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       If this is the first time you are reading my blog, then shame on you. Earlier this week I posted up a special meal for my special man friend’s birthday. I forgot to mention his dessert however. Since I had already used up the buffalo food group there were only two other groups left of his to choose from. It was either Gatorade or peanut/peanut butter. As much as I know you would just die to see me make Gatorade ice cream, the fact that Sean loves Reese’s so much is just too easy.

    So many people have shared recipes for home-made peanut butter cups in the food blogging world. I actually sell giant peanut butter cups. But, I really wanted to create something a little more unique. Reese’s peanut butter tastes very good, but why not make it into ice cream instead. Yup, I filled the cup with real Reese’s-flavored ice cream.  Not just regular peanut butter. Oh, I also added in mini Reese’s as well. 

Here is what you need:

For Ice Cream,

I used  almost the same custard base for my Cracker Jacks & Dulce De Leche Ice cream.

       The recipe for the ice cream base (not the Cracker Jacks, or the Reese’s, but for the base ice cream before I adapt it) is from David Lebovitz. His stuff is pretty amazing, and you can see the original recipe here. Please visit his site, the photography alone is worth it.

Anyhoo for my adapted version, you need

1 cup of milk

-a pinch of salt

½ cup of sugar

2 cups of heavy cream

6 large egg yolks

AT LEAST  12 Reese’s peanut butter cups

-optional: Mini Reese’s pb cups


For the chocolate cups,

 –good quality chocolate, dark or milk chocolate

silicone baking cups

-a piping bag with tip, or a decorating bottle


The baking cups and piping bag or decorating bottle can be found in baking supply stores, arts and craft stores, online, and some rando places like Wal-Mart. Shudder.

       On a side note, the ice cream recipe makes quite a bit of ice cream so if you are not interested in storing leftovers and only want some for the cups I suggest splitting the recipe in half. I am a fat person secretly hiding in the body of a thin person, so I of course made the full amount. Sigh.

       Begin by taking your chocolate, and cutting the bar up with a knife. Microwave it (or temper it, see my explanation of tempering chocolate with a double boiler in this post) in a heat-safe bowl in 10 seconds spurts, mixing in between until soft and melted. Use a small spoon to scoop equal amounts of chocolate into the bottom of each silicone baking cup.

 Spoon chocolate into bottom of cups

I really suggest getting good quality chocolate. It makes a huge impact on the taste.



While it dries and hardens begin to make your ice cream. Heat milk, sugar and salt in a small pot over low heat.

Heat milk, salt and sugar

I am sorry. Milk really isn’t all that interesting to look at. Nothing to see here folks, move along.

Stir constantly until sugar is dissolved.

Remove from heat and allow to cool a bit.


Prepare 6 egg yolks in a bowl.

6 Egg Yolks

One of them is broken, that is why you can only see 5 whole egg yolks.



Whisk the egg yolks. Slowly add the milk mixture while whisking it, until totally combined.

Whisk the egg yolks


          If I were you, I would do this ahead of time. Unwrap your peanut butter cups. I said at least 12 in the ingredients list, because with 12 you get a nice taste but not very strong. I would either use 12 or more depending on how peanut buttery you want it to taste.

       Using a sharp knife, cut the bottom or tops off of the peanut butter cups. Then, just use your finger to scrap out the peanut butter part Try to keep the chocolate out of it.

Scoop out peanut butter

Oh no! I dropped a piece of chocolate into the bowl of peanut butter! I guess I have to eat it now. Always taking one for the team.


Toss you peanut butter and egg/milk mixture back into the pot and return to the stove.

Use a whisk to beak the peanut butter down

Turn heat on low, and stir constantly with a whisk. Use the whisk to break down the peanut butter chunks.



Once the peanut butter is broken down, I switch to a spoon or spatula to mix it.

You will know when your custard is ready based on the thickness.

If you make a scratch along the custard sticking to your spoon/spatula, and it all stays put, then it is ready.

Stir until it holds onto spoon


       Remove from heat. In a large bowl add some ice and water. Place a smaller bowl on top, and pour your cream in. Then, place a strainer on top of all that. Push custard through the strainer into the cream to prevent lumps.

Push custard through a strainer into cream

          Mix cream and custard together. Move to a mixing bowl and store in fridge for about 1 hour until completely chilled. Then move it to the freezer for about 30 minutes.

Pop it into the freezer for 30 minutes

      While you wait for it to chill, melt some more chocolate and then fill your decorating bottle. Put a silicone baking cup inside of each cup already filled with a little chocolate. Use the bottle to fill in the entire side. Make sure to try to get chocolate in the bottom, then move your way up.

Use another cup to form the edges

Once the ice cream has been in the freezer for 30 minutes, take it out and mix it on medium. This is done to break up th ice crystals.

Mix it


It doesn’t look like much now, but just you wait. Cover and return to freezer another 30 minutes. Then take it out again.

Notice it begin to harden around the edges

                       It is beginning to harden up around the edge. Mix it again and return to freezer yet again. I would say, this process should happen at least 4 times. It isn’t too bad if you put a timer on for 30 minutes each time.If you must, you can do it only 3 times, but at your own risk. I don’t know how icy the ice cream will come out. Think: The more you freeze and mix, the less icy and more creamy it is.

So 4 times- pop into freezer for 30 minutes, then mix.


The ice cream begins to thicken as it freezes

After the first few times it will start to look like this when it comes out of the freezer.





Mix the ice cream


Now grab your cups, and peel the top cups out. Melt a little chocolate and cover any holes or cracks if need be.

Use extra chocolate to fill in any gaps or holes


This is optional, but you can also use mini Reese’s peanut butter cups.

Mini Peanut Butter Cups


Scoop a little ice cream into the cups and add a couple of minis.

Scoop a little ice cream in, add your minis and cover for freezing


          Now this is SUPER important. They need to go into the freezer for the ice cream to harden.  The only thing is when chocolate is in the freezer it “blooms,” meaning some of the fats in it begin to separate. It will taste totally fine, but will form some ugly spots all over. If you are vain about your food, you probably think this blog is about you. No, really though, if you don’t want to get those ugly spots, then wrap your cups tightly in tons of seran wrap. Then place in a plastic storage bag and push the air out. Then place in an air tight container. The less air, the better. If you really don’t care about it’s appearance, then just wrap in seran wrap.

Store in freezer until ice cream is hard.

Melt a bowl of chocolate again (either using double boiler method or microwave in 10-second spurts), and let it cool for a minute or two.

You don’t want it to melt the ice cream.

         Grab out your cups, one at a time from the freezer. Using your finger or the bottom of a spoon, quickly smooth the chocolate around the top until it covers through to the edges.

Melt more chocolate and use bottom of a spoon or finger to cover top of cup


Repackage them and return to freezer to refirm the ice cream. You’re done. So worth it.


 Reese's Peanut Butter Ice Cream Cups

        Keep in mind that the chocolate does harden more than a regular Reese’s chocolate. It’s in the freezer, duh. You can always try adding a little veggie oil or shortening to the melted chocolate when constructing the cups, but that is at your own risk. I cannot tell you they will be safe in the freezer that way. If you do try it out, let me know. I think these tasted just lovely the way they are.

Reese's Peanut Butter Ice Cream Cups 2

Reese's Peanut Butter Ice Cream Cups 3



****If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom) of this or any page before posting.

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9 Responses to Reese’s Ice Cream Peanut Butter Cup. Because Ice Cream is SOOO Much Better

  1. Erin says:

    WOW!!!! Can you come visit on my birthday and make these for me? Delicious!

  2. Caroline says:

    Those look amazing. Do you have any extra laying around?


  3. Brooke says:

    Heaven help you – this look DIVINE!!!!

  4. Farrah says:

    Needless to say I wish it was my birthday and someone made this for me! Sinfully wrong to eat just ONE!

  5. Travis says:

    Hello, so i absolutely adore your site, and being an avid baker, i would like to share a recipe with you, so, instead of using the reses peanut butter cups for the ice cream, you could try this recipe, it tastes JUST like the peanut butter filling, and i use it to make delicious things all the time.
    here it is
    2&1/2 c powdered sugar
    1/2 c brown sugar (packed)
    1 t Vanilla extract
    2 c Creamy Peanut butter
    1/2 cup of butter (melted)

    mix all ingredients together and voila!
    it really is delicious! i hoped this helps!

    • Jasmin says:

      @Travis, thanks so much for sharing your recipe! I do have a similar recipe for when I make regular pb cups, so great minds think alike 😉 I decided on the pb cups because the recipe had so many steps already. Thanks again!!!

  6. Paulien says:

    Oh they look awesome *is hungry* But I think that will be all the calories I can have for a whole day :O

  7. Tia says:

    i love it. its deliosious i wish if it waz eggless

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