Reese’s Peanut Butter Ice Cream
This Reese’s Peanut Butter Ice Cream is rich, creamy, and packed with peanut butter in every single bite. You’ve got a smooth, fluffy peanut butter base loaded with chunks of peanut butter cups, crunchy candy pieces, and just enough sweetness to make it completely over-the-top. It’s cold, decadent, and exactly what peanut butter lovers dream about.
WHY YOU’LL LOVE ICE CREAM WITH REESE’S PEANUT BUTTER CUPS
- Loaded with peanut butter flavor from start to finish
- No ice cream maker needed
- Packed with Reese’s cups and candy pieces
- Creamy, scoopable texture
- Perfect for serious peanut butter fans
Reese’s Peanut Butter Ice Cream
I absolutely love, love, love Reese’s Peanut Butter Cups and Reese’s Pieces. Always have.
If there’s a choice between chocolate and peanut butter and any other flavor… I’m not even thinking about it. That’s the one.
So putting both of them into one ice cream? That’s already a good idea.
But then you mix that into a creamy peanut butter base, and suddenly it’s not just good… it’s a little ridiculous. In the best way.
Every bite of this Reese’s peanut butter cup ice cream has something going on. Smooth, crunchy, chocolate, peanut butter… it just keeps delivering.
INGREDIENT NOTES
- Heavy Whipping Cream: Needs to be really cold for proper whipping and structure, so leave it in the back of the fridge until you’re ready!
- Sweetened Condensed Milk: Sweetens the Reese’s peanut butter ice cream and keeps the texture smooth and creamy
- Creamy Peanut Butter: Use a standard, shelf-stable peanut butter for the best texture. Natural or freshly-ground versions can be grainy or too oily.
- Mini Peanut Butter Cups: Chop these into bite-sized pieces for even distribution.
- Peanut Butter Candy Pieces: Adds crunch, a pop of color, and extra peanut butter flavor.
- Sprinkles: Optional, but they add a little color and texture.
VARIATIONS
Extra Chocolate: Add mini chocolate chips or chocolate chunks.
Fudge Swirl: Swirl in a thick ribbon of chocolate fudge before freezing.
No Sprinkles: Leave them out for a smoother peanut butter base.
Crunchy Version: Use crunchy peanut butter for added texture.
Salted Peanut: Add a pinch of sea salt to balance the sweetness.
Brownie Add-In: Fold in brownie chunks for an extra indulgent treat.
Lighter Option: Use whipped topping (Cool Whip) in place of the heavy cream for a softer texture.
SERVING SUGGESTIONS
- Scoop Reese’s peanut butter cups ice cream into bowls with extra peanut butter cups on top.
- Create a sundae bar and let everyone choose their own toppings.
- Mix and match with our Twix Ice Cream and Kit Kat Ice Cream for maximum candy flavor.
- Stack scoops in cones for a classic ice cream shop feel.
- Pair with our Oreo Ice Cream Sandwich Cake or a slice of Hershey’s Chocolate Cake.
- Make waffle bowls for an edible Reese’s peanut butter ice cream cup!
REESE’S PEANUT BUTTER CUP ICE CREAM FAQ
No. This ice cream with Reese’s peanut butter cups is completely no-churn. However, you will need an electric mixer for whipping the cream and mixing the base together.
Not recommended. Because it’s a bit grainy and oilier than no-stir varieties, it can affect the texture of the ice cream.
At least 4 hours, but overnight is best for a scoopable texture.
No, it stays scoopable thanks to the condensed milk. A few minutes on the counter for easier scooping doesn’t hurt, though!
Peanut butter ice cream can get heavy fast if it’s not balanced right.
The key here is whipping the cream properly and not overmixing once everything comes together. That keeps the texture light instead of dense.
And slightly softening the peanut butter before mixing it into the ice cream base makes a big difference. It blends smoothly instead of clumping, which gives you that consistent flavor in every bite.
DONNA’S PRO TIPSÂ
- Use cold cream for the best whipping results.
- Soften the peanut butter slightly so it’s easier to mix in to the base.
- Fold ingredients gently to keep the mixture light and airy.
- Chop the candy into small, even pieces so there’s some in every bite.
- Press plastic wrap directly onto the surface before freezing. This prevents ice crystals from forming.
- Let no churn ice cream sit a few minutes before scooping. It can be quite firm right out of the freezer.
- Add mix-ins evenly so every scoop has a little bit of everything.
TOOLS NEEDED
- Large Mixing Bowl: For whipping the cream and mixing Reese’s peanut butter cups ice cream.
- Electric Mixer: To get stiff peaks quickly.
- Rubber Spatula: For gently folding ice cream with Reese’s peanut butter cups and candy pieces.
- Loaf Pan or Freezer Container: For evenly freezing the base.
- Plastic Wrap or Lid: To keep it fresh and prevent ice crystals.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram
TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- No-churn peanut butter ice cream loaded with Reese’s
- Creamy base with peanut butter cups and candy pieces
- Rich, sweet, and packed with texture
- Easy to make with simple ingredients
- Freeze at least 4 hours
- Best with standard creamy peanut butter
- Perfect for peanut butter lovers
- Over-the-top in the best way
Reese’s Loaded Peanut Butter No-Churn Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 1 14 ounce can sweetened condensed milk
- 1 cup creamy peanut butter, softened
- 1/2 cup sprinkles
- 1/2 cup mini peanut butter cups, chopped , (about 3 ounces)
- 3/4 cup peanut butter candy pieces, about 5 ounces
Instructions
- WHIP CREAM: In a large mixing bowl, beat 2 cups heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 2 to 3 minutes.
- ADD BASE: Add 1 cup creamy peanut butter, softened and 1 14 ounce can sweetened condensed milk to the whipped cream. Beat on low speed for about 15 to 20 seconds until just combined.
- ADD MIX-INS: Add 1/2 cup sprinkles, 1/2 cup mini peanut butter cups, chopped , and 3/4 cup peanut butter candy pieces. Use a rubber spatula to gently fold until evenly distributed.
- TRANSFER: Spoon the mixture into an 8 x 4 inch loaf pan or freezer-safe container. Smooth the top with a spatula.
- FREEZE: Cover tightly with plastic wrap or a lid and freeze for at least 4 hours for a soft texture, or overnight for a firm, scoopable consistency.
- SERVE: Let sit at room temperature for 5 minutes before scooping. Serve in bowls or cones.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2026
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I’d love to give this six stars! My grandson and I made this and had is for dessert tonight. Rich, decadent, and delicious. Oh, and easy too. Thanks so much!