Two-Ingredient Ice Cream: Reese’s Mini Peanut Butter Cup Ice Cream
You all know how in love I am with homemade ice cream – to date, I have 25 ice cream-related desserts posted on the blog, and there pretty much isn’t a day that goes by that I’m not dreaming up a new concoction. Ice cream made at home is infinitely better than any store bought variety I have ever tried, and coming up with new and different versions is something I look forward to every summer. I typically always use a custard base for my ice creams, chill it, and then churn it with my ice cream attachment. It’s a bit of a process, but always worth it. So I stopped dead in my tracks when I saw “two-ingredient ice cream”. I couldn’t fathom how this was possible, and of course needed to do some experimenting. I am happy to report that this is 1-2-3 easy and tastes amazing!
So what’s the secret to this ice cream? One can of sweetened condensed milk, combined with whatever mix-ins you’d like (huge surprise that I chose peanut butter cups, right?!). Then you take 2 cups of heavy cream (or heavy whipping cream) and whip it up to stiff peaks, then fold it into the sweetened condensed milk mixture. Transfer the mixture to an airtight container and pop it in the freezer. That’s it! The resulting ice cream is sweet and creamy – totally delicious! It’s a perfect option for folks without an ice cream maker (although if you want to go a traditional ice cream route, you can check out the tutorial on how to make ice cream without an ice cream maker), and it’s definitely something I will make from time to time since it’s so quick and adaptable!
Be sure to check out Amanda’s site, where she whipped up some amazing varieties of this ice cream. What type of flavors and mix-ins would you choose?! I’m thinking about trying one with Lindt truffles – one of my favorite indulgences!
One year ago: Beer Waffles with Cinnamon-Caramel Apples
Two years ago: Zucchini Bread
Three years ago: Italian Bread
Four years ago: Chicken Spread
Two-Ingredient Ice Cream (Reese's Mini Peanut Butter Cup Ice Cream)
Yield: 5 cups
Prep Time: 10 minutes
Total Time: 10 minutes
Ingredients:
14-ounce can sweetened condensed milk
2 cups heavy cream
40 Reese's Mini Peanut Butter Cups, quartered (or mix-in of your choice)Directions:
1. In a large bowl, whisk or stir together the sweetened condensed milk and the peanut butter cups.
2. In the bowl of an electric mixer with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form. Gently fold the whipped cream into the sweetened condensed milk mixture, until thoroughly combined. Transfer to an airtight container and store in the freezer. (Will take about 6 hours or so until mixture is completely frozen.)
(Recipe adapted from I Am Baker; originally from Kevin & Amanda)
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Love it!
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Hurray! A non-ice cream maker ice cream! I heart you.
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This sounds great i will try this and i will add some snickers bars …..
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I didn’t even know it was possible to make ice cream out of an ice cream maker! JESSSSSSSS
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Delicious and I love that you don’t need an ice-cream maker. Must check out more of your ice-cream (non ice-cream maker) recipes
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One word – YUM!!!
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This looks so easy and sooo yummy. I am going to try this. The add ins are endless with this. Oh the things I can throw in. I can not wait to try this.
Thanks
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You are my hero! Ice-cream-maker-less readers, rejoice!!
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YES. PLEASE. NOW.
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Seriously?? Two ingredients? Now this I have got to try.
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This is absolute genius.
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Okay so this looks amazing, and to think I decided to start my diet today! I never would have thought of condensed milk for ice cream…I will have to try it!
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I can’t wait to try this.
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Hooray! I have an old school ice cream maker and never want to take it out to use it. I cant wait to try this!!!
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Wow that looks amazing & just 2 ingredients! I will definitely have to try this!!
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NO WAY! I would like to try this for myself! =)
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This is great, I guess I wont ever have to get that ice cream attachement! If I wanted to make a chocolate chip mint ice cream, but I wanted that light green color, how would you go about doing that ? food coloring ?
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Elizabeth on August 10th, 2011 at 12:34 pm
Use mint extract for the flavor and (Yes) green food coloring should give that light green color as long as you don’t use too much.
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Michelle on August 10th, 2011 at 6:28 pm
Ditto Elizabeth!
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What a great idea!! I have an ice cream maker, but never use it. This sounds too easy to be true – I can’t wait to give it a try. Besides, peanut butter cups are my favorite!
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This sounds ultra delicious.
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I was about to twist myself in a tizzy, lamenting my lack of an ice cream maker when I saw this your latest to-die-for ice cream blog post. I’m so glad that doesn’t have to happen this time! How do you think I could go about adding in cookie dough…?
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Michelle on August 10th, 2011 at 2:34 pm
Hi Jennifer, I would make your cookie dough, roll them into balls, and stir them into the sweetened condensed milk, then proceed with folding in the whipped cream. Basically, any of your add-ins will get mixed into the sweetened condensed milk, and then the whipped cream folded in.
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Thank you, thank you, thank you! Mmmmm this looks so good.
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Wish I was eating a big scoop of that ice cream right now! Love that you don’t need an ice cream maker!! awesome:)
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You have officially convinced me that homemade ice cream can be simple & i s possible! x
http://www.allykayler.blogspot.com
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Oh no! Well, there goes my diet! Gorgeous photos as always! I have to make this, there’s no way around it!
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My first reaction when I saw this in my inbox: “No, it can’t be done!”
I’m going to try Butterfinger-Oreo with a peanut butter-fudge swirl. Hmm…maybe I should wait until after swimsuit season.
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Chelsea on August 16th, 2011 at 10:43 pm
Decided to go with vanilla bean instead, since I just got half a pound of them in the mail. SOOOO unbelievably delicious! Can’t wait to experiment…
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That does look delicious but isn’t that 3 ingredients?
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Michelle on August 10th, 2011 at 6:32 pm
The ice cream base is the sweetened condensed milk and whipped cream, which is the “two ingredient ice cream”. You can customize it however you want with whatever add-ins you’d like – I used the mini Reese’s peanut butter cups.
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Three ingredients… ten minutes?!?!? I’m in!
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I’m one of the few that don’t have an ice-cream maker….this is holy cow amazing!
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This sounds amazing and soooo easy!!! The flavor possibilities are endless!
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That does sound pretty easy. And of course, tasty too!
When I was a kid, we used to make ice cream at home with the hand cranked ice cream maker. Keep cranking and cranking and adding salt around the outside!
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This looks yummy, might have to try it out some time. Maybe I won’t need to buy the attachment for the occasional ice cream fix.
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Not to be a buzz kill for all those with no ice cream maker, but how would you do this WITH an ice cream maker? Would I still whip the cream and fold in the condensed milk and then put it in the ice cream maker? Or would all the mixing flatten the whipped cream?
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Michelle on August 11th, 2011 at 11:55 am
Hi Kim, You really wouldn’t. Churning this would deflate the whipped cream. It’s formulated specifically to not be churned. Quick and easy!
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Lisa on March 13th, 2013 at 1:32 pm
Couldn’t you blend the SWC and the cream, then stir in some mix ins and use in your ice cream churn?
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Lisa on March 13th, 2013 at 1:33 pm
That should be SCM (sweetened condensed milk), not SWC. Sorry, I had heavy whipping cream (HWC) on the brain.
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When I saw the title I thought this was going to be this ice cream from Two Peas http://www.twopeasandtheirpod.com/two-ingredient-banana-peanut-butter-ice-cream/comment-page-2/#comment-56701. You should give that one a try too!
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I dont have and Ice cream machine, and this look georgeous and delicious!!gloria
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Interesting with two ingredients, really three, right, with the mix-in. I still have to find time to try out our next ice cream maker.
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I would have never thought to make ice cream this way! It sounds purely fantastic!
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This “2 ingredient” icecream requires 3 incredients. -_-’
Still looks yummy though. Good job.
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I love ice cream and I don’t have an ice cream maker so I’m always looking for a recipe that really tastes good without the ice crystals. This recipe was developed for making without using an ice cream maker.
My sister “the cook” sent me a similar recipe last week and I had to make since it was so easy and quick to make. I haven’t posted it yet, but I will say that it is absolutely delicious, and sooooooooo easy. I will post my recipe in a few days (as soon as I get through my “to do” list).
Thanks so much for sharing,
Joanne
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Hi Michelle,
I made this last night with the exception of adding about 1 cup of Fluff and mini marshmallows instead of PB cups. I had just made chocolate chunk cookies with bits of graham cracker inside the cookie dough and though a marshmallow flavored ice cream would make a cool version of a S’mores Ice Cream Sandwich:) Anyways, I found after freezing it for about 10 hours, it’s very soft and started melting pretty quick. It reminded me very much like Cool Whip (which is probably very similar to how Cool Whip is made anyways).
Any tips or ideas on how to make this type of ice cream hard?
Thanks,
Kristin
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Michelle on August 11th, 2011 at 5:12 pm
Hi Kristen, Mine froze hard. I’m wondering if the marshmallow fluff kept it soft and from freezing hard?
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Kristin on August 11th, 2011 at 5:26 pm
Hi Michelle,
Thanks for replying back so quickly. That does make sense now that I think about it, usually any ice cream with marshmallow does tend to be on the softer side.
I feel a bit deflated now since I had so many other ideas and I’m worried the same thing will happen. I really like the idea of adding different liquors (Amaretto, Kahlua, rum, etc.) any advice on that using this Two Ingredient Recipe? I really should just go out and invest in an ice cream maker, lol.
Any tips on the “alcohol avenue” would be greatly appreciated!
Thanks again,
Kristin
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Michelle on August 11th, 2011 at 5:29 pm
Hi Kristin, Alcohol does tend to keep ice cream a little softer, but not drastically. I think you would be okay using a couple of tablespoons. Have fun experimenting!
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Kristin on August 11th, 2011 at 5:39 pm
Thank you! I appreciate it. I’ll let you know how any new flavors come out…
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I will try to make this. Im yet to make a hand made ice cream that’s not icy.
Brown eye gave me a couple of tips…fingers crossed they work. I’m in Australia so bummer we don’t have peanut butter cups
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Christy on September 9th, 2011 at 7:55 pm
CRAZY! I would have never thought that you wouldn’t have PB cups!!! Maybe just add some chocolate chips and some peanut butter chips!
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marietta on September 11th, 2011 at 10:32 am
We don’t have peanut butterchips either. I used something similar kinda like a pb cup but it had caramel inside…it was good.
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I am so excited about this recipe. I have never made homemade Ice Cream and have been wondering if it is worth it to buy an Ice Cream maker. Now I can try this out first. YAY! I followed the link you provided and that Nutella one sounds really good too!
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I do this at home with chocolate cookies smashed, it’s amazing
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It’s in the freezer…no ice crystals yet!
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Made this yesterday! I made half black raspberry and half krispie kreme dounut! Both are delicious. As someone who has always wanted to make homemade ice cream but lacked an ice cream maker this recipe is perfect! It was super quick and easy!
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You know i have bookmarked all your peanut butter recipes? I have them all haha I just need time to make them, just waiting for the perfect moment!
Hugs
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I made this with peanut butter and pb cups mixed into the sweetened condensed milk portion. I can not believe how good this is. Thanks for sharing this recipe.
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Hi there! I am interested in making this. But I can’t find any half and half in our market here. Any suggestion on how i might replace that?
Thanks
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Aik! I posted the comment on the wrong post! The above comment was meant to be for the Malted milk ice cream =__=
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i love how easy this is!! I’ve got to try this!! Heather Christo has a great mint simple syrup! i wonder if I can mix that in to get a mint chocolate chip ice cream?!
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mmmm looks good!
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