Description
A delicious blend of creamy vanilla, Reese’s mini peanut butter cups and mini Reese’s Oreos create this homemade Reese’s Peanut Butter Oreo Ice Cream.
Ingredients
- 1 can (14 Oz. Size) Sweetened Condensed Milk (I Used Regular But Fat Free Will Work)
- 8 ounces, weight Cream Cheese (regular Or 1/3 Fat), Softened
- 1 teaspoon Vanilla Extract
- 1 Tablespoon Lemon Juice
- 8 ounces, weight Cool Whip
- 1 (8 Oz. Size) Package Mini, Unwrapped Reese’s Peanut Butter Cups, Cut In Half
- 2 cups Mini Reese’s Oreos, Roughly Chopped
Preparation
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 standard size loaf pan), cover and freeze for at least four hours, but preferably overnight.
Remove from freezer, scoop and enjoy!
Notes: If sealed in an airtight container, ice cream will keep in the freezer for up to one month.
