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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.
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Course: Dessert
Prep Time: 2 hours
Cook Time: 2 minutes
Servings: 4 bowls
Calories: 1187kcal
Author: Wendy

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