Name: Cookie Dough Snickers & Reese’s Ice Cream Recipe
Prep time: 20 min
Cook time: 5 min
Total time: PT-489312H27M53S
Cuisine: American
Ingredients: For the Ice Cream Base:; 2 cups (480 ml) heavy whipping cream, cold; 1 can (14 oz / 400 g) sweetened condensed milk; 1 teaspoon pure vanilla extract; 1/4 teaspoon fine sea salt; For the Edible Cookie Dough:; 1/2 cup (115 g) unsalted butter, softened; 1/2 cup (100 g) light brown sugar, packed; 1/4 cup (50 g) granulated sugar; 1 teaspoon vanilla extract; 1 cup (125 g) heat-treated all-purpose flour*; 2 tablespoons milk; 1/2 cup (90 g) mini chocolate chips; Mix-ins:; 3 Snickers bars, chopped; 5 Reese’s Peanut Butter Cups, chopped; 1/3 cup (80 ml) caramel sauce (homemade or store-bought); To heat-treat flour: Spread on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let cool before using.

If there’s one dessert that truly feels like a hug in a bowl, it’s homemade ice cream — especially when it’s loaded with chunks of cookie dough, gooey caramel, and peanut butter cups. This Cookie Dough Snickers & Reese’s Ice Cream is a dream come true for anyone who loves creamy, crunchy, and chewy textures all at once. Imagine velvety vanilla ice cream swirling with ribbons of caramel, bits of cookie dough, and chopped Snickers and Reese’s cups — every bite delivers a burst of sweetness, saltiness, and pure indulgence.

The best part? You don’t need an ice cream maker to whip up this frozen delight! Whether you’re cooling off on a hot summer day or treating yourself after dinner, this no-churn recipe brings ice cream shop magic right to your kitchen.

Ingredients

Let’s gather everything you need before we dive in. Each ingredient plays a key role in making your ice cream rich, creamy, and irresistibly flavorful.

For the Ice Cream Base:

2 cups (480 ml) heavy whipping cream, cold
1 can (14 oz / 400 g) sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt

For the Edible Cookie Dough:

1/2 cup (115 g) unsalted butter, softened
1/2 cup (100 g) light brown sugar, packed
1/4 cup (50 g) granulated sugar
1 teaspoon vanilla extract
1 cup (125 g) heat-treated all-purpose flour*
2 tablespoons milk (to soften dough)
1/2 cup (90 g) mini chocolate chips

Mix-ins:

3 Snickers bars, chopped into bite-sized pieces
5 Reese’s Peanut Butter Cups, roughly chopped
1/3 cup (80 ml) caramel sauce (homemade or store-bought)

To heat-treat flour: spread it on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let cool before using.

Instructions:

Step 1: Prepare the Cookie Dough

Start by creaming together the softened butter, brown sugar, and granulated sugar in a medium mixing bowl until light and fluffy — about 2–3 minutes. Then, mix in the vanilla extract. Gradually add the cooled, heat-treated flour and stir until combined. The dough should be slightly thick and crumbly. Add the milk one tablespoon at a time until it becomes smooth and pliable. Finally, fold in the mini chocolate chips.
Roll small bite-sized pieces (about ½ inch) and set them aside or refrigerate until ready to use.

Step 2: Make the Ice Cream Base

In a large chilled bowl, whip the heavy cream with a hand mixer or stand mixer on medium-high speed until stiff peaks form. Be careful not to overwhip — it should be fluffy and hold its shape.
In another bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt. Gently fold the whipped cream into the milk mixture using a spatula. Fold just until everything is smooth and well combined — this ensures your ice cream stays light and airy.

Step 3: Add the Mix-ins

Now comes the fun part! Stir in half of your cookie dough bites, chopped Snickers, and Reese’s pieces. Be sure to distribute them evenly without overmixing.

Step 4: Layer the Ice Cream

Spoon half of the ice cream mixture into a loaf pan or freezer-safe container. Drizzle a generous amount of caramel sauce on top and swirl gently with a knife. Add the remaining ice cream, followed by more caramel and the rest of the cookie dough, Snickers, and Reese’s. Swirl once more for that gorgeous marbled look.

Step 5: Freeze to Perfection

Cover the pan tightly with plastic wrap or a lid and freeze for at least 6 hours, or overnight for the best texture. When you’re ready to serve, let the ice cream sit at room temperature for 5–10 minutes before scooping — this helps it soften slightly for that perfect creamy scoop.

Conservation and Storage

Homemade ice cream keeps beautifully in the freezer for up to 3 weeks if stored correctly. To prevent ice crystals from forming, press a piece of parchment paper or plastic wrap directly onto the surface before sealing the container.
Avoid frequent thawing and refreezing, as it can affect the creamy texture and cause your mix-ins to harden.

If you have leftover cookie dough, store it in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 3 months. It makes a delicious snack on its own!

Variations

The beauty of this recipe lies in its flexibility. You can easily adjust it to fit your cravings or what you have on hand:

Chocolate Lovers’ Dream: Replace the vanilla extract with 2 tablespoons of cocoa powder for a chocolate ice cream base.
Nut-Free Version: Skip the Reese’s and Snickers, and add chopped chocolate chunks, fudge swirls, or cookie crumbs instead.
Oreo Twist: Mix in crushed Oreo cookies and chocolate fudge instead of caramel for a cookies-and-cream vibe.
Minty Fresh: Add 1/2 teaspoon of peppermint extract and swap the caramel for chocolate syrup. Top with chopped mint chocolate candies for a refreshing twist.
Protein Boost: Stir in a scoop of vanilla or peanut butter protein powder for an energy-packed dessert.

Each variation brings a new personality to this classic no-churn base — making it a fun recipe to personalize again and again.

Serving Suggestions

When it comes to serving, the possibilities are endless. Here are some ideas to elevate your dessert game:

Classic Sundae: Scoop into bowls and top with whipped cream, extra caramel drizzle, and crushed peanuts.
Ice Cream Sandwiches: Spoon the ice cream between two chocolate chip cookies for an extra-decadent treat.
Waffle Cone Bliss: Serve in crisp waffle cones and roll the edges in chopped peanuts or mini chocolate chips.
Frozen Dessert Parfait: Layer scoops of ice cream in a tall glass with chocolate syrup, whipped cream, and candy chunks for a show-stopping dessert.
Birthday Treat: Add colorful sprinkles and serve alongside a slice of chocolate cake for the ultimate celebration combo.

Conclusion: A Frozen Masterpiece of Flavor and Fun

This Cookie Dough Snickers & Reese’s Ice Cream is more than just a dessert — it’s an experience. Each scoop blends the buttery sweetness of cookie dough, the chewy caramel crunch of Snickers, and the creamy peanut butter flavor of Reese’s cups into one irresistible creation.

The no-churn method makes it foolproof, while the mix-ins make it unforgettable. Whether you serve it in a cone, a bowl, or straight from the pan (no judgment here!), this ice cream delivers indulgence in every bite.

Best of all, it’s endlessly adaptable — switch up the candies, drizzle in fudge or peanut butter, and make it uniquely yours. One thing’s certain: once you taste this homemade masterpiece, store-bought ice cream will never feel the same again.

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Cookie Dough Snickers & Reese’s Ice Cream Recipe

Author: hafsahafsa
Total Time: 25 minutes + 6 hours freezing
Yield: About 6–8 servings 1x
Diet: Vegetarian

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Description

Creamy, rich, and packed with candy bar goodness — this Cookie Dough Snickers & Reese’s Ice Cream combines edible cookie dough, chunks of Snickers, and Reese’s peanut butter cups in a smooth no-churn vanilla base. The perfect frozen dessert for anyone who loves a sweet, chewy, and crunchy bite in every scoop!

Ingredients

Scale

For the Ice Cream Base:

2 cups (480 ml) heavy whipping cream, cold

1 can (14 oz / 400 g) sweetened condensed milk

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt

For the Edible Cookie Dough:

1/2 cup (115 g) unsalted butter, softened

1/2 cup (100 g) light brown sugar, packed

1/4 cup (50 g) granulated sugar

1 teaspoon vanilla extract

1 cup (125 g) heat-treated all-purpose flour*

2 tablespoons milk

1/2 cup (90 g) mini chocolate chips

Mix-ins:

3 Snickers bars, chopped

5 Reese’s Peanut Butter Cups, chopped

1/3 cup (80 ml) caramel sauce (homemade or store-bought)

To heat-treat flour: Spread on a baking sheet and bake at 350°F (175°C) for 5 minutes. Let cool before using.

Instructions

Step 1: Prepare the Cookie Dough
In a medium bowl, cream together butter, brown sugar, and granulated sugar until fluffy (2–3 minutes). Stir in vanilla. Gradually add cooled, heat-treated flour and mix until combined. Add milk a tablespoon at a time until smooth, then fold in mini chocolate chips. Roll small bite-sized pieces (½ inch) and refrigerate until needed.

Step 2: Make the Ice Cream Base
Whip cold heavy cream in a large chilled bowl until stiff peaks form. In another bowl, mix condensed milk, vanilla, and salt. Gently fold whipped cream into the condensed milk mixture until smooth and airy.

Step 3: Add the Mix-ins
Fold in half the cookie dough bites, chopped Snickers, and Reese’s pieces. Mix just enough to distribute evenly.

Step 4: Layer the Ice Cream
Pour half the ice cream mixture into a loaf pan or freezer-safe container. Drizzle with caramel sauce and swirl gently. Add the remaining ice cream and repeat with more caramel and mix-ins for a marbled effect.

Step 5: Freeze
Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight. Before serving, let sit at room temperature for 5–10 minutes to soften slightly.