Reese’s Peanut Butter Cup Ice Cream recipe is a must try for peanut butter lovers. The pieces of Reese’s Peanut Butter Cups combine with the creamy ice cream base for the best treat.

Waffle cone of Peanut Butter Cup Ice Cream.
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If you love peanut butter, you need to try this easy ice cream recipe. Each bite has the perfect blend of chocolate and peanut butter for an amazing combination.

We have been making ice cream at home for years and it is super easy. Also try Nutter Butter Ice Cream and Twix Ice Cream Recipe.

The ice cream base is really easy to make and so rich and creamy. Once you add the chocolate syrup, the swirls look so gorgeous. It is packed with Reese’s Cups for a fabulous dessert.

If you are a fan of peanut butter cups, you will go crazy over this new dessert obsession. You will love having ice cream tubs of this for the next epic ice cream party or movie night.

Why We Love This Ice Cream

  • No churn recipe. You don’t need an ice cream machine or ice cream maker to make this recipe.
  • Only 5 ingredients. The ingredient list is simple and not complicated.
  • Delicious chunks of peanut butter cups. There is lots of delicious candy.

Ingredients

Ingredients for Peanut Butter Cup Ice Cream Recipe - heavy whipping cream, Resse's peanut butter cups, creamy peanut butter, chocolate syrup.
  • Heavy Whipping Cream. Make sure this is chilled before making the ice cream.
  • Reese’s Peanut Butter Cups. They will be easier to cut if you chill the candy first. Make sure to use the whole cups, not the miniature ones.
  • Creamy Peanut Butter. The texture of smooth peanut butter is perfect in this recipe.
  • Chocolate Syrup. You can also use the Hot Fudge Sauce Recipe for the rich fudge swirl.

Find the complete ingredients for this recipe at the bottom of the post.

How to make chocolate peanut butter ice cream

Mixing bowl with heavy whipping cream.

Step 1. Chill the mixing bowl and add the heavy whipping cream. Beat until the cream is whipped and forms soft peaks. You can use an electric mixer. Feel free to choose either a stand mixer or a hand-held mixer,

Sweetened condensed milk added to mixture in bowl.

Step 2. Add the sweetened condensed milk and gently stir this into the whipped cream. Be mindful in this step as mixing too harshly will cause it to deflate.

Chopped peanut butter cups folded into bowl.

Step 3. Coarsely chop the classic peanut butter candy. Then stir the Reese’s peanut butter cup pieces into the mixture. 

Peanut butter and chocolate dropped in bowl.

Step 4. Drop spoonful’s of peanut butter and chocolate syrup – We do this by the tablespoon and drop into the mixture.

Peanut Butter and chocolate swirled into batter.

Step 5. Gently swirl the peanut butter and chocolate syrup into the whipped cream mixture. 

Loaf pan with ice cream mixture.

Step 6. Pour the ice cream into a loaf pan and freeze for at least 4 hours until firm. I prefer to freeze the ice cream overnight. Then serve and add scoops to each bowl.

FAQs

How to serve?

Scoop the ice cream into a bowl, cup, or waffle cones. My kids love eating ice cream in cones.

You can also top each serving with extra chopped Reese’s Cups. If you are feeling really decadent, add a dollop of Homemade Whipped Cream Recipe and a drizzle of chocolate syrup. It is fun to make each personalized serving and you can even use this to make ice cream sandwiches or sundaes.

How long does homemade ice cream last?

The ice cream will keep covered in the freezer for up to 1 month.  Just make sure to cover with a lid or tightly with plastic wrap.

You might also want to place a layer of parchment paper on top of the ice cream as well. This will help to prevent ice crystals from forming on the Reese’s ice cream.

Our family loves peanut butter and chocolate together. Our ice cream never lasts past a week because we eat it pretty fast.

Expert Tips

  • Freeze mixing bowl and beaters. I place my mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream. This helps to whip it quicker.  
  • Chill the candy. Also, place the peanut butter cups in the refrigerator for a few hours to chill them. This makes them easier to chop up and handle.  
  • Sweetened condensed milk. Don’t substitute the sweetened condensed milk. This gives the ice cream base its sweetness.
  • Don’t overmix and only swirl. The peanut butter and chocolate should not be mixed into the base. You want to see the pretty swirls.
  • Scooping the ice cream. In order to make scooping easier, allow the ice cream to sit at room temperature.
  • Metal pan is best for freezing. We prefer to use a metal pan to freeze the ice cream mixture. Glass is prone to shattering at extreme temperatures.
  • Try adding more delicious add-ins. Some ideas include: M&M’s chocolate candies, Snickers, Reese’s Pieces, and more. You might even try some combinations with sweet milk chocolate favorites.
Cone of Peanut Butter Cup Ice Cream Recipe

More No Churn Ice cream recipes

Give this easy creamy peanut butter ice cream recipe a try and then leave a comment. I love hearing from you!

Reese’s Peanut Butter Cup Ice Cream

4.67 from 3 votes
Reese's Peanut Butter Cup Ice Cream recipe is a must try for peanut butter lovers. The pieces of Reese's Peanut Butter Cups combine with the creamy ice cream base for the best treat.
Prep Time 15 minutes
Freeze 4 hours
Total Time 4 hours 15 minutes
Servings 8
Cuisine American
Course Dessert
Calories 483

Ingredients

  • 2 cups Heavy Whipping Cream chilled
  • 14 oz. Sweetened Condensed Milk
  • 10 Reese’s Peanut Butter Cups chilled (the whole cups not the miniature ones)
  • ¼ cup Creamy Peanut Butter
  • ¼ cup Chocolate Syrup
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Instructions

  • With a stand up mixer or hand held mixer, beat together the heavy whipping cream until the cream is whipped and can form soft peaks.
  • Then gently stir the sweetened condensed milk into the whipped cream.
  • Chop up the peanut butter cups and stir them into the mixture.
  • Then drop the peanut butter and chocolate syrup by the tablespoons into the mixture.  Then gently swirl the peanut butter and chocolate syrup into the whipped cream mixture.  Be careful not to over mix.  You do not want this mixed in.  You want them to be swirled throughout the mixture.
  • Spread the mixture into a loaf pan and freeze for at least 4 hours until firm.
  • Serve and enjoy!  The ice cream will keep covered in the freezer for up to 1 month.

Recipe Notes

I place my mixing bowl and beaters in the freezer for 10-15 minutes before whipping the cream to help whip it quicker.  
Also, place the peanut butter cups in the refrigerator for a few hours to chill them as this will make them easier to chop up and handle.  

Nutrition Facts

Calories 483kcal, Carbohydrates 41g, Protein 8g, Fat 33g, Saturated Fat 18g, Polyunsaturated Fat 3g, Monounsaturated Fat 11g, Cholesterol 99mg, Sodium 161mg, Potassium 332mg, Fiber 1g, Sugar 37g, Vitamin A 1012IU, Vitamin C 2mg, Calcium 191mg, Iron 1mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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