No-Churn Peanut Butter Cup Ice Cream
A five-minute, no-machine peanut butter ice cream loaded with chopped Reese's cups — creamy straight from the freezer, no softening required.
- Prep Time
- 10 min
- Cook Time
- 0 min
- Total Time
- 4 hr 10 min
- Servings
- 6 servings
This recipe started as an experiment, so I called in the family peanut butter expert — my oldest brother — to weigh in. I wasn't sure if the first batch would be too rich, so I made a second, slightly toned-down version and sent him home with both, labeled #1 and #2, after he stopped by to see our home renovations. He left saying, "I need to come by more often," which, fair — we do show up at his pool plenty in the summer.
My biggest pet peeve with ice cream is waiting for it to soften enough to actually eat. This one comes straight out of the freezer with the perfect scoopable texture, and it only takes about five minutes to mix up, which makes it even better.
Ingredients
- 1 can sweetened condensed milk
- 3/4 cup creamy peanut butter
- 3/4 cup half and half
- 1 tsp. vanilla extract
- 4 Reese's peanut butter cups, chopped
Instructions
- 1Combine the sweetened condensed milk, peanut butter, half and half, and vanilla in a blender and blend until smooth.
- 2Stir in the chopped peanut butter cups.
- 3Spoon into a freezer-safe container and freeze for at least 3-4 hours to set.
Tips
- Dairy-free and keto swap: use full-fat coconut milk instead of the sweetened condensed milk, 2 tablespoons of Lakanto or ChocZero syrup instead of the half and half, and Lily's chocolate chips instead of peanut butter cups.
