Reese’s Ice Cream

This rich and indulgent Reese’s ice cream is made with a creamy vanilla ice cream loaded with chunks of peanut butter cups. It’s simple to make and totally irresistible!

This post may contain affiliate links. Read disclosure policy.

Peanut Butter Cup Ice Cream

Reese’s peanut butter cups are hands-down my favorite candy. I even recreated them in these no-bake peanut butter bars, so added them into ice cream was a no-brainer. This homemade Reese’s ice cream starts with a rich, churned vanilla ice cream base and is packed with chunks of peanut butter cups for the perfect chocolate-peanut butter bite.

Whether you’re serving it at a summer party or treating yourself on dessert night, this creamy and indulgent peanut butter cup ice cream is always a hit. It’s easy to make in an ice cream maker and delivers that classic candy flavor in every scoop.

Ingredients for Homemade Reese’s Ice Cream

Find the full printable recipe with specific measurements below.

• Heavy cream: This creates the thickness of the ice cream as well as the creaminess.
• Whole milk: Adds to the heavy cream and gives it a thick and creamy texture and flavor.
• Sugar: Added in for sweetness.
• Salt: Just a pinch! This also balances out the ingredients.
• Vanilla extract: Use a splash of vanilla to bring the flavors together.
• Reese’s peanut butter cups: We used Reese’s brand for this recipe. Take small or mini-Reese’s peanut butter cups and cut them into small pieces or chunks of Reese’s.

How to Make the Best Reese’s Ice Cream

1. Ice cream machine. Prep your ice cream machine according to package directions. Some machines require you to freeze the bowl first and for others, you will need to have ice and rock salt.
2. Mix together. Combine heavy cream, milk, sugar, salt, and vanilla in a bowl or the base of the ice cream container you plan to use.
3. Make ice cream. When you’re ready to make the ice cream, pour the mixture into your ice cream maker bowl. Follow the instructions for your specific machine. Turn on the machine and let it churn and stir until it looks like frozen yogurt (about 25 minutes). At this point, you can mix in the chopped Reese’s or leave them out and save them for topping when serving. Then store in an airtight container in the freezer to become firm.
4. Serve. Scoop into a bowl when ready to serve and top with Reese’s cups and a drizzle of hot fudge if desired. Enjoy!

Recipe Tips

Follow these simple tips to make your Reese’s ice cream recipe turn out perfectly every time!

• Use an ice cream maker. This recipe requires an ice cream machine. I use a Cuisinart ice cream maker, and it’s my go-to all summer long.
• Freeze the bowl ahead of time. Don’t forget to freeze the bowl of your ice cream maker the night before, it’s essential for proper churning.
• Chop the candy. Roughly chop the Reese’s before mixing them in or adding on top. Uneven pieces are totally fine—some bites with big chunks are the best part!
• Firm vs soft serve. For classic scoopable texture, freeze the churned ice cream for a few hours. If you like soft serve, you can enjoy it right away.

Variations

Try these easy swaps and add-ins to customize your Reese’s ice cream:

• Peanut butter swirl. For a stronger peanut butter flavor, mix ½ to ¾ cup of creamy peanut butter into the base and reduce the vanilla to 1 teaspoon.
• Stir-in or topping. You can mix the chopped Reese’s into the base before freezing or simply sprinkle them on top after scooping, great for picky eaters or nut allergy households.
• Hot fudge. Want to level it up? Drizzle with hot fudge before serving for a truly indulgent treat.

More Chocolate and Peanut Butter Desserts