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Reese's Peanut Butter Ice cream recipe
Reese's Peanut Butter Ice cream recipe - This reese's ice cream is delicious and easy to make because it is a no churn ice cream recipe.
Prep Time
20
minutes
mins
Freeze
6
hours
hrs
Total Time
6
hours
hrs
20
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
314
kcal
Author:
Carrie Barnard
Ingredients
2
cups
Heavy Whipping Cream
1/2
cup
Peanut Butter
14
oz
Sweetened Condensed Milk
1/2
cup
Unsweetened Cocoa Powder
Small bag of Reese’s Miniatures
about 40 mini Reese’s
Instructions
Place the small bag of mini Reese’s in the freezer for about 10 mins.
In a large bowl add cocoa powder to sweetened condensed milk, stir until fully combined.
In another large bowl mix heavy whipping cream until stiff peaks form, fold in condensed milk and chocolate mixture.
Heat peanut butter in microwave for about 20-30 seconds until melted
Unwrap candies and cut each candy into 4 pieces
Fold about 2/3 of the candy pieces into the mix
Using a loaf pan, pour 1/3 of the mixture into the bottom of the pan, top with 1/3 of the melted peanut butter
Repeat to add 2 more layers.
Once all layers are complete use a knife and run it through the pan to create a swirl in the mix
Top with remaining candy pieces
Freeze for at least 6 hours or overnight for best results
Notes
You will love this delicious ice cream recipe that does not require a fancy ice cream maker!
Nutrition
Calories:
314
kcal
|
Carbohydrates:
23
g
|
Protein:
6
g
|
Fat:
23
g
|
Saturated Fat:
12
g
|
Cholesterol:
65
mg
|
Sodium:
107
mg
|
Potassium:
276
mg
|
Fiber:
1
g
|
Sugar:
19
g
|
Vitamin A:
670
IU
|
Vitamin C:
1.1
mg
|
Calcium:
129
mg
|
Iron:
0.8
mg