Reese's No Churn Peanut Butter Ice Cream
This Reese's No Churn Peanut Butter Ice Cream is perfect for your family cookout or party.
Servings: 4 bowls
Calories: 1187kcal
Ingredients
- 2 cups heavy whipping cream
- 1/2 cup peanut butter
- 14 oz unsweetened cocoa powder
- 40 mini Reese's peanut butter cups
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 a large bowl add cocoa powder to sweetened condensed milk,stir until fully combined.
- 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 can substitute any kind of candy that your heart desires in this recipe.
Nutrition
Serving: 1bowl | Calories: 1187kcal | Carbohydrates: 106g | Protein: 37g | Fat: 95g | Saturated Fat: 46g | Cholesterol: 167mg | Sodium: 464mg | Potassium: 2051mg | Fiber: 37g | Sugar: 38g | Vitamin A: 1789IU | Vitamin C: 1mg | Calcium: 273mg | Iron: 15mg