Peanut Butter Ice Cream Recipe with Reese’s

A peanut butter ice cream recipe featuring a creamy peanut butter base, miniature chocolate chips, and plenty of Reese’s peanut butter cups. The best homemade peanut butter cup ice cream!

Why Make This Peanut Butter Ice Cream Recipe?

On a hot summer afternoon, nothing tastes better than a scoop of homemade ice cream, and this peanut butter ice cream recipe with Reese’s is no exception.

In fairness, I haven’t always been the world’s biggest fan of peanut butter. A childhood allergy to peanuts and peanut products meant I never really developed a love for PB&J sandwiches, or peanut butter and bananas, or eating a heaping spoonful of the stuff straight from the jar. But an adult I’ve grown to love peanut butter, and especially the combination of peanut butter and chocolate.

This homemade peanut butter ice cream starts with a no-cook base consisting of whipping cream, whole milk, and sugar, plus vanilla and salt to enhance the flavor. Then, I’ve blended in creamy peanut butter, plus chopped Reese’s Peanut Butter Cups and plenty of miniature chocolate chips for the ultimate chocolate-and-peanut-butter combo

Simple ingredients, a straightforward process, and a creamy peanut butter ice cream rivaling any store-bought pint!

Peanut Butter Cup Ice Cream Ingredients

To make this peanut butter ice cream recipe, you’ll need the following ingredients:

• Whipping Cream – Or heavy cream, in the US. Names and percentages may vary based on your location, but look for cream with a milk fat percentage around 35-36%.
• Whole Milk – Opt for whole milk for this recipe—skimmed and semi-skimmed options don’t contain enough fat.
• Granulated Sugar – Granulated sugar provides sweetness, and helps to prevent the ice cream from freezing solid.

• Vanilla Extract – Or vanilla bean paste. Choose a good quality vanilla extract, not a cheap artificial flavoring.
• Peanut Butter – Creamy peanut butter whisks smoothly into the cream. Do not use chunky peanut butter, and skip “natural” peanut butters, which contain too much oil.
• Reese’s Peanut Butter Cups – Your Reese’s Peanut Butter Cups should be unwrapped and chopped into 1/4-inch to 1/2-inch pieces. If desired, you can freeze the chopped pieces to prevent them from breaking as they churn in the bowl. See my notes on peanut butter cups below.
• Miniature Chocolate Chips – You can use milk, semi-sweet, or dark chocolate, but I definitely recommend using miniature chocolate chips (not the larger chips you’d use in chocolate chip cookies). Or, substitute chopped dark chocolate instead.
• Alcohol – Homemade ice cream does not contain the emulsifiers and stablizers that prevent store-bought ice cream from freezing solid. Instead, adding a small amount of alcohol (I use vodka, but any tasteless alcohol will work) inhibits freezing. You can omit the alcohol, but the ice cream will require extra time to soften before serving, and will have a slightly less smooth consistency, with more ice crystals.

Notes on Reeses

I used 75 grams of chopped Reese’s cups, or 5 “Snack Size” cups, each weighing .55 ounces (15 grams). If desired, you can substitute 75 grams (about 2 3/4 ounces) miniature or full-size Reese’s cups instead.

Recommended Tools and Equipment

Homemade ice cream requires an ice cream maker to churn the base. For an entry-level machine, I recommend this Cuisinart 1.5 quart ice cream maker. I’ve had mine for about a decade!

For combining the cream, milk, and peanut butter, you’ll also need a hand whisk or hand mixer, plus a sharp chef’s knife for chopping the Reese’s cups. A flexible rubber spatula works great for scraping the mixture into the ice cream maker. And don’t forget an ice cream scoop for serving!

Tips and Tricks for Making Homemade Peanut Butter Ice Cream

Be sure to use a sweetened commercial peanut butter for this recipe. These include brands like Jif, Skippy, or Peter Pan. A sweetened peanut butter produces a smoother, creamier finished product than a “natural” peanut butter which contains just peanuts and oil, creating ice cream with a gritty texture.

Make-Ahead and Storage Suggestions

Store homemade ice cream in the freezer for up to one month. Prior to serving, allow ice cream to sit at room temperature for 10-15 minutes, or until just soft enough to scoop.

Pint or quart-size plastic food storage containers work great for storing homemade ice cream. If making ice cream to gift or share, I recommend scooping it into disposable cardboard pint containers, like these.

Other ice cream recipes you might enjoy:

Oreo Ice Cream Recipe
Cookie Dough Ice Cream Cupcakes
Mango Ice Cream Recipe

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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