take the prepared loaf pan out of the freezer. Spoon the ice cream mixture evenly into the pan. Cover it with aluminum foil and freeze for 2 hours. 

STEP SEVEN: After the first freeze, remove the ice cream from the freezer. Dollop small spoonfuls of the remaining peanut butter over the ice cream base, then use a knife to create a peanut butter swirl throughout the mixture.

STEP EIGHT: Sprinkle half a cup of the chopped peanut butter cups and Reese’s Pieces over the top.

Then drizzle with chocolate syrup. Use a knife to gently swirl these toppings into the ice cream, creating marbled patterns and distributing the candy evenly.

STEP NINE: Smooth the top with an offset spatula or knife, then sprinkle the remaining candy over the top. Cover again with aluminum foil and place it back in the freezer for an additional 3 hours.

STEP TEN: Once fully set, remove the foil, scoop out your deliciously chunky Peanut Butter Cup Ice Cream, and enjoy every peanut buttery, chocolate-packed bite!

PRO TIP: Let the ice cream sit at room temperature for about 5 minutes before scooping. This makes it easier to scoop and enhances the flavors.

Troubleshooting

This recipe should come together nicely, but if it’s your first time making ice cream at home, here are some possible issues you might run into, and how to fix them:

The ice cream is too icy and lacks creaminess.

Make sure you’re using full-fat ingredients, especially the heavy cream, to enhance the creaminess and reduce iciness.

The peanut butter isn’t mixing well into the base and forms clumps.

Fully melt the peanut butter and let it cool slightly before adding it to the mixture so it combines fully.

The whipped cream deflates when folded into the peanut butter mixture, resulting in a less airy texture.

Very gently, fold (don’t stir) the whipped cream into the base using a wide spatula and make sure to do it gradually, in stages, to preserve the air bubbles. Don’t overmix. A few streaks are ok.

The peanut butter cups and Reese’s Pieces sink to the bottom instead of being distributed throughout.

Partially freeze the ice cream for about an hour before adding the candy pieces to prevent them from sinking. If they’re still sinking, freeze for a bit longer.

The ice cream doesn’t set properly and remains too soft.

Make sure the ice cream mixture is cold before you start churning, and ensure your freezer is set to the coldest setting for the initial freeze.

How To Serve Peanut Butter Cups Ice Cream

After carefully crafting your Reeses peanut butter ice cream in your own kitchen, the next step is just as exciting—deciding how to serve it! Here are a few ideas:

Classic Sundae Style: Serve scooped high in a frosty glass bowl, drizzled with warm peanut butter and topped with whipped cream. Yum!

Ice Cream Sandwiches: Sandwich scoops of Peanut Butter Cup Ice Cream between freshly baked chocolate chip or peanut butter cookies for a fun and indulgent treat.

You can break out your homemade dessert on family movie night along with other peanut butter cup treats like chocolate peanut butter dessert cups and peanut butter cup brownies. 

This ice cream is also perfect for warm summer days as an easy-to-share treat after a cookout. 

Serve on the side of a chocolate peanut butter birthday cake and make the Reese’s lover in your life feel loved! Kids and adults alike will adore this real peanut butter ice cream! 

How To Store Homemade Peanut Butter Ice Cream

Here’s how to make sure your ice cream stays fresh and creamy!

MAKE AHEAD: Reese’s peanut butter ice cream is perfect for making ahead of time. Follow the recipe steps to prepare the ice cream, then cover the container tightly with aluminum foil. For the best texture, serve within a week, and as a bonus, the flavors will be even yummier after they’ve had a chance to meld together.

IN THE FRIDGE: We don’t recommend storing ice cream in the fridge, as it will melt.

IN THE FREEZER: Store this ice cream your freezer or deep freeze for up to two months. Make sure it’s well wrapped in aluminum foil, and place it in a Ziploc bag for extra protection against freezer burn.

Why This Peanut Butter Cup Ice Cream Is The Best

Peanut butter, chocolate, and peanut butter cups. Does it get any better?

Here’s why we love this recipe:

Reese’s Peanut Butter Cups, Of Course!​ Anytime we make desserts using Reese’s, the recipe quickly becomes one of our all-time favorites! Who doesn’t love the famous combination of sweetened peanut butter and rich chocolate?

Perfect Blend of Sweet and Salty: The flavor of this ice cream is beyond delicious. We love the way the salty peanut butter and sweetened condensed milk combine to create the perfect taste combination.

No Special Equipment Needed: Unlike regular ice cream recipes that require an ice cream maker, our no-churn Peanut Butter Cup Ice Cream can be made with just a few simple kitchen tools. 

A peanut butter lover’s dream ice cream! This Peanut Butter Cup Ice Cream recipe is the easiest, ultra-yummy way to enjoy all the flavors of Reese’s in a cool and creamy homemade treat.

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