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5 from 3 votes

No Churn Reese’s Peanut Butter Ice Cream

Author Jen


  • 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


  • 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.