Summer is the perfect time to experiment with no churn chocolate peanut butter cup ice cream and other varieties! This ice cream with peanut butter cups is rich, indulgent and cream. It’s easy to make at home and no ice cream machine is required! Some people shy away from making ice cream but with a recipe like this no churn peanut butter ice cream there is no excuse! Everyone loves this Reese’s ice cream creation. If you have a big bag of treats and not sure what to do with them, give this recipe with peanut butter cups a try this summer.
This no churn peanut butter ice cream is one of my favourites. As well as cream and peanut butter, you will need sweetened condensed milk, vanilla, cocoa powder, and peanut butter cups. This recipe with peanut butter cups is simple to prepare and you are going to love the result.
How to Make the Best Reese’s Ice Cream
So how easy can this no churn chocolate peanut butter cup ice cream be? As is the case with most no-churn ice cream recipes, the first step is whipping cream. Whip heavy cream (also called heavy whipping cream) until you get soft peaks.
Next up the sweetened condensed milk goes into the mixture and then you can mix it again. Add some cocoa powder next but be careful not to mix it in too well else the mixture might deflate!
This Reese’s ice cream is layered so you will never made two identical batches! Peanut butter, Reese’s peanut butter cups and the cream mixture layer in a pan. After that it’s simply a mixture of freezing the no churn peanut butter ice cream.
It takes about six hours for this ice cream with peanut butter cups to freeze. Make it in the morning or a day ahead. Sometimes this recipe with peanut butter cups takes longer to freeze so plan ahead!
Who Invented Reese’s Peanut Butter Cups?
This classic treat dates back nearly 100 years, all the way back to 1928 in fact. HB Reese first created these peanut butter candies in his Hershey home. He knew the combination of chocolate and peanut butter was incredible.
HB Reese worked for Hershey’s for a while so he all a lot of candy-making knowhow under his belt.
Anyway, this iconic treat has gone from strength to strength ever since. And this no churn chocolate peanut butter cup ice cream recipe is a great way to use these candies.
How Many Reese’s Mini are in a Party 40oz Bag?
The huge 40oz bag is the best deal when buying Reese’s minis. Each bag contains about 130 mini Reese’s peanut butter cups.
Why Homemade Reese’s Ice Cream is So Good
The first time I tried this no churn peanut butter ice cream I was in love! It’s an easy to make ice cream with peanut butter cups for peanut butter lovers everywhere. This no churn chocolate peanut butter cup ice cream is an easy recipe with peanut butter cups.
It’s hard to describe just how delicious this is. Since it takes about ten minutes to make, it’s well worth it. All you need, apart from those ten minutes, are just six ingredients!
Chocolate peanut butter ice cream makes a great dessert. It’s also a nice way to cool down in the warmer months. A scoop of this would be amazing after any kind of meal. And if you’re full from dinner you will still have room for this. Just make it a little scoop!
You don’t need eggs for no churn peanut butter ice cream. Or any no churn ice cream, for that matter. So there is no custard-making stage in the recipe. Basically, once you have whipped the ingredients together and layered them, your work is done!
How to Make the Ice Cream Gluten Free
If you want to make gluten-free Reese’s ice cream, you’re in luck! This one is easy to make gluten-free. All you have to do is use miniature or snack-size Reese’s peanut butter cups instead of chopping up the larger ones.
Those are naturally gluten-free along with the other ingredients in this no churn chocolate peanut butter cup ice cream recipe. Make sure you check the label on your peanut butter as well. Not every brand is gluten-free, so ensure yours is.
What’s Your Favourite Peanut Butter?
I love peanut butter and there are a few brands I like. But that peanut taste? I can never get enough of that! You can use smooth or crunchy peanut butter in this recipe or you can even try to make homemade peanut butter.
Just go with whatever you like the most. You might need to give some types 10 seconds or so in the microwave to melt them enough to drizzle because some kinds are really thick.
If you want something a little different, try cashew or almond butter in this Reese’s ice cream recipe. Either of those would work just as well as peanut butter and would add another contrasting flavour to the mix.
No Churn Chocolate Peanut Butter Cup Ice Cream Recipe
No Churn Chocolate Peanut Butter Cup Ice Cream
- 2 Cups heavy cream or heavy whipping cream
- 1/2 Cup peanut butter smooth, natural
- 14 Oz. sweetened condensed milk
- 1/2 Tsp. vanilla
- 1/2 Cup unsweetened cocoa powder sifted
- 50 Peanut Butter Cups mini
- With a mixer (hand or stand) fitted with the whisk attachment, whip the heavy cream or heavy whipping cream until soft peaks form.
- Gradually add the sweetened condensed milk to the whipped cream. Continue to whip until it is fluffy.
- Add the sifted cocoa powder. Be careful not to over mix or the cream will flatten.
- Microwave the peanut butter for 5 to 10 seconds if needed, so it will drizzle.
- Layer some chocolate cream mixture into the bottom of the loaf pan, top it with some peanut butter and then some of the mini Reese’s Peanut Butter Cups. Repeat this 3 to 4 times until the pan is full.
- Cover pan with plastic wrap and then freeze overnight or at least 4 to 6 hours.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Let me know if you try out this no churn chocolate peanut butter ice cream. If you are looking for a way to use up that big bag of treats, this recipe with peanut butter cups is one to try because Reese’s ice cream is always a hit! I can’t get enough of this delicious peanut butter ice cream recipe.
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Bella Bucchiotti of xoxoBella is a storyteller, food lover, dog mom and adventure seeker living on the Pacific coast. She shares her passion for recipes, dogs, sustainability, adventures, travel and philanthropy, in hopes of encouraging followers to run the extra mile, try new recipes, visit unfamiliar places and stand for a cause. Bella lives with Type 1 Diabetes and Celiac Disease.
Bella Bucchiotti is a freelance food, travel, and lifestyle writer for MSN and the Associated Press Wire.