Whipped Cream Archives - The Slow Roasted Italian

Reese’s Peanut Butter Ice Cream

Donna Elick — Sun, 31 May 2026 10:00:00 +0000

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

Do I need an ice cream maker?

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.

Can I use natural peanut butter?

Not recommended. Because it’s a bit grainy and oilier than no-stir varieties, it can affect the texture of the ice cream.

How long does no churn Reese’s peanut butter ice cream need to freeze?

At least 4 hours, but overnight is best for a scoopable texture.

Will it freeze too hard?

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 TIPS

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.

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Other Easy No Churn Ice Cream Recipes

Strawberry Shortcake Ice Cream (No-Churn Recipe)

Strawberry Cheesecake Ice Cream (No Churn)

Twix Ice Cream (No Churn Recipe!)

Easy Raspberry Ice Cream (No Churn!)

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

No churn Reese’s Peanut Butter Ice Cream has peanut butter cups, candy pieces, and sprinkles in every bite. Sweet, creamy, and crunchy!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15

Freeze Time 4

Total Time 4 15

Servings -8

Calories 917cal

Author Donna Elick

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.

Notes

Make-Ahead: This ice cream can be made up to 2 weeks ahead and stored in the freezer.

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Slightly warming the peanut butter makes it easier to mix and creates a smoother texture.

Nutrition

Originally published May 2026

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Homemade Quick and Easy Maple Whipped Cream Recipe

Donna Elick — Thu, 22 May 2025 22:00:00 +0000

Maple Whipped Cream is rich, creamy, and full of incredible maple flavor!! Light, fluffy, and velvety smooth, it perfectly complements a variety of sweet treats and drinks. Made with just a handful of ingredients that you likely already have at home, it’s super easy too!

Maple Whipped Cream

I add whipped cream on top of most of my favorite desserts!!

Ice cream, cake, pie, cookies, or even coffee… you name it, I’ve served it with a dollop of whipped cream on top!

I’ve already shared my recipe for homemade whipped cream with you all — it’s so easy to make from scratch and tastes SO much better than store-bought.

I said it and I’m sticking to it!!

Now that you know how to make the classic version, it’s time to learn how to elevate it by whipping cream with maple syrup!

It’s light, it’s fluffy, and it’s full of delicious pure maple syrup flavor.

Serve this maple whipped cream on top of all of your favorites. Bring it along to your next party and get-together and prepare to be asked where you got it from!!

Ingredient Notes and Substitutions

Heavy Cream – The key to any good homemade whipped cream is good-quality heavy cream.

It’s sometimes called heavy whipping cream, in case you see that when doing your shopping.
Powdered Sugar – Needed to stabilize the whipped cream and adds a subtle sweetness that I love!

You can technically make this recipe without it, but it will affect the texture and flavor of your maple whipped cream, just FYI.

Pure Maple Syrup – Make sure you’re using pure maple syrup! This is what takes the flavor to the next level of deliciousness. Real maple syrup is key!

Pancake syrup can be used in a pinch, but it won’t provide the same natural and rich maple flavor.

It could affect the texture too, as many pancake syrups are made with corn syrup. It’s best to stick to the pure stuff if possible!

Trust me, real is best for that sweet maple flavor. I think that it makes a huge difference.
Vanilla Extract – I love the warm earthy flavor vanilla extract brings to the mix.

You could also use bourbon, almond extract, or even maple extract instead if you’d like!

Tips and Tricks to Make Whipped Cream with Maple Syrup

Chill your mixing bowl and whisk.

Before getting started, make sure to chill your equipment in the freezer for at least 15-20 minutes first.

Not only will this help keep the cream cold which makes whipping easier, but it will also maximize the volume of your whipped cream — and give you the best texture!

Use cold heavy cream too.

Making whipping cream with maple syrup is all about that chill, baby!

But seriously, you’ll need to chill the equipment as well as the heavy cream for the best results. It whips up faster and holds its shape better.

Pull it out of the fridge right before adding it to the chilled bowl!

Do a taste test.

If you’ve never made maple whipped cream before, you may want to add the maple syrup while you whip to determine how sweet you want it.

Start with 1 tablespoon and taste as you go to adjust the sweetness to your liking. I like mine with 2 tablespoons, but everyone’s preferences are different!

Remember, you can always add more maple syrup, but you can’t take it out once it’s added.

Don’t over-whip.

Once those soft peaks start forming, decide whether you want to keep your maple syrup whipped cream on the softer side, or if you prefer firmer stiff peaks.

If so, continue to mix for just a few minutes more.

You want to try your best to avoid over-whipping, as this will result in a grainy texture.

Test for readiness by lifting the whisk out of the bowl — if the whipped cream holds its shape, it’s done!

Prep Ahead

Chill the mixing bowl and whisk
Keep the heavy cream in the fridge

Kitchen Tools You Will Need

Stand mixer or large mixing bowl with a Hand Mixer for whipping the cream with maple syrup.
Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Measuring Cups and Spoons – You may be tempted to eyeball the amounts, but I recommend using the proper tools so it comes out just right.

Serving Suggestions

You’ll probably be tempted to eat your whipped cream with maple syrup straight out of the bowl, and I say… no judgment from me!!

Once you’ve had a few spoonfuls, you can use it to top ice cream — add a double dose of maple goodness and serve it with my No-Churn Maple Bacon Ice Cream — or on pie.

I’ve got a maple syrup pie it would taste amazing with, this pecan pumpkin pie is just screaming for some extra maple flavor, or on some yummy apple crisp.

You can add it on top of pancakes for a decadent breakfast, or on top of my creamy Maple Latte!

And if those aren’t enough ideas to get you started, you could even use this as a frosting for cake.

It’s softer than traditional buttercream or cream cheese frosting, but it’s super tasty nonetheless!

Storing Maple Syrup Whipped Cream

Keep your homemade whipped cream with maple syrup in an airtight container in the fridge.

Try to use it within 24 hours — I suggest whisking it slightly before serving if it’s been chilled.

It will keep for 1-2 days, but it’s best enjoyed fresh. It really does only take about 15 minutes to make, so it’s best made close to serving time instead of a few days in advance.

On that note, I don’t recommend freezing maple syrup whipped cream. Thawing will cause the texture and consistency to go a little funny. Again… it’s best when it’s fresh!

Whipping Cream with Maple Syrup FAQ

Is there a trick to whipped cream?

The trick to whipping cream with maple syrup is to start with chilled equipment! It really is that simple. You’ll also want to use a stand mixer or a hand mixer if you have them.

You can whip cream by hand with a whisk and some elbow grease… but you’ll have to use A LOT of elbow grease to get the same light and fluffy texture.

How can I fix over-whipped maple whipped cream?

If you accidentally over-whip the whipped cream and it turns grainy or buttery, you can gently fold in a few tablespoons of fresh heavy cream to smooth it out.

And if that doesn’t work, it’s best to just start over!

What’s the difference between maple syrup and maple cream?

Maple syrup is a natural sweetener that comes from maple tree sap, while maple cream is made from natural maple syrup that’s been boiled down into a smooth cream.

Then there’s maple butter, which is made by combining maple syrup and unsalted butter. Phew!

At the end of the day, they’re all food products made from maple sap.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Dessert Topping Recipes

Homemade Italian Meringue Buttercream Frosting Recipe

Easy Chocolate Fudge Frosting (4 Ingredient Recipe)

Perfect Homemade Whipped Cream Recipe (11 flavor ideas)

Fluffy Chocolate Buttercream Frosting (6 Ingredients)

Homemade Quick and Easy Maple Whipped Cream Recipe

Maple Whipped Cream is rich, creamy, and full of maple flavor! Light, fluffy, and velvety smooth, it complements sweet treats and drinks!

Course Dessert

Cuisine American

Method Mixed

Prep Time 15

Total Time 15

Servings makes 2 cups

Calories 123cal

Author Donna Elick

Equipment

Ingredients

1 cup heavy cream chilled
2 tablespoons powdered sugar
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract

Instructions

For best results, place your mixing bowl in the freezer for about 10 to 15 minutes before starting.
In your chilled mixing bowl, add the heavy cream, powdered sugar, maple syrup, and vanilla extract. Using either an electric mixer or standing mixer with the whisk attachment, mix on low to combine. Once combined, increase the speed to medium-high. Continue to mix for about 5 to 7 minutes to form soft peaks. Continue to mix if you want a firmer whipped cream with stiff peaks. Don’t overmix, as this can break up the smooth texture and start to form butter.
Serve whipped cream immediately on your favorite desserts or coffee drinks, or refrigerate in an airtight container for later use. Enjoy!

Notes

Store homemade whipped cream in an airtight container in the refrigerator. It is best used within 24 hours; just whisk it lightly before serving if it’s been chilled.

Using pre-chilled equipment maximizes the volume of whipped cream and creates the perfect texture.

Nutrition

Originally published July 2024, updated and republished May 2025

The post Homemade Quick and Easy Maple Whipped Cream Recipe appeared first on The Slow Roasted Italian.