This Reese Ice Cream is creamy, smooth and packed full of yummy REESE flavour that we all know and love.
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I’m a little obsessed with my new ice cream maker. In fact, it’s so much that I’m running out of room in my teeny tiny freezer. I keep meaning to buy a deep freezer, but then unexpected expenses keep coming up for me that take precedent. Dang furnace!
Reese Ice Cream
For this ice cream, I used REESE Spread and REESE Peanut Butter Cups. Side note – It’s called REESE in Canada, not Reese’s. I’m not really sure why, but just in case you are thinking I’m saying it wrong.
The peanut butter cups go into the ice cream maker during the last five minutes of churning. That way, you’ll still have recognizable chunks when you go to eat a bowl.
It’s creamy, smooth and packed full of yummy REESE flavour that we all know and love. I know it’s not summer, but I think ice cream can be enjoyed any time of year.
Do you ever make your own ice cream?
Reese Ice Cream
- 1 ⅛ cup REESE spread
- ¾ cup sugar
- 1 ¼ cup whole milk
- 2 cups table cream heavy cream
- 1 ½ tsp vanilla extract
- 1 cup chopped mini REESE Peanut Butter Cups
- Stir the REESE spread and sugar to combine in a mixing bowl. Add milk and mix on low speed for 2 minutes.
- Stir in table cream and vanilla. Place the mixture into your ice cream maker.
- Mix in the ice cream maker for 25 minutes. Add in mini REESE Peanut Butter Cups and continue to mix in the ice cream maker for another 5 minutes.
- Remove ice cream and place in a freezer safe container. Place in the freezer for at least 2 hours before serving.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.