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5 from 5 votes

No Churn Chocolate Peanut Butter Cup Ice Cream

By: Bella Bucchiotti
Summer is the time to make no churn chocolate peanut butter cup ice cream! This ice cream with peanut butter cups is rich, and creamy. Making ice cream at home is easy with a recipe like this no churn peanut butter ice cream! Everyone loves this Reese's ice cream creation. Give this recipe with peanut butter cups a try.
Prep Time: 15 minutes
Freeze: 6 hours
Total Time: 6 hours 15 minutes
Servings: 15


  • 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.


You can line the loaf pan with parchment paper if you want to easily remove the solid rectangle of ice cream. If you want to scoop, this is not necessary.


Calories: 544kcal | Carbohydrates: 50g | Protein: 11g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 56mg | Sodium: 288mg | Potassium: 416mg | Fiber: 4g | Sugar: 42g | Vitamin A: 569IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 1mg
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