If you love Peanut Butter Cups, you’ll love this No Churn Peanut Butter Cup Ice Cream! This ice cream has a peanut butter ice cream base filled with pieces of chocolate peanut butter cups.
My husband is crazy about Reese’s Peanut Butter Cups and my son loves them too.
We also love, no churn ice creams! So I thought that this combo needed to be on the blog.
You’ll love how easy it is to make this ice cream because you don’t even need an ice cream maker for it.
Ingredients For No Churn Peanut Butter Cup Ice Cream:
- 1/4 cup creamy peanut butter
- 2 cups heavy cream
- 1 tablespoon vanilla
- 1 (14 oz) can sweetened condensed milk
- 1 cup Reese’s mini unwrapped candies, chopped
- Use the remaining candy to top the ice cream
Ingredient amounts and recipe directions are in the recipe card below with a print option!
How To Make Homemade Peanut Butter Cup Ice Cream
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Add peanut butter to a stand mixer bowl.(Or into a large bowl and use an electric mixer).
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Mix for a few seconds.
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Whip in heavy cream and vanilla a few minutes until stiff peaks form.
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Add in the sweetened condensed milk and whisk until combined.
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Fold in chopped peanut butter cups.
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Spoon the mixture into a loaf pan.
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Top with the rest of the mini peanut butter cups.
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Freeze for several hours or overnight until frozen.
More No Churn Ice Cream Recipe:
- Banana Cream Pie Pudding Ice Cream
- Cookies and Cream Ice Cream
- Cookie Monster Ice Cream
- Superman Ice Cream
More Chocolate and peanut butter recipes:
No Churn Peanut Butter Cup Ice Cream
No Churn Peanut Butter Cup Ice Cream
If you love Peanut Butter Cups, you'll love this No Churn Peanut Butter Cup Ice Cream! This ice cream has a peanut butter ice cream base filled with pieces of chocolate peanut butter cups.
Ingredients
- 1/4 cup creamy peanut butter
- 2 cups heavy cream
- 1 tablespoon vanilla
- 1 (14 oz) can sweetened condensed milk
- 1 cup Reese's mini unwrapped candies, chopped
- Use remaining candy to top ice cream
Instructions
- Add peanut butter to the bowl of a stand mixer.(Or into a large bowl and use an electric mixer).
- Mix for a few seconds.
- Whip in heavy cream and vanilla a few minutes until stiff peaks form.
- Add in the sweetened condensed milk and whisk until combined.
- Fold in chopped peanut butter cups.
- Spoon the mixture into a loaf pan.
- Top with the rest of the mini peanut butter cups.
- Freeze for several hours or overnight until frozen.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
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