This post may contain affiliate links which won’t change your price but will share a commission.

Reese’s Peanut Butter Ice Cream takes vanilla up a notch with the addition of creamy peanut butter and Reese’s cups. This one isn’t just for peanut butter lovers, friends!

Take your peanut butter adoration to new heights with the best Chocolate Chip Peanut Butter Blondies, Dark Chocolate Peanut Butter Skillet Cookie, and some simple No Bake Peanut Butter Bars!

Side shot of two bowls of Reeses peanut butter ice cream.

Reese’s Ice Cream

Another new ice cream recipe to share! WOOT! If you haven’t noticed, I’ve got SO MANY recipes on the blog now just waiting to be tried by y’all. Just in case you need to be reminded – ice cream is THE BEST dessert of all time, and should be enjoyed all year long!

This recipe? It’s definitely one of my favorites. That creamy peanut butter adds incredible flavor and you’ll love the little bites of peanut butter cups too.

What kind of ice cream machine do you use? Four-quart, two-quart? Something else? Well, I’ve got recipes for both sizes and they can all be easily adjusted to suit your needs.

To adjust my recipes, just change the serving size directly in the recipe cards. When you are filling your machine to start churning, ALWAYS leave room for expansion. If you made too much, do NOT add it all to the machine. Make sure you leave a couple of inches for the ice cream to expand and freeze.

Other Flavors

So tell me, which kind of ice cream do you want to make next?

Something fruity? Peach | Strawberry | Blueberry | Very Berry | Nutella
Chocolatey? Double Chocolate | Chocolate Peanut Butter
Classic? Vanilla Bean | Butter Pecan | Cookies and Cream | Mint Chip | Oreo
Something different? Peppermint Stick | Pumpkin | Coffee Toffee

Closeup on a bowl of peanut butter ice cream with Reeses.

Ingredient Notes

Dairy – An equal ratio of 2% milk to heavy cream. Two cups of each!
Eggs – We’re using four egg yolks for this ice cream.
Sugar – Some granulated sugar is included for sweetness.
Peanut Butter – I used creamy peanut butter for that ultimate creaminess factor.
Vanilla – Some vanilla extract adds incredible flavor, as usual.
Peanut Butter Cups – I used the mini-mini Reese’s Peanut Butter Cups. They come in a bag unwrapped. But feel free to just chop up regular-sized cups as well!

** This recipe is for a 2-quart ice cream maker. If using a smaller size, you will need to adjust recipe quantities. Make sure your machine has enough room for the ice cream to expand as it freezes. If it doesn’t have room, it will stay in liquid form!

How to make Reese’s Peanut Butter Ice Cream

Step 1
Temper eggs. Combine the egg yolks and 1/2 cup of sugar in a mixing bowl. Add the milk into a saucepan and heat over medium heat to a temperature of 165 degrees. (Do not boil.) When the milk is hot, pour 1/2 cup at a time into the eggs, whisking constantly. Then pour the egg mixture back into the pan and heat to 165 degrees.

A pan of tempered egg mixture and a 1/2 cup of creamy peanut butter.

Step 2
Add peanut butter. Add the peanut butter to the tempered egg mixture and stir until creamy.

Step 3
Add remaining ingredients. Pour the hot mixture into an 8-cup measuring cup or large bowl. Then add the remaining sugar, the heavy cream, and the vanilla extract. Whisk well.

Step 4
Chill. Chill the ice cream mixture in the refrigerator until cold.

Step 5
Churn ice cream. Start your 2-quart ice cream maker (I use a KitchenAid Attachment – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the mixer churn until the ice cream sets. You’ll see it start to thicken and rise toward the top of the bowl. The mixer may slow down slightly.

Overhead shot of a large measuring cup of liquid ice cream mixture.

A KitchenAid ice cream churner with peanut butter ice cream inside.

Step 6
Add Reeses peanut butter cups. Spoon the ice cream into a freezer-safe container and add the chopped Reeses peanut butter cups. Stir together.

Step 7
Freeze. Place the container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Overhead shot of some mini Reeses plus a Reese's package.

A container of peanut butter ice cream with Reeses cups on top.

Step 8
Serve. Serve the ice cream with some extra Reese’s peanut butter cups, if desired!

Closeup on a container of peanut butter ice cream.

Should I temper my eggs?

You’ll want to temper your eggs so that they are safe to eat in raw form. You can also use pasteurized eggs instead if you can find them in the grocery store.

Many people use raw eggs in their ice cream and other desserts. In fact, my parents used regular raw eggs in their ice cream, back in the day and nobody got sick. However, I like to temper eggs to be on the safe side. This is a must if you are serving the elderly, or anyone with a health condition.

Overhead shot of two bowls of Reeses peanut butter ice cream.

Tips for using a KitchenAid Attachment:

Place bowl attachment in freezer. You’ll want to be sure to store the bowl in the freezer for AT LEAST 15 hours before using. Since we have an extra freezer in our laundry room, I keep ours in there all the time. That way we can make ice cream on a whim!
Run mixer in advance. Attach bowl to the KitchenAid mixer and add the attachments. Start mixer on the lowest setting BEFORE adding ice cream mixture. This will prevent the bowl from freezing up.
Add liquid while mixer is running. Then carefully pour the liquid into the bowl attachment while it’s running.
Let it slow down slightly. The ice cream is done when you see it expanding to the top of the bowl and the mixer starts to slow down.

Side shot of some peanut butter ice cream with Reeses.

Kitchen Tools Used: (affiliate links)

I’ve listed three different ice cream machines, including two that I currently own.

xoxo ~Sue