This four-ingredient ice cream can be made in 30 minutes with a little bit of help from your ice cream machine. By using strawberry preserves, there is no need to wait for any sugar to dissolve, which means that you can have delicious homemade ice cream in almost no time at all. Strawberry ice cream and Reese’s Peanut Butter Cups Minis truly do make the perfect combination in this sweet homemade frozen dessert treat.
It’s that day of the year again…can I get a WHOO WHOO? That’s right, it’s B.O.B. Bob’s Birthday once again, which means that it is time to share yet another peanut butter dessert recipe. Y’all know just how much Mr. B.O.B. Bob loves any dessert containing chocolate and peanut butter, so once a year I make it my job to make his dreams come true with a scrumptious Reese’s dessert that will make him totally swoon and forget about the fact that I only bought him clothes for his birthday. Hey, stop judging me. I promise you that he really does need new clothes, especially ones that are crazy fashionable. Too bad I literally spent a small fortune as well as a crazy amount of time picking them out over this past weekend. You and he will be thanking me in a week or two when he’s totally styling in his new summer fashions. Maybe, if we’re really lucky, he’ll like his new clothes so much, that he won’t mind me sharing a pic or two with you on Instagram.
So, since I spent so much time this weekend trying to pick out clothes for B.O.B. Bob that would look nice on him, that I actually liked, and that wouldn’t make him look like a complete moron, I didn’t have a lot of time to spend in the kitchen this weekend. That meant that I needed to come up with a peanut butter and chocolate dessert recipe that I could make on Monday morning before work and photograph when I got home. There you have it, the real reason behind the 30-Minute Strawberry Reese’s Ice Cream dessert recipe. By using strawberry preserves instead of sugar and fresh strawberries, I avoided the wait for the sugar to dissolve into the cream and milk, as well as the need to rinse and chop fresh strawberries. Pretty much, with this ice cream, you can just throw everything into a blender, then pour the blended mixture into an ice cream machine and wait for the real birthday or special occasion magic to happen. Sure, you’ll need to chop up some of the peanut butter cups, but really y’all, does it get any easier? I think not. It’s certainly a hell of a lot easier than picking out summer clothes for B.O.B. Bob.
Ingredients:
- 3/4 Cup Strawberry Preserves
- 2 Cups Heavy Whipping Cream
- 1 1/2 Cups Whole Milk
- 1 (8-oz.) Bag Reese’s Peanut Butter Cups Minis
Directions:
- Place the strawberry preserves, cream, and milk in a blender. Purée for a minute or until well combined.
- Pour the mixture into an ice cream machine and churn according to your machine’s instructions. Approximately 20 to 25 minutes.
- Keep 1/2 half the Reese’s Peanut Butter Cups whole, chop 1/4 of them in half, and then finely chop the remaining 1/4.
- When the ice cream is done churning, spoon it into a large bowl, and then mix the Reese’s in with a silicone spatula until well combined.
- Serve the ice cream immediately or freeze it in freezer-safe containers to eat later.
Suggestions:
- Reese’s Peanut Butter Cups are much easier to chop if you freeze them first. Make sure to put them in the freezer for at least an hour before you plan to make the ice cream.
- I chop the peanut butter cups in different sizes to add texture to the ice cream.
- In addition to using frozen peanut butter cups in this recipe, I also use refrigerated preserves. Keeping all of the ingredients as cold as possible helps the ice cream to freeze as soon as possible.
- There is absolutely no need to add sugar to this recipe because of the sugar content in the preserves and the peanut butter cups.
Improvements:
- Serve topped with chopped peanuts.
- Garnish with fresh strawberries.
- Add 1 teaspoon of vanilla extract to the ice cream mixture.
- If you want this ice cream to be pink, add a little bit of pink or red food coloring.
- CLICK HERE to check out all of our other delicious ice cream recipes.
Ingredients:
- 3/4 Cup Strawberry Preserves
- 2 Cups Heavy Whipping Cream
- 1 1/2 Cups Whole Milk
- 1 (8-oz.) Bag Reese's Peanut Butter Cups Minis
Directions:
- Place the strawberry preserves, cream, and milk in a blender. Purée for a minute or until well combined.
- Pour the mixture into an ice cream machine and churn according to your machine's instructions. Approximately 20 to 25 minutes.
- Keep 1/2 half the Reese's Peanut Butter Cups whole, chop 1/4 of them in half, and then finely chop the remaining 1/4.
- When the ice cream is done churning, spoon it into a large bowl, and then mix the Reese's in with a silicone spatula until well combined.
- Serve the ice cream immediately or freeze it in freezer-safe containers to eat later.
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To make the dreamiest homemade ice cream this summer, we’re sharing our list of must-have supplies to get you started on your ice cream-making adventure. With these simple supplies, you can make delicious homemade ice cream that will delight both your friends and family. CLICK HERE to read more.
There’s no better time of year to enjoy a bowl of ice cream than during the hot summer months of June, July, and August. And when that ice cream’s homemade, it’s even more enjoyable. So, break out the ice cream machine and get ready to churn an unforgettably rich and creamy frozen dessert treat to help you survive the scorching summer heat. CLICK HERE for the recipes.
