This Homemade Reese’s Peanut Butter Ice Cream is a peanut is loaded with swirls of peanut butter, chunks of Reese's Peanut Butter Cups and topped off with peanut butter chips! You will never buy ice cream from the store again!
Keyword: ice cream, Peanut Butter, Reese's
Author: Jennifer Fishkind
¾cupsweetened and condensed milkhalf a can
1cuppeanut butter cupsroughly chopped (chop then measure)
⅓cuppeanut butter chips
½cupcrunchy peanut buttermelted and divided in half
Optional garnishes: chopped reese's cups or reese’s mini cups, additional peanut butter chips
Take a 9x5 inch loaf pan and chill it in the freezer for a minimum of 15 minutes.
In a large mixing bowl, whisk the sweetened and condensed milk, chocolate syrup, and honey until smooth.
Fold in the whipped cream until just combined.
Take the chopped peanut butter cups and peanut butter chips and fold them into the ice cream mixture. Set the bowl aside for now.
In a small separate mixing bowl, melt the crunchy peanut butter in the microwave. Heat in 15 second intervals and stir to make sure the peanut butter doesn’t burn.
Take the loaf pan out of the freezer and pour half of the ice cream mixture into the pan.
Drizzle half (¼ cup) of the melted crunchy peanut butter onto the ice cream in the pan and then add the remaining ice cream mixture to the pan.
Top with the remaining (¼ cup) melted crunchy peanut butter. Use a knife to create swirls throughout the ice cream
Sprinkle on additional chopped Reese's cups and peanut butter chips, optional.
Cover the pan and freeze overnight.
Once frozen, use a scoop to serve. Best when served cold.
Storage :Store this ice cream covered in the freezer. It will last about a week before the texture begins to change. You can keep it frozen for up to a month. Important Notes:If you have any problems getting the peanut butter melted, feel free to add 1-2 tablespoons of butter or oil to help with the melting process.