Reese's-Style Chocolate Peanut Butter Ice Cream
A Reese's-style chocolate and peanut butter ice cream made without store-bought cups. The cocoa-peanut base is studded with homemade layered pieces: a lightly sweetened peanut butter center between two thin layers of milk chocolate.
- Prep
- 35 min
- Program
- ICE CREAM
- Level
- Easy
- Price
- €€€
Prepare the mix-ins
Melt the milk chocolate in a heatproof bowl over a pan of barely simmering water, or microwave it in 15-second bursts, stirring after each burst.
Spread half the chocolate in a very thin layer on baking parchment. Freeze for 5 minutes, just until set.
Stir 30 g of the peanut butter with the icing sugar until a thick paste forms. Spread it evenly over the set chocolate.
Cover with the remaining chocolate and freeze for 5 to 10 minutes, until set but not brittle. Cut the slab into pieces about 5 mm wide with a thin-bladed knife, then keep them covered in the freezer until needed.
Prepare the base
Add the remaining 50 g of peanut butter, granulated sugar, cocoa powder and salt to a mixing bowl. Pour in a small amount of the milk and whisk into a smooth paste with no visible cocoa lumps.
Gradually whisk in the remaining milk, then whisk in the heavy cream until fully combined.
Freeze and spin
Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.
Close with the storage lid and freeze flat for 24 hours.
Once fully frozen, run the ICE CREAM program.
If the texture is powdery or crumbly after the first cycle, run RE-SPIN.
Still not right after re-spinning? See how to fix the texture.
Add the mix-ins
Make a hole about 4 cm wide down the center of the ice cream, add the frozen chocolate-peanut butter pieces and run the MIX-IN program.
Serve
Serve immediately, while the ice cream is still nice and creamy.
Storing leftovers
Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.
Tips
- Keep the layered pieces frozen until the MIX-IN cycle to prevent them from shattering completely during processing.
- Cut the slab before the chocolate becomes fully hard to reduce cracking.
Nutrition | 100 g | Pint |
|---|---|---|
| Calories | 259 | 1,372 |
| Protein (g) | 6.9 | 36.6 |
| Carbs (g) | 18.9 | 100.1 |
| Fat (g) | 18.7 | 99.1 |