Table of Contents
Ever dreamt of sipping on a creamy, dreamy shake that tastes like your favorite candy? **Homemade Reeses Cups** fans, this one’s for you! I’ve been on a mission to blend my love for Peanut Butter Cups with an ice-cold treat that packs all the nostalgia without any weird additives. Spoiler alert: it totally works. I’m talking about a thick, rich milkshake swirled with real **Home Made Reese Cups** chunks, a drizzle of chocolate, and maybe—just maybe—a sprinkle from my stash of **Reese’s Pieces Cookies** crumbs. Sound like a sugar rush waiting to happen? You bet. But hey, balance is key: you can dial it back with **Healthy Reeses Cups** swaps or even go wild with **Reeces Peanut Butter Cup Ideas** that rival any dessert bar.
I first tried a version of this at a local diner—think classic milkshake with a peanut butter twist—and knew I had to DIY it at home. Fast forward many taste tests, spilled blenders, and stray chocolate drips later, I nailed the perfect combo of creamy ice cream, real peanut butter, and those iconic peanut butter cups. Whether you’re pairing it with **Reeses Brownies** for a double-choc extravaganza or downing it solo on a lazy Sunday, this milkshake delivers.
Want a protein boost after leg day? I’ve got a **Protein Reeses Cups** hack. Craving something festive? Try the **Homemade Reese’s Eggs** remix around Easter. This guide walks you through every step—from basic ingredients to wild variations—so your blender never sits idle again. Ready to blend your way to paradise? Let’s dive in!
Ingredients
- 2 cups vanilla ice cream (softened)
- 1 cup whole milk (or almond milk for a lighter twist)
- 4 **Homemade Reeses Cups**, chopped into chunks
- 2 tbsp creamy peanut butter
- 2 tbsp chocolate syrup
- Optional: ¼ cup crushed Reese’s Pieces Cookies or mini Reeses Brownies
- Whipped cream (for topping)
- Extra chocolate shavings or chopped **DIY Reeses Cups** pieces
Instructions
- Prep your mix-ins. Chop 4 Peanut Butter Cups into bite-size pieces and set aside. If you want caramel notes, add chopped Reeses Brownies or cookie crumbs.
- Blend the base. In a blender, combine ice cream, milk, peanut butter, and chocolate syrup. Blend on medium speed until smooth. FYI, you want a velvety texture—no stubborn ice chunks.
- Fold in the goodies. Dump those chopped **Home Made Reese Cups** into the blender. Pulse 2–3 times to keep chunks intact (you want surprise bites of peanut butter goodness). Ever wondered why those bites taste so magical? It’s all about texture contrast.
- Check consistency. If it’s too thick, pour in a splash more milk; too thin? Add a scoop more ice cream. IMO, you want something that clings to your straw.
- Plate your masterpiece. Drizzle chocolate syrup inside your glass for that Insta-worthy swirl. Pour in the shake, leaving room for whipped cream and extra toppings.
- Garnish & serve. Top with a generous cloud of whipped cream, sprinkle crushed Reese Pieces Cookies or chocolate shavings, and drop one **DIY Reeses Cup** on the rim for flair. Serve immediately with a wide straw.
Variations
Want to experiment? Here are three creative twists:
- Protein Reeses Cups Shake: Swap milk for chocolate protein shake, use low-fat ice cream, and toss in a scoop of vanilla whey. You’ll nail that post-workout fix without sacrificing flavor.
- Healthy Reeses Cups Shake: Use frozen bananas, Greek yogurt, a dab of all-natural peanut butter, and unsweetened almond milk. Stir in 2 chopped **Healthy Reeses Cups** for a guilt-free treat.
- Reeses Dessert Remix: Add a spoonful of brownie batter or a few chunks of Reesess Peanut Butter Cup Ideas like salted caramel cups. The contrast of chewy brownie or caramel with your shake? Chef’s kiss.
- Homemade Reese’s Eggs Special: Around Easter, swap standard cups for your own **Homemade Reese’s Eggs**, chopped and mixed in. Bright pastel eggs make this festive and fun.
Serving & Tips
Serve it chilled: Chill your glasses in the freezer a few minutes before pouring to keep the shake icy longer. Ever had a shake melt before you finish? Not fun.
Storage hacks: You can pre-chop **DIY Reeses Cups** and store them in an airtight container for up to a week. If you’ve got leftover shake (unlikely, but possible), freeze it in popsicle molds for mini milkshake pops.
Cozy seasonal twist: In fall, stir in a pinch of cinnamon or pumpkin spice. Top with a cinnamon-sugar-dusted cup piece. Autumn vibes meet candy cup heaven.
Final Thoughts
I still remember the first time I nailed this recipe—my blender leaked chocolate all over the counter, and I couldn’t stop laughing. But hey, messes often lead to the best memories, right? Whether you stick with the classic **Reeses Cup Milkshake** or go wild with a Protein Reeses Cups or Healthy Reeses Cups version, you’ll end up with a treat that feels like a hug in a glass. So next time your sweet tooth calls, you know exactly what to do. Cheers to sugar, smiles, and **Homemade Reeses Cups** magic!
FAQs
Can I use peanut butter powder instead of creamy peanut butter?
Absolutely. Peanut butter powder blends smoothly, cuts down fat, and amps up the peanut flavor. Just mix 2 tbsp powder with a little milk before adding to your blender.
How do I make this dairy-free?
Swap to coconut or almond milk and use dairy-free ice cream. Ensure your **DIY Reeses Cups** use dairy-free chocolate and non-dairy peanut butter.
Can I prep this the night before?
I don’t recommend blending it ahead—milkshakes lose their frothy texture. But you can prep mix-ins and chill your glass for a quick assembly in the morning.
What’s the best way to store leftover chopped cups?
Keep them in a sealed container in the fridge for up to 5 days. If you freeze them, they’ll last a month but might clump when added to your shake.
Follow me on Pinterest for more Homemade Reeses Cups recipes!
