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–+ servings

{No-Churn} Reese’s Peanut Butter Oreo Ice Cream

Print Recipe
A delicious blend of creamy vanilla, Reese's Mini Peanut Butter Cups and Mini Reese's Oreos create this home-made Reese's Peanut Butter Oreo Ice Cream.
Course Dessert
Cuisine American
Keyword ice cream recipe, no churn ice cream
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings 6
Author Gayle

Ingredients

  • 1 can sweetened condensed milk I used regular but fat free will work
  • 8 ounces cream cheese softened
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 tablespoon lemon juice
  • 1 (8 ounce) container whipped topping, such as CoolWhip
  • 1 (8 ounce) package mini, unwrapped Reese's Peanut Butter Cups halved
  • 2 cups mini Reese's Oreos or mini Oreo cookies roughly chopped

Instructions

  • In a large bowl, combine sweetened condensed milk and cream cheese and mix together until smooth with a hand mixer. Add in vanilla and lemon juice and combine until incorporated. Fold in Cool Whip, peanut butter cups, and oreos until combined.
  • Pour into a resealable container (I used a loaf pan) and freeze for at least four hours, but preferably overnight.
  • Remove from freezer, scoop, and enjoy!

Notes

Ice cream will keep in freezer for up to one month.