Reese’s Peanut Butter Shake: Easy Crackable Shell Copycat

A crackable dark chocolate shell, a creamy peanut butter shake, and Reese’s toppings. This copycat gives you the smash-the-top experience from the fast-food version, made in your own kitchen with a blender and a quick homemade magic shell.

why make this recipe

The original inspiration is a Reese’s peanut butter shake with fudge sauce, topped with a hard dark chocolate shell that you break through with a spoon. At home you can get the same effect with ingredients you may already have. The shake is ice cream, milk, peanut butter, and fudge sauce, and the shell is chocolate chips, peanut butter, and coconut oil melted together. It hardens within seconds on a cold surface. It’s quick, easy to adjust, and looks great on camera when the spoon cracks the shell.

how to make Reese’s Peanut Butter Shake

Ingredients

For the crackable chocolate shell

• ½ cup dark or semi-sweet chocolate chips
• 2 tablespoons creamy peanut butter
• 1 tablespoon refined coconut oil

For the peanut butter shake (makes 2)

• 3 cups vanilla ice cream, slightly softened
• ½ cup cold milk, plus more if needed
• ¼ cup creamy peanut butter
• 3 tablespoons fudge sauce or chocolate syrup, plus extra for lining the glasses

For topping

• Whipped cream
• Mini peanut butter cups, chopped
• Reese’s Pieces, chopped or whole

Directions

1. Chill the glasses: Place two tall glasses in the freezer for at least 10 minutes. Cold glasses help the chocolate set and keep the shake thick.
2. Make the shell: Combine the chocolate chips, peanut butter, and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring after each, until smooth. Let it cool for a few minutes so it is warm, not hot.
3. Line the glasses: Drizzle a little fudge sauce inside each chilled glass, turning the glass so it streaks down the sides.
4. Blend the shake: Add the ice cream, milk, peanut butter, and fudge sauce to a blender. Blend until smooth and thick, adding a splash more milk only if the mixture will not blend.
5. Pour the shakes: Divide the shake between the prepared glasses, leaving about ½ inch of space at the top.
6. Add the shell: Spoon or pour the warm chocolate mixture over the top of each shake. Wait about 30 to 60 seconds for it to harden into a shell.
7. Finish and serve: Add whipped cream, chopped peanut butter cups, and Reese’s Pieces. Serve immediately with a long spoon and crack through the shell.

how to serve Reese’s Peanut Butter Shake

Serve the shake right away while the shell is crisp and the shake is thick. Give each person a sturdy spoon or a wide straw, since the shell needs to be cracked before drinking. It works well as a dessert for two, a movie-night treat, or a Halloween party drink. Pair it with salty pretzels or popcorn for a sweet-and-salty snack board.

how to store Reese’s Peanut Butter Shake

Make and serve the shake fresh, because it will melt and the shell will soften as it sits. You can make extra shell mixture ahead and keep it at room temperature in a jar, since refrigerating it can make it harden. Warm it gently in the microwave and stir before using. Freeze leftover shake in a covered container, then let it soften slightly and re-blend with a splash of milk.

tips to make Reese’s Peanut Butter Shake

• Use refined coconut oil so the shell does not taste like coconut; it also helps the chocolate harden on cold ice cream.
• Let the melted shell cool slightly before pouring, so it does not melt the top of the shake.
• Keep the shake thick. A runny shake will not support the shell, so add milk a splash at a time.
• Use creamy, commercial-style peanut butter, which blends smoothly.
• Work quickly once the shell is on the shake, and add the toppings right away.

variation

Use chocolate ice cream for a deeper chocolate flavor. Swap the dark chocolate chips for milk chocolate if you want a sweeter, less bitter shell. Blend a few chopped mini peanut butter cups into the shake for extra texture, as some Reese’s milkshake recipes do. For a lighter version, use less fudge sauce and top with a small spoonful of whipped cream instead of a large swirl.

FAQs

How does the chocolate shell get hard?

The coconut oil in the melted chocolate mixture firms up quickly when it touches a cold surface, so the shell hardens on top of the shake in about a minute.

Can I use a different ice cream?

Yes. Vanilla is the closest to the original idea, but chocolate ice cream also works well.

Can I make the shell ahead of time?

Yes. Store the shell mixture in a jar at room temperature and rewarm it gently before using.

Why won’t the shell crack cleanly?

The shell may be too thin or the shake may be too soft. Use a thicker shake and spoon on enough chocolate to make a layer.

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Ellie

Reese’s Peanut Butter Shake

A creamy peanut butter shake with fudge sauce and a homemade crackable dark chocolate shell, topped with whipped cream and peanut butter candy.

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Ingredients Equipment Method Notes

Ingredients

  

• ½ cup dark or semi-sweet chocolate chips
• 2 tbsp creamy peanut butter for shell
• 1 tbsp refined coconut oil
• 3 cups vanilla ice cream slightly softened
• ½ cup cold milk plus more if needed
• ¼ cup creamy peanut butter for shake
• 3 tbsp fudge sauce or chocolate syrup plus extra for lining glasses
• Whipped cream for topping
• Mini peanut butter cups chopped, for topping
• Reese’s Pieces for topping

Equipment

• Blender
• Microwave-safe bowl
• Two tall glasses
• Long spoons or wide straws

Method

 

1. Chill two tall glasses in the freezer for at least 10 minutes.
2. Microwave chocolate chips, 2 tbsp peanut butter, and coconut oil in 30-second bursts, stirring until smooth. Cool slightly.
3. Drizzle fudge sauce inside the chilled glasses.
4. Blend ice cream, milk, ¼ cup peanut butter, and fudge sauce until thick and smooth.
5. Divide the shake between the glasses, leaving space at the top.
6. Spoon the warm chocolate mixture over each shake and wait 30 to 60 seconds for it to harden.
7. Top with whipped cream, chopped peanut butter cups, and Reese’s Pieces. Serve immediately.

Notes

Prep time: 15 minutes. Chill time for glasses: 10 minutes. Total time: about 25 minutes. Yield: 2 shakes. Keep the shake thick so the shell sits on top. Store extra shell mixture in a jar at room temperature; do not refrigerate.