Dive into the rich, decadent world of homemade Reese’s Peanut Butter Ice Cream, a delightful treat that brings the iconic candy bar flavors right to your freezer. This recipe is your shortcut to pure bliss, perfect for satisfying those intense sweet cravings with a touch of nostalgic charm.
Key Ingredients for Reese’s Peanut Butter Ice Cream
- Heavy Cream: 2 cups, chilled (essential for that luxuriously creamy texture)
- Whole Milk: 1 cup, chilled (balances the richness of the cream)
- Granulated Sugar: 3/4 cup (adjust to your sweetness preference)
- Reese’s Peanut Butter Cups: 12-15 regular-sized cups, chopped (divided for mixing in and topping – the more the merrier!)
- Creamy Peanut Butter: 1/2 cup (use your favorite smooth variety for that classic Reese’s taste)
- Vanilla Extract: 1 teaspoon (enhances all the sweet flavors)
- Salt: 1/4 teaspoon (enhances sweetness and balances the peanut butter)
How to Make Reese’s Peanut Butter Ice Cream
Get ready for an incredibly easy, yet outrageously satisfying homemade ice cream experience. This Reese’s Peanut Butter Ice Cream recipe is surprisingly simple to whip up, requiring minimal fuss for maximum flavor. With a preparation time of about 20 minutes plus chilling and freezing, you’ll be savoring a scoop of creamy, peanut buttery perfection in no time. The rich texture and intense Reese’s flavor make this a guaranteed crowd-pleaser.
Step-by-Step Instructions
- Prepare Your Ice Cream Maker: Ensure your ice cream maker’s bowl is frozen for at least 24 hours according to the manufacturer’s instructions. This is crucial for proper churning and achieving the best creamy texture.
- Combine Dairy and Sugar: In a large bowl, whisk together the chilled heavy cream and whole milk. Add the granulated sugar, vanilla extract, and salt. Stir vigorously until the sugar is completely dissolved. This may take a couple of minutes.
- Melt and Mix Peanut Butter: In a microwave-safe bowl, gently heat the creamy peanut butter in 30-second intervals, stirring in between, until it’s smooth and pourable. Be careful not to overheat it. Once smooth, slowly whisk the melted peanut butter into the cream and milk mixture until it’s well incorporated and the color is uniform.
- Chill the Base: Cover the bowl with plastic wrap and refrigerate the ice cream base for at least 2-4 hours, or preferably overnight. This chilling step is vital to ensure the mixture is cold enough to freeze properly in the ice cream maker.
- Churn the Ice Cream: Pour the chilled ice cream base into your prepared ice cream maker. Churn according to the manufacturer’s instructions, typically for 20–30 minutes, until it reaches a soft-serve consistency.
- Fold in the “Reese’s” Goodness: During the last 5 minutes of churning, add about 3/4 of the chopped Reese’s Peanut Butter Cups to the ice cream maker. Let them get mixed in.
- Freeze for Firmness: Transfer the ice cream to a freezer-safe container. Swirl in the remaining chopped Reese’s Peanut Butter Cups on top. Cover tightly with a lid or plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm enough to scoop.
Why You’ll Love This Reese’s Peanut Butter Ice Cream
You’ll absolutely adore this Reese’s Peanut Butter Ice Cream because it delivers an explosion of pure, unadulterated joy in every spoonful. The star of the show is undeniably the perfect harmony of creamy, melt-in-your-mouth ice cream swirled with generous chunks of iconic Reese’s Peanut Butter Cups, offering that irresistible sweet and salty peanut butter punch. Not only does it rival your favorite store-bought ice cream, but making it at home is significantly more budget-friendly, allowing you to control the quality and quantity of ingredients. Imagine the delightful crunch of those peanut butter cups against the smooth, luscious ice cream base – it’s a textural and flavor sensation!
This homemade version offers a rich, satisfying experience that’s surprisingly simple to achieve, making it an ideal project for a weekend treat or a special occasion. It’s a fantastic alternative to buying expensive tubs of specialty ice cream, offering superior flavor and a personal touch that store-bought options can’t match. Forget the guesswork of finding the “right” peanut butter flavor; this recipe guarantees that classic, beloved taste every single time. So, why wait for a craving to hit when you can create this masterpiece yourself? Give this Reese’s Peanut Butter Ice Cream a try – your taste buds will thank you!
Storing and Reheating Tips
Properly storing your homemade Reese’s Peanut Butter Ice Cream is key to preserving its delicious texture and flavor. Once the ice cream is firm enough to scoop, transfer it into an airtight, freezer-safe container. For best results, press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container. This helps to prevent ice crystals from forming and minimizes freezer burn, keeping it fresh for up to 1-2 weeks.
While ice cream is typically enjoyed directly from the freezer without reheating, if it becomes too hard to scoop, you can let it sit at room temperature for 5-10 minutes to soften slightly. If you plan to freeze it for longer periods, the aforementioned airtight container and surface protection are crucial. This recipe isn’t really designed for reheating, as it’s meant to be a frozen dessert, but the proper storage will ensure it remains a delectable treat for your next indulgence.
Final Thoughts
This Reese’s Peanut Butter Ice Cream recipe is the ultimate indulgence for any peanut butter and chocolate lover. It’s incredibly satisfying to create this classic flavor combination from scratch, and the result is pure creamy perfection. Dive in and enjoy a scoop of pure happiness – you deserve it!
Reese’s Peanut Butter Ice Cream
Ingredients
Equipment
Method
- Ensure your ice cream maker’s bowl is frozen for at least 24 hours according to the manufacturer’s instructions. This is crucial for proper churning and achieving the best creamy texture.
- In a large bowl, whisk together the chilled heavy cream and whole milk. Add the granulated sugar, vanilla extract, and salt. Stir vigorously until the sugar is completely dissolved. This may take a couple of minutes.2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 1/4 teaspoon salt
- In a microwave-safe bowl, gently heat the creamy peanut butter in 30-second intervals, stirring in between, until it’s smooth and pourable. Be careful not to overheat it. Once smooth, slowly whisk the melted peanut butter into the cream and milk mixture until it’s well incorporated and the color is uniform.1/2 cup creamy peanut butter
- Cover the bowl with plastic wrap and refrigerate the ice cream base for at least 2-4 hours, or preferably overnight. This chilling step is vital to ensure the mixture is cold enough to freeze properly in the ice cream maker.
- Pour the chilled ice cream base into your prepared ice cream maker. Churn according to the manufacturer’s instructions, typically for 20–30 minutes, until it reaches a soft-serve consistency.
- During the last 5 minutes of churning, add about 3/4 of the chopped Reese’s Peanut Butter Cups to the ice cream maker. Let them get mixed in.12-15 regular-sized Reese’s Peanut Butter Cups
- Transfer the ice cream to a freezer-safe container. Swirl in the remaining chopped Reese’s Peanut Butter Cups on top. Cover tightly with a lid or plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 4-6 hours, or until firm enough to scoop.12-15 regular-sized Reese’s Peanut Butter Cups