No Churn Reese’s Peanut Butter Ice Cream
on Apr 22, 2015, Updated Jan 01, 2024
You will find chocolate, swirled peanut butter and Reese’s miniatures loaded into this Homemade No Churn Reese’s Peanut butter Ice Cream. This stuff is a chocolate peanut butter lover’s dream cold treat.
No Churn Reese’s Peanut Butter Ice Cream
We are a chocolate and peanut butter loving family. I shared our love for peanut butter and chocolate with you yesterday when I posted out yummy No Bake Reese’s Peanut Butter Cheesecake Recipe. Reese’s cups combined with chocolate and peanut butter make for some over the top desserts.
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Making homemade no churn ice cream is so simple. I have the basic recipe memorized since it is so simple. After making our Oreo Cookie Ice Cream last week, I knew we were needing to try out some of our other favorite candies as a mix in.
I set hubby on a mission to combine chocolate and peanut butter into an ice cream for all of us to enjoy for dessert. I knew he would deliver. He started with a rich chocolate ice cream base, added in a yummy peanut butter filling that hardens up so nicely (just like you find in chocolate peanut butter ice cream) and then loaded it up with chopped Reese’s candy. YUM! This stuff is so delish.
The ingredients needed to make this No Churn Reese’s Chocolate Peanut Butter Ice Cream are so simple. Just a few ingredients and a few minutes time and you will have this tasty treat in the freezer. I think the most difficult part was unwrapping all of the Reese’s Miniatures, ha ha.
INGREDIENTS
2 cup Heavy Whipping Cream
14 oz Sweetened Condensed Milk
1/2 cup Unsweetened Cocoa Powder
1/2 cup Peanut Butter
40 Reese’s Miniatures
DIRECTIONS
Place Reese’s in freezer for to minutes to harden.
Add cocoa powder to sweetened condensed milk ans stir until dissolved.
Heat peanut butter in microwave for 20 seconds to melt, then stir and set aside to cool.
In a large bowl, whisk heavy cream until soft peaks form.
Fold in condensed milk mixture until blended.
Unwrap and cut candies in quarters.
Fold 2/3 of the candy into the mixture.
Spread 1/3 of this mixture into a loaf pan then drizzle with melted peanut butter.
Repeat this for two more layers.
Take a knife and run through pan to swirl mixture.
Top with remaining candy pieces.
Cover with foil and freeze for 6 hours or until firm.
The chocolate was so rich and creamy!
The peanut butter swirls and chunks were amazing!
Then Reese’s Peanut Butter cups… Does it get any better than this?
I have a large family (there are 7 of us). This stuff was gone in know time at all. The kiddos were actually trying to bribe each other for the other’s servings ha ha. Everyone rated this ice cream the best so far!
Do you enjoy a bit too much ice cream during the summer months? I know we consume quite a bit, it’s a perfect summer treat.
No Churn Reese’s Peanut Butter Ice Cream
Ingredients
- INGREDIENTS
- 2 cup Heavy Whipping Cream
- 14 oz Sweetened Condensed Milk
- 1/2 cup Unsweetened Cocoa Powder
- 1/2 cup Peanut Butter
- 40 Reese's Miniatures
Instructions
- Place Reese's in freezer for to minutes to harden.
- Add cocoa powder to sweetened condensed milk ans stir until dissolved.
- Heat peanut butter in microwave for 20 seconds to melt, then stir and set aside to cool.
- In a large bowl, whisk heavy cream until soft peaks form.
- Fold in condensed milk mixture until blended.
- Unwrap and cut candies in quarters.
- Fold 2/3 of the candy into the mixture.
- Spread 1/3 of this mixture into a loaf pan then drizzle with melted peanut butter.
- Repeat this for two more layers.
- Take a knife and run through pan to swirl mixture.
- Top with remaining candy pieces.
- Cover with foil and freeze for 6 hours or until firm.
Looking for other cold treats to enjoy this summer? If so be sure to check out these other recipes we have shared…
