Reese's Peanut Butter Ice Cream
User Reviews
5
Reese's Peanut Butter Ice Cream
Description
Reese's Peanut Butter Ice Cream starts by blending cocoa powder with sweetened condensed milk, then folding this chocolatey mixture into stiffly whipped heavy cream. Melted peanut butter is layered alternately with the ice cream base in a loaf pan, creating swirling chocolate and peanut butter ribbons throughout the frozen dessert. Chopped mini Reese’s candies are folded in and sprinkled on top for bursts of peanut-chocolate flavor and added texture.
The method requires no ice cream maker, instead relying on folding and freezing to develop a smooth but firm consistency. The resulting ice cream features creamy peanut butter and rich chocolate flavors, punctuated by the crunchy, sweet Reese's pieces, making it a decadent treat for peanut butter and chocolate lovers.
This ice cream is best frozen overnight to set fully. After freezing, slice and serve directly from the pan. Its dense texture holds well, making it suitable for casual dessert or special occasions.
No special equipment is necessary beyond mixing bowls and a freezer-safe pan, which streamlines preparation.
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup peanut butter
- 14 oz sweetened condensed milk
- 1/2 cup cocoa powder unsweetened
- Reese’s Miniatures about 40 mini Reese’s, small bag
Instructions
- Place the small bag of mini Reese’s in the freezer for about 10 mins.
- In a large bowl add cocoa powder to sweetened condensed milk, stir until fully combined.
- In another large bowl mix heavy whipping cream until stiff peaks form, fold in condensed milk and chocolate mixture.
- Heat peanut butter in microwave for about 20-30 seconds until melted
- Unwrap candies and cut each candy into 4 pieces
- Fold about 2/3 of the candy pieces into the mix
- Using a loaf pan, pour 1/3 of the mixture into the bottom of the pan, top with 1/3 of the melted peanut butter
- Repeat to add 2 more layers.
- Once all layers are complete use a knife and run it through the pan to create a swirl in the mix
- Top with remaining candy pieces
- Freeze for at least 6 hours or overnight for best results
Notes
- No ice cream maker required; this recipe relies on folding whipped cream and freezing to set.
- Freeze the assembled ice cream for at least 6 hours or overnight for best texture before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 314 kcal
% Daily Value*
| Calories | 314kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 65mg | 22% |
| Sodium | 107mg | 4% |
| Potassium | 276mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 670IU | 13% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 129mg | 13% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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