Prepare to indulge in the creamiest homemade ice cream experience with this Reese Sticks frozen custard recipe. Perfect for peanut butter enthusiasts, it combines the rich flavors of Reese Sticks with a smooth, silky smooth custard base, creating a dreamy, frozen treat. For

As a lifelong fan of both peanut butter and ice cream, this combination just made sense! Creamy custard with the crunchy Reese Sticks brings frozen custard to a whole new level. It has become a personal favorite and the hit of all my family gatherings. If you really want to take the peanut butter obsession up a notch, add some melted peanut butter to the recipe.

Freshly frozen Reese Sticks frozen custard being scooped into bowls

The chemistry of frozen custard

The magic of this frozen custard lies in its base – a rich mixture of heavy cream, milk, and egg yolks. The eggs act as emulsifiers, lending a creamy texture and preventing ice crystals from forming, ensuring a smooth, velvety consistency. The addition of Reese Sticks introduces a delightful contrast in texture, making each bite a blend of creamy and crunchy.

What makes this frozen custard different from regular ice cream?

The key difference is the use of egg yolks, which provide a richer texture and creamier base compared to traditional ice cream.

Can you make Reese Sticks frozen custard without an ice cream machine?

Yes, although an ice cream machine helps in achieving a smoother texture, you can manually freeze and stir the mixture periodically to mimic the churning process.

How do you store homemade frozen custard?

Store it in an airtight container in the freezer. It can be kept there for up to 3 months, although it is best consumed within 1 month for optimal texture and flavor.

Is this recipe adaptable for dietary restrictions?

You can substitute the dairy with lactose-free or non-dairy alternatives. However, the egg yolks are essential for the custard base.

How to temper eggs

  • Heat the cream, milk and sugar in a sauce pan
  • Crack and separate the egg yolks into a bowl, then whisk them up
  • Once the cream mixture is piping hot, but not yet boiling, slowly pour in about 1/4 cup of the hot mixture into the egg yolks while you are rapidly whisking the yolks
  • Repeat that process 5 times
  • Slowly pour the egg yolk mixture into the sauce pan with the remaining cream mixture, while rapidly whisking the cream

By following this process, you will cook the egg yolks without having to worry about them solidifying.

slowly pouring the hot cream mixture into the egg yolks
slowly pouring the egg yolk mixture into the hot cream mixture

What is in frozen custard?

Heavy whipping cream

Provides the creamy base and richness.

Whole milk

Balances the creaminess with its lighter texture

Granulated sugar

Sweetens the custard.

Egg yolks

Key to the custard’s creamy texture and acts as a thickener.

Vanilla extract

Adds depth and enhances overall flavor.

Fine sea salt

Elevates the flavors.

Reese Sticks

Adds a crunchy, peanut buttery element.

Melted peanut butter

Enhances the peanut butter flavor throughout the custard.

Freshly frozen Reese Sticks frozen custard being scooped into bowls

Can you make frozen custard ahead of time?

Totally! The custard base can be prepared and refrigerated up to 2 days before churning, allowing flavors to meld.

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Reese Sticks Frozen Custard

Author: Madison Reid
Prep Time: 30 minutes
Cook Time: 30 minutes
Chill Time: 8 hours
Servings: 6 servings
This will be the creamiest homemade ice cream you will ever make, add in peanut butter & Reese stix for a peanut butter lovers dream.


  • 2 cups heavy whipping cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 6 egg yolks
  • 2 tsp vanilla extract
  • 1 pinch fine sea salt
  • 1 cup Reese Stix, chopped
  • 1/2 cup peanut butter, melted


  • In a medium saucepan, combine heavy whipping cream, milk & sugar, place over medium heat
  • Cook until simmering
  • While getting the mixture up to temperature, take egg yolks in a separate bowl and whisk until a little lighter in color
  • Once cream mixture is warmed, take a ¼ measuring cup and slowly pour the cream mixture into the egg yolk whole while constantly whisking. Repeat 5 times
  • Once the egg yolks are tempered, slowly pour egg mixture into sauce pan while constantly whisking
  • Add vanilla and salt
  • Simmer until thickened, stirring constantly
  • Pour mixture into a bowl with a lid and place in fridge for 8 hours to cool, or longer. This can sit in your fridge for 2 days
  • Once cooled, churn in an ice cream machine until frozen
  • Fold in Reese Stix & peanut butter, after adding toppings its best to let set in the freezer for another 2 hours


Calories: 484kcal Carbohydrates: 38g Protein: 6g Fat: 35g Saturated Fat: 21g Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Cholesterol: 289mg Sodium: 52mg Potassium: 159mg Sugar: 38g Vitamin A: 1492IU Vitamin C: 0.5mg Calcium: 126mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.