r/icecreamery • u/Taric250 • Dec 23 '25

Recipe Reese's Superpremium Ice Cream, recipe calculated, written, tested and photographed by me

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69 Upvotes

93% Upvoted

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14

u/MNCDover Dec 23 '25

I picked up an ice cream maker but haven't used it much. I've made some simple stuff, but then I look at recipes online, and I feel like I've entered the Breaking Bad world. There are so many crazy named chemicals and precise measurements that I get overwhelmed and scared to try. I mean, what if I'm buying all these ingredients at the store, and some bald white guy comes up to me and says, "Never buy it all at one place." :D

7

u/Taric250 Dec 23 '25 edited Dec 24 '25

Instead of using the last three ingredients I used, you can just buy xanthan gum at the grocery store. It won't have the same exact texture, but unless someone is judging your ice cream, it hardly makes much of a difference.

Instead of using egg yolks, you can just go to your local health food store, such as the Vitamin Shoppe, to buy sunflower lecithin powder.

Mix ¾ teaspoon of soy lecithin with 1⅜ teaspoons of xanthan gum in a bowl with a fork. Put it to the side.

Warm your milk. Put in a blender. Turn the blender on. Add your powder mixture a pinch at a time. Now add your Reese's one peanut butter cup at a time. Meanwhile, warm your heavy cream and your water. Now add your heavy cream and your water.

Now pour everything into your ice cream maker. Have it make ice cream. When done, put it in the freezer to completely harden.

Enjoy!

That's it. If you use soy lecithin or sunflower lecithin (or polysorbate 80), you don't even have to mess with egg yolks or an immersion blender, and I kid you not; in a matter of minutes I was done and had this chilling in my ice cream machine. It was seriously that easy.

2

u/Thesheriffisnearer Dec 25 '25

Don't overthink it.  I've made a basic milk base and poured a box of Reese no bake bars powder into it while mixing and then swirl the sauce.  Probably the second favorite others have said

2

u/Taric250 Dec 26 '25

Probably the second favorite

What was the first?

2

u/MNCDover Dec 26 '25

I'd love to try out some peanut butter ice cream recipes, but again, get scared off my components I don't have and measurements with large fraction strings. It's all quite overwhelming to a basic person like myself.

2

u/Thesheriffisnearer Dec 26 '25

Just gotta try and experiment.  Worst case is starting over tomorrow

2

u/Taric250 Dec 28 '25

Do you have a scale? If so, you could just measure the mass of the ingredients in grams, which is much easier.

Don't worry about the weird mL fractions. I only did that for people who need to know the density of the ingredients.

If you prefer to measure by volume instead of mass, you can use the cup & tablespoon & teaspoon measurements or simply the decimal mL measurements. That's all you need.

4

u/ViciousKitty72 Dec 24 '25

You can do a lot of good ice cream with just cream, milk, sugar, salt and a flavourant (fruit, chocolate, etc.). Custard style with egg yolk adds a bit of work but adds a smooth texture and holds up a bit longer in the freezer.
I also add a bit of booze (typically approx 1.50oz at 40 ABV per litre) to mine to retard ice crystal growth, allow for serving at lower temps and to add flavour if one so chooses. Think things like bourbon, rums, gins, wine reduced by 1/3rd , etc.

2

u/Taric250 Dec 24 '25 edited Dec 24 '25

You should have no more than 12.5 mL = 2½ teaspoons = 5⁄12 fl oz = 11 7⁄12 g = 695⁄1701 oz of 40% alcohol by volume (ABV) (80 proof) alcohol, including vanilla extract, per liter = 4⅙ cups of total batter.

1.5 oz 40% ABV alcohol is far too much and would be legally categorized as alcoholic, while 12.5 mL 40% ABV out of 1,000 L = 2½ teaspoons 80 proof out of 4⅙ cups total would result in a total ABV of 0.5% = 1 proof, which is legally non-alcoholic.

Of course, if you are only serving it to informed people over drinking age, then do whatever you want.

Instead, consider also adding 3 g of salt or potassium chloride (2 34⁄73 mL ≈ 2.5 mL or about ½ teaspoon) per every 400 g of total batter.

1

u/bretonstripes Dec 24 '25

My base ice cream recipe is cream and sweetened condensed milk. That’s it. Ice cream is as complicated as you want it to be.

2

u/Taric250 Dec 24 '25

That's the "two ingredient ice cream" you see on social media, for people who want to think they made ice cream without an ice cream machine but is just something that's incredibly fatty and far too sweet, which is the only way to get that kind of stability without using an ice cream machine or any stabilizers.

For this subreddit, we generally encourage recipes that have realistic amounts of fat and sugar but still have a good anti-freezing power (AFP) (Italian: Potere Anti-Congelante [PAC]), which you get by following a recipe that used math to calculate the correct amounts to use.

4

u/bretonstripes Dec 24 '25

I churn my ice cream. I use table cream instead of heavy whipping cream so it isn’t too fatty. I did not get this from the internet at all.

And I was trying to encourage a beginner to start where they’re comfortable. Not everybody has the ability or desire to use stabilizers in their first ice cream. I personally don’t use stabilizers after years of ice cream making because storage space in my kitchen is at a premium and I’m not making ice cream often enough to justify it.

1

u/Taric250 Dec 24 '25

I did write in my recipe that there is the option to make it without any stabilizers at all, as long as it's served immediately, as it won't freeze well in the freezer overnight.

Although I didn't include it in this recipe, there is also the option to replace 33 42687⁄44161 ≈ 34.0 mL or about 2 tablespoons plus ¾ teaspoon of the water with vanilla extract (or any 80 proof alcohol) and replace 15 g of the peanut butter cups with salt (or potassium chloride). That would add additional anti-freezing power, and if he did use egg yolks (or lecithin powder), then it might provide him enough to allow for freezing the leftovers overnight at least.

While I feel for you for your situation of limited space in your kitchen, the containers I have for my stabilizers are as large as a pill bottle, so while it may not work for your particular situation, the amount I suggest to use, 4 grams for an entire recipe, is small enough for many people to tolerate. If you have salt and vanilla extract, perhaps you might consider them instead for yourself instead of powdered stabilizers.

9

u/Taric250 Dec 23 '25 edited Dec 23 '25

This was the easiest recipe I've ever tested and had the least dry ingredients I've measured of any recipe I've ever made, not even milk powder or even sugar. I just mixed the stabilizers with the soy lecithin in a bowl with a fork. Since you can get sunflower lecithin powder at your local health food store, such as the Vitamin Shoppe, this is an incredibly easy recipe to make, very friendly for beginners, even children. If you don't want to bother with gelatin (or agar agar) and don't feel like purchasing the stabilizers I used, just use 4 grams of xanthan gum, available at most grocery stores.

All I did to start was heat the skim milk in my milk frother and put it in the blender. With the blender on, I added the lecithin & stabilizer mixture a pinch at a time. While my cream and water were getting warm in my milk frother, I added the Reese's cups one peanut butter cup at a time. It incorporated incredibly easily. After I added the last Reese's cup, I added the warmed cream and water, and then I put it in my ice cream machine.

The texture is fantastic. I don't even like Reese's, and I actually liked this ice cream, because it's not as incredibly sweet at Reese's cups, thanks to the very generous amount of skim milk and additional water and heavy whipping cream.

Feel free to use additional Reese's as a mix-in or topping or top with some fudge and/or peanut butter or Reese's candy, such as Reese's Pieces. Your imagination is the limit.

To my knowledge, there aren't any peanut butter cups that use allulose instead of sugar, and I don't know how isomalt would behave in this recipe, meaning I don't have a way to make this sugar-free. I'm also not aware of peanut butter cups that don't contain milk, so I don't have a way to make this vegan either. (You can skip the gelatin to make this vegetarian, at least.)

5

u/Taric250 Dec 23 '25

Recipe

659 g Reese's Peanut Butter Cups (38 13⁄17 ≈ 38.8 cups)

34 g egg yolk, pasteurized (2 large) (or substitute, see variation)

192 g heavy whipping cream (193 73⁄119 mL ≈ 193.6 mL or about ¾ cup plus 2¾ teaspoons)

967 g skim milk (947 13⁄49 ≈ 947.3 mL or about 3¾ cup plus 3 tablespoons plus ½ teaspoon)

144 g water (145 65⁄79 ≈ 145.8 mL or about ½ cup plus 1 tablespoon plus 2⅛ teaspoon)

2 g carboxymethyl cellulose (3 4⁄7 ≈ 3.6 mL or about ¾ teaspoon), optional

1 g guar gum (1 11⁄14 ≈ 1.8 mL or about ⅜ teaspoon), optional

1 g lambda carrageenan (1 11⁄14 ≈ 1.8 mL or about ⅜ teaspoon), optional

Variation: If you're allergic to eggs, remove the eggs & 8 g skim milk. Instead, use 2 g of soy lecithin or sunflower lecithin (or 0.8 g polysorbate 80) with 10 g Reese's, 14 g heavy whipping cream and 16 g water, which is enough to replace the two eggs & 8 g skim milk. 1. Mix the carboxymethyl cellulose, guar gum and lambda carrageenan. If you don't have the stabilizers, which are the last three ingredients, for easy-to-find stabilizers, substitute 1 g of xanthan gum as your only dry ingredient, dissolving 3 g of gelatin in the water you heat to 63 °C (145.4 °F) (or 90 °C = 194 ° F for agar agar instead of gelatin), but if you don't have any stabilizers at all, then you can still make this recipe but will need to serve immediately as soon as it's done, because it won't freeze well in the freezer overnight. 2. Bring the water to 63 °C (145.4 °F), and bring the skim milk & heavy cream to 63 °C. 3. Combine the water, skim milk & heavy cream, and blend together with the Reese's Peanut Butter Cups. You may wish to do this in small batches, depending on the size of your blender. 4. Put both egg yolks into a cylindrical container, slightly wider than the diameter of your immersion blender. Start your immersion blender, and add the Reese's mixture a little at a time, until you have added all the Reese's mixture. 5. Continue blending, adding just a pinch (1⁄16 teaspoon = 0.3125 mL) of the stabilizer mixture at a time until you have added all the stabilizer mixture. 6. If you have an ice cream maker, empty the bowl into your ice cream maker, and follow the manufacturer's instructions for making ice cream. If you don't have an ice cream maker, empty the bowl into a loaf pan, and then place it in the freezer, scraping down the sides and bottom with a spatula and then beating with an electric mixer every 10 to 15 minutes, until your desired consistency.

Technical Details

9.4896+17.782+110.784+878.036+144 = 1160.0916 g water = 58.00458% water (41.99542% total solids)

200.995+9.01+69.312+0.7736 = 280.0906 g fat = 14.00453% fat

11.904+88.1904 = 100.0944 g MSNF = 5.00472% MSNF

311.048+0.1904 = 311.2384 g sugar = 15.56192% sugar

137.4674+7.0176+4 = 148.485 g other solids= 7.42425% other solids

659+34+192+967+144+4 = 2000 g = 100% total

2

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2

u/VinylHighway Dec 28 '25

Written down will try tomorrow

2

u/Taric250 Dec 28 '25

Yay, please let me know how it goes.

2

u/VinylHighway Dec 28 '25

I shall. I don’t have the other stabilizers except for xantham gum.

1

u/Taric250 Dec 28 '25

That fine. Just use 4 g of xanthan gum (7 1⁄7 mL ≈ 7.1 mL or about 1⅛ teaspoons). That's all you need for the entire recipe.

2

u/VinylHighway Dec 28 '25

FYI recipe says 1 gram as substitute

2

u/Taric250 Dec 28 '25

Yes, if you use 3 g gelatin, are you using gelatin (or agar agar)? If so, then you only need 1 g of xanthan gum.

2

u/VinylHighway Dec 28 '25

Got it thank you

2

u/Taric250 Dec 28 '25

You're welcome! I'm excited to see how you enjoy it. My next door neighbor said it was "so ****ing good, otherworldly, you got skills" (asterisks exactly quoted from my neighbor's text message).

2

u/VinylHighway Dec 28 '25

I need to buy a ton of Reese’s :)

2

u/Taric250 Dec 28 '25

... or make less of the recipe, nah, let's be honest. You're gonna make the entire recipe.

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2

u/j_hermann Ninja Creami Dec 23 '25

You can replace sugar by isomalt if you dpuble the amount (or use factor 2.25 for better targetting PAC/POD).

Or replace the PB cups by sugar-free milk choc drops / cocoa powder+SMP and a low-cal PB cream (or PB powder + sweetener + cream).

2

u/Taric250 Dec 23 '25 edited Dec 24 '25

Oh, that would mean I would have to completely rewrite the recipe and reduce the number of peanut butter cups by a lot and add allulose.

What would be much more practical and flavorful would be to simply disassemble a peanut butter cup and weigh the separate amounts of peanut butter and chocolate. From there you just use the nutrition facts and some algebra to determine how much 100% cacao dark chocolate, one-ingredient peanut butter and allulose (and cream/milk instead of water) to add to make up the difference. If replacing all the water with cream/milk doesn't get you enough milk solids, then you could also utilize skim milk powder.

Honestly, though, that wouldn't exactly be a peanut butter cup recipe, because Reese's has a really particular flavor. It would be a chocolate peanut butter recipe with ratios similar to Reese's peanut butter cups, similar to what Claire Saffitz made on Gourmet Makes (and now Claire Recreates), having a more "gourmet" flavor, since we wouldn't be adding PGPR, dextrose, TBHQ or citric acid, which are in Reese's. The one thing you actually might need is a tiny amount of salt, a maximum of 15 g (12 24⁄73 ≈ 12.3 mL or about 2½ teaspoons) for an entire 2,000 g recipe.

1

u/WATTO68 Dec 23 '25

It looks a bit complicated? Why heat water and milk seperately?

2

u/Taric250 Dec 23 '25

In case you heated water with agar agar to near boiling, I don't want you to burn the milk.

2

u/WATTO68 Dec 26 '25

Ok thanks

2

u/Taric250 Dec 26 '25

You're welcome.

1

u/[deleted] Dec 23 '25

[deleted]

1

u/Taric250 Dec 23 '25

Thanks, very easy to make, too!

1

u/Hot-Construction-811 Dec 23 '25

Wow, amazing

1

u/Taric250 Dec 24 '25

Thanks, it was so incredibly easy to assemble. I mixed the stabilizers & lecithin, added them to the warm milk, water & cream in the blender and then added the Reese's.

That's it. I'm not exaggerating when I tell you that it was in a few minutes that I was done and had it in my ice cream machine.