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!
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
Serving: 1 | Calories: 917cal | Carbohydrates: 73g | Protein: 20g | Fat: 64g | Saturated Fat: 29g | Cholesterol: 114mg | Sodium: 374mg | Sugar: 66g | Fiber: 3g | Calcium: 280mg | Iron: 1mg