This Reese's Peanut Butter Ice Cream is the perfect way to cool down for peanut butter lovers! It's an easy no churn ice cream recipe, so you don't need an ice cream maker. You can have this mixed up and ready really quickly, then pop it in the freezer to set. This ice cream has the perfect amount of peanut butter flavour, and it's absolutely packed with Reese's Peanut Butter Cups.
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Ingredient Tips & Equipment Information
- You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
- The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
- It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
- If you are using a peanut butter that has added sugar, you may not need to add the icing sugar.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Reese's Peanut Butter Ice Cream
Start by mixing the condensed milk, peanut butter and icing sugar together until smooth and well combined. In a separate bowl, whip up the double cream.
Add the whipped cream to the condensed milk mixture bit by bit, gently folding it in until you have a smooth mixture. Then add the chopped up peanut butter cups and fold in until evenly distributed. Put the mixture into your tin or tub. Warm some peanut butter up until it's a pourable texture and drizzle it all over the top, then decorate with more peanut butter cups. Put in the freezer for at least 4 hours to set.
For the full recipe with measurements, head to the recipe card at the end of this post.
Can you use evaporated milk instead of condensed milk?
No, you must use condensed milk for this recipe to work.
What container should you use?
I used a 2lb loaf tin purely for aesthetic purposes, however this recipe makes a little extra than fits in the tin. I would recommend a 2.5L plastic tupperware container with a lid, to prevent freezer burn. Or you can split the mixture between smaller containers if you don't have one big one.
Can you use heavy cream or whipping cream?
The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a cream that will thicken when whisked, then this will not greatly affect the recipe. Do not use single cream, as it will affect the final result.
Do you need an electric mixer to make this recipe?
While you could whisk up the cream by hand, it will take a long time and be rather tiring! Therefore I do recommend using an electric mixer. It doesn't have to be an expensive stand mixer, a budget handheld electric whisk will do the job too.
Can this recipe be made gluten free or dairy free?
Reese's Peanut Butter Cups are gluten free so this recipe is already gluten free. However, please do check the labels of any products you use to avoid cross contamination, and especially if you are serving to someone with an allergy or intolerance. Unfortunately this recipe cannot be made dairy free.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Ice cream scoop
- Measuring spoons
- Kitchen scales
- Electric hand mixer
- Reese's Peanut Butter Cups
- Reese's Mini Peanut Butter Cups
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More peanut butter recipes...
Reese's Peanut Butter Ice Cream (No Churn)
Ingredients
For the ice cream
- 397 g Condensed milk
- 250 g Peanut butter smooth
- 3-4 tbsp Icing sugar sieved
- 600 ml Double cream
- 280 g Peanut butter cups chopped up, I used Reese's
For decoration (optional)
- 25 g Peanut butter smooth
- 75 g Peanut butter cups mini and regular sized, chopped up, I used Reese's
Instructions
- Mix the condensed milk, peanut butter and icing sugar together in a large mixing bowl until well combined
- In another mixing bowl, use an electric hand mixer, or a stand mixer fitted with the whisk attachment, to whip up the double cream to soft peaks
- Gently fold the whipped cream into the condensed milk mixture using a spoon or spatula. Do this in two or three stages until you have a smooth mixture
- Mix in the Reese's peanut butter cups
- Place the ice cream into a 2.5 litre tub. Warm the peanut butter for decoration in the microwave for 20 seconds, then drizzle it all over the top of the ice cream. Decorate with more Reese's peanut butter cups
- Put it in the freezer overnight or for at least 4 hours before serving. Store in the freezer for up to 3 months
Notes
- You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
- The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
- It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
- If you are using a peanut butter that has added sugar, you may not need to add the icing sugar.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
If you like this, check out more of my ice cream recipes!
NB. This post is NOT in anyway sponsored by Reese's - I just love their product!
Margaret
Hi can you tell me if you should line your tin and cover the ice cream before you put it in the freezer thank you
thebakingexplorer
Hi Margaret, as I've detailed in the post, I used a tin purely for aesthetic purposes, it's best stored in a 2.5L plastic tupperware container with a lid. However when I use a tin, I do not line or cover it. I hope that helps and that you enjoy the ice cream!
Margaret
Thank you making next week will let you know how I get on 🤞🏻
Anonymous
Amazing. Just Amazing