Reese's Milkshake Recipe for a Creamy Peanut Butter Treat

This Reese’s milkshake blends vanilla ice cream, milk, peanut butter, and chopped Reese’s Peanut Butter Cups into a thick, cold treat. It comes together in a blender in minutes, and you can easily adjust the milk for a sip-through-a-straw shake or a spoonable one.

Ingredients

3 cups (about 450 g) vanilla ice cream, slightly softened so it is easy to scoop
3/4 cup (180 ml) cold whole milk, plus more if needed to thin the shake
4 standard Reese’s Peanut Butter Cups (about 80 g), roughly chopped
2 tablespoons (32 g) creamy peanut butter
1 tablespoon (15 ml) chocolate syrup, plus extra for the glasses if desired
1/2 teaspoon vanilla extract (2.5 ml), optional, for a fuller vanilla aroma
1/2 cup (120 ml) whipped cream, optional, for topping
1 additional Reese’s Peanut Butter Cup (about 20 g), chopped, optional for topping
1 tablespoon (about 10 g) chopped roasted peanuts, optional for topping

Instructions

Prepare the glasses and candy. If you want chocolate streaks inside the glasses, drizzle a little chocolate syrup around the inside of each one and set them in the freezer while you blend. Roughly chop the four peanut butter cups. Pieces around 1/4 inch (6 mm) blend easily; save a few small pieces if you would like flecks of candy in the finished shake. Set the optional toppings aside.
Load the blender. Add the milk, peanut butter, chocolate syrup, and vanilla extract to the blender first. Add the chopped peanut butter cups and then the ice cream. Putting the liquid ingredients near the blades helps them move, while adding the ice cream last keeps the mixture from becoming too loose before blending.
Blend until smooth and thick. Start on low, then increase to medium or high and blend for about 20 to 30 seconds, just until the ice cream and candy are combined. Stop the blender and scrape down the sides with a spatula if peanut butter or candy is stuck above the blades. Blend again briefly. Avoid running the blender for a long time: friction warms the shake and can make it thinner.
Check the consistency. The shake should pour slowly but still move when you tilt the blender jar. For a thinner shake, add milk 1 tablespoon (15 ml) at a time and blend for a few seconds after each addition. For a thicker shake, add another small scoop of ice cream and pulse until combined. Taste it before adding anything else; the candy and chocolate syrup already contribute sweetness.
Pour and finish. Divide the shake between the two chilled glasses. Add whipped cream, chopped peanut butter cup, and chopped peanuts if using, then serve right away with wide straws or long spoons. The candy pieces can settle as the drink stands, so give each glass a quick stir before drinking if needed.

Tips

Use scoopable, not melted, ice cream. Ice cream that has softened just enough to scoop blends more easily than a rock-hard tub, but it should still be cold. If it is very firm, let the measured amount stand for a few minutes while you prepare the glasses. Melted ice cream makes the shake runny and can leave it less frosty.
Adjust thickness gradually. It is easy to thin a thick shake, but harder to fix one that has become watery. Begin with the measured milk, blend, and add more in small splashes only if necessary. If the blender struggles, stop it before adding milk rather than letting the motor run against a frozen mass.
Choose your peanut butter with texture in mind. Creamy peanut butter gives the shake a smooth finish. Natural peanut butter can work, but stir it thoroughly first so the oil is evenly mixed; separated oil may make the shake greasy. Crunchy peanut butter adds small nut pieces and a less uniform texture.
Keep the candy pieces manageable. Rough chopping makes the cups easier to blend and reduces the chance of large pieces lodging near the blades. For a shake with distinct candy bits, blend the base first and pulse in a small handful of chopped cups at the end. Do not put fingers or a utensil into a running blender.

Serving Suggestions

Serve the shake immediately while it is cold and thick. A tall chilled glass gives it room for a topping of whipped cream, but a short glass with a spoon works well if you make it extra thick. A wide straw is more useful than a narrow one, especially if you leave small pieces of peanut butter cup in the mixture. For a simple finish, add a light drizzle of chocolate syrup rather than a heavy layer that can overpower the peanut flavor.

This is a rich dessert drink, so smaller servings can be satisfying after a meal. For a casual gathering, pour it into four small glasses instead of two full-size ones and offer the toppings separately. Guests can choose whipped cream, chopped candy, or peanuts without changing the base recipe. If serving a crowd, blend in batches rather than filling the blender beyond its marked capacity; an overfilled jar can spill or blend unevenly.

Variations

Make it extra chocolatey: Add 1 tablespoon (15 ml) unsweetened cocoa powder or another tablespoon of chocolate syrup. Cocoa gives a deeper, less sweet chocolate note and can make the shake slightly thicker, so add a splash of milk if needed. A spoonful of chocolate chips can also be pulsed in at the end for little crunchy pieces.

Use chocolate ice cream: Replace the vanilla ice cream with 3 cups (about 450 g) chocolate ice cream. The result tastes more like a chocolate-peanut butter shake and will be sweeter and more chocolate-forward. You can leave out the chocolate syrup at first, taste the blended shake, and add it only if you want a stronger chocolate flavor.

Make a dairy-free version: Use a dairy-free vanilla frozen dessert and an unsweetened oat, soy, or almond beverage in place of the ice cream and milk. Choose a peanut butter cup or chocolate-peanut candy that is specifically labeled dairy-free, since many standard peanut butter cups contain milk ingredients. The thickness and sweetness will vary between brands, so start with the same quantities and adjust the milk after blending.

Make it malted: Blend in 1 tablespoon (about 7 g) malted milk powder for a toasted, malty note. Malted milk powder is not the same as plain malt extract, and most versions contain milk and barley; check the package if you are avoiding either ingredient. It makes the shake a little sweeter and more rounded, so taste before adding extra syrup.

Reduce the candy pieces: For a smoother peanut butter shake with a hint of Reese’s flavor, use two cups instead of four and blend fully. You can keep the peanut butter amount the same for a clear peanut taste, or reduce it to 1 tablespoon (16 g) for a milder finish. The texture will be smoother, with fewer chocolate-and-peanut-butter flecks.

Storage and Reheating

A milkshake is best served as soon as it is blended, before the ice cream melts and separates. If you need to hold it briefly, cover the glass or blender jar and refrigerate it promptly; do not leave a dairy-based shake at room temperature for more than 2 hours. For the best texture, drink it within 24 hours. Stir or briefly reblend before serving, since the liquid may separate and candy pieces may sink. It will not return to exactly the same thick texture after sitting.

To keep it longer, transfer the shake to a freezer-safe airtight container, leaving a little space at the top, and freeze for up to 1 month for best quality. Thaw it in the refrigerator until it is soft enough to scoop, usually about 30 to 60 minutes depending on the container and freezer. Blend it again with 1 to 2 tablespoons (15 to 30 ml) milk if it is too firm. Do not try to reheat a milkshake; warming it will melt the ice cream rather than restore its texture.

Frequently Asked Questions

Can I make a Reese’s milkshake without a blender?
You can make a less uniform version by letting the ice cream soften until it can be stirred, then mixing it with the milk and peanut butter in a large bowl using a sturdy whisk or hand mixer. Finely chop the candy and fold it in. The result will be closer to a thick, hand-mixed shake, with more noticeable candy pieces. Avoid trying to crush hard ice cream by hand; give it a little time to soften first.

How do I make the shake thicker?
Use cold, scoopable ice cream and begin with the full 3/4 cup (180 ml) of milk rather than pouring in extra. If the blended shake is still thinner than you like, add another scoop of ice cream and blend briefly. You can also chill the serving glasses ahead of time. Adding more peanut butter will increase the peanut flavor but does not thicken the drink as effectively as adding ice cream.

Can I use frozen peanut butter cups?
Yes, but let them sit at room temperature for a few minutes before chopping so they are less likely to be rock-hard. Very cold candy can be difficult for some blenders to break up and may leave large chunks. For a smooth shake, chop the cups before freezing or use room-temperature cups. Do not add whole frozen cups to a blender that is not designed to crush hard ingredients.

What can I use instead of Reese’s Peanut Butter Cups?
Use another chocolate-covered peanut butter cup or a similar peanut butter-and-chocolate candy in the same approximate amount. Check the package if you need to avoid particular ingredients, since candy formulations differ. For a simpler substitute, blend in an extra tablespoon (16 g) of peanut butter and 1 tablespoon (15 ml) of chocolate syrup; the flavor will be similar, though you will miss the candy’s chocolate shell and distinct pieces.

Can I prepare the ingredients in advance?
You can chop the peanut butter cups and measure the dry or shelf-stable ingredients ahead, then keep the candy covered at room temperature in a cool, dry place. Keep the ice cream and milk refrigerated or frozen as appropriate, and blend only when you are close to serving. A fully blended shake loses its texture as it sits, so advance preparation is more successful when you prepare the components rather than the drink itself.

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Reese’s Milkshake Recipe for a Creamy Peanut Butter Treat