Description
This No Churn Peanut Butter Cup Ice Cream is a deliciously creamy, chocolatey treat swirled with melted peanut butter and studded with mini Reese’s peanut butter cups. Perfect for an easy homemade dessert without the need for an ice cream maker, this recipe layers rich chocolate ice cream mixture with peanut butter, creating irresistible peanut butter swirls and candy crunch in every bite. Ready in just over 6 hours, it’s a perfect sweet treat for peanut butter and chocolate lovers alike.
Ingredients
Scale
Chocolate Ice Cream Base
- 14 oz sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 2 cups heavy whipping cream
Peanut Butter Layer
- 1/2 cup peanut butter
Mix-ins
- Small bag of Reese’s Miniatures (about 40 mini Reese’s)
Instructions
- Freeze the Candies: Place the small bag of mini Reese’s in the freezer for about 10 minutes to firm them up for easier handling and cutting.
- Prepare Chocolate Mixture: In a large bowl, combine the unsweetened cocoa powder with the sweetened condensed milk and stir thoroughly until smooth. In a separate large bowl, whip the heavy cream until stiff peaks form. Gently fold the chocolate and condensed milk mixture into the whipped cream, blending carefully to maintain the light texture.
- Chop Candy: Unwrap the mini Reese’s and cut each candy into four pieces. Fold approximately two-thirds of these candy pieces evenly into the chocolate ice cream mixture to distribute delightful peanut butter chunks throughout.
- Melt Peanut Butter: Heat the peanut butter in the microwave for 20-30 seconds until it is melted and easy to drizzle.
- Layer Ice Cream and Peanut Butter: In a loaf pan, pour one-third of the chocolate ice cream mixture into the bottom, then drizzle one-third of the melted peanut butter over it. Repeat layering two more times, ending with the peanut butter layer.
- Create Peanut Butter Swirls: Use a knife to run through the layers gently, swirling the peanut butter throughout the chocolate mixture to create a marbled effect.
- Top and Freeze: Sprinkle the remaining mini Reese’s candy pieces over the top of the ice cream. Freeze the pan for at least 6 hours or overnight to allow the ice cream to firm up properly before serving.
Notes
- For best texture, ensure the heavy cream is whipped to stiff peaks before folding in the chocolate mixture.
- Use a sharp knife to swirl the peanut butter gently without over-mixing to maintain distinct layers and swirls.
- If mini Reese’s miniatures are unavailable, chopped regular Reese’s peanut butter cups can be substituted.
- This ice cream is best stored in an airtight container to prevent freezer burn.
- Allow the ice cream to sit at room temperature for a few minutes before scooping for easier serving.
