Did You Know 73% of Ice Cream Lovers Crave Cookie Dough—But Only 12% Know How to Make It Right?

There’s something magical about biting into a spoonful of ice cream and discovering chunks of cookie dough, gooey caramel, and crunchy peanut butter cups. Yet, most homemade versions fall short—either too icy, too sweet, or worse, missing that dreamy texture. That’s where this Ultimate Cookie Dough Snickers & Reeses Ice Cream comes in. It’s not just a dessert; it’s a nostalgia-packed experience, blending the best of childhood treats into one irresistible scoop.

Picture this: velvety vanilla ice cream swirled with ribbons of caramel, studded with chunks of edible cookie dough, Snickers bars, and Reese’s peanut butter cups. Every bite is a symphony of textures—creamy, chewy, crunchy—all harmonizing in your mouth. And the secret? A no-churn base that’s foolproof, so you don’t even need an ice cream maker. Whether you’re hosting a summer BBQ or just treating yourself on a cozy night in, this recipe is your ticket to ice cream heaven.

But here’s the real kicker: most people think homemade ice cream is complicated or time-consuming. Spoiler alert—it’s not. With a few simple tricks (like sweetened condensed milk and whipped cream), you’ll achieve a luxuriously smooth texture that rivals any gourmet pint. And let’s be honest, who can resist cookie dough that’s safe to eat straight from the bowl?

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The Ultimate Cookie Dough Snickers & Reese’s Ice Cream

There’s something magical about the combination of cookie dough, Snickers, and Reese’s—especially when swirled into creamy, dreamy ice cream. This recipe is a love letter to indulgence, perfect for those days when only a decadent treat will do. Let’s dive into the ingredients and steps to make this showstopper!

Ingredients You’ll Need

• 2 cups heavy cream – The backbone of any rich ice cream. Don’t skimp here—this is what gives it that luscious texture.
• 1 cup whole mi
  lk – Whole milk adds just the right amount of creaminess without making it too heavy.
• ¾ cup granulated sugar – Sweetens the base perfectly. If you prefer a deeper sweetness, you can swap half for brown sugar.
• 1 tsp vanilla extract – Pure vanilla extract is a must for that warm, cozy flavor.
• ½ tsp sal
  t – A pinch of salt balances the sweetness and enhances all the flavors.
• 1 cup edible cookie dough – Store-bought or homemade (I’ll share my favorite recipe below). Chunks of dough make every bite heavenly.
• 1 cup chopped Snickers bars – The caramel, nougat, and peanuts add the perfect chewy, crunchy contrast.
• 1 cup chopped
  Reese’s peanut butter cups – Because peanut butter and chocolate belong in every ice cream.
• ½ cup mini chocolate chips – For extra chocolatey pockets of joy.

Let’s Make the Ice Cream!

This recipe is no-churn, meaning you don’t need an ice cream maker—just a little patience while it freezes. Here’s how to bring it all together:

1. Whip the
   cream. In a large bowl, beat the heavy cream until stiff peaks form. This is what gives the ice cream its airy, scoopable texture. Pro tip: Chill your bowl and beaters beforehand for the best results.
2. Sweeten the base. In another bowl, whisk together the milk, sugar, vanilla, and salt until the sugar dissolves completely. Gently fold this mixture into the whipped cream—no overmixing! We want to keep it fluffy.
3. Fold in the goodies. Add the cookie dough, Snickers, Reese’s, and chocolate chips. Stir just until everything is evenly distributed. The more mix-ins, the merrier!
4. Freeze to perf
   ection. Pour the mixture into a loaf pan or airtight container. Smooth the top with a spatula, then cover tightly with plastic wrap or a lid. Freeze for at least 6 hours, but overnight is best for that firm, creamy texture.

And that’s it—half the battle is done! The hardest part? Waiting for it to freeze. But trust me, the payoff is worth every minute. Stay tuned for the second half of this recipe, where I’ll share my favorite edible cookie dough recipe and serving ideas that’ll make this ice cream even more irresistible.

Pro Tips for the Ultim

ate Cookie Dough Snickers & Reese’s Ice Cream

Making this indulgent ice cream is easier than you think, but a few pro tips can take it from good to unforgettable:

• Freeze your mix-ins: Chop your Snickers and Reese’s cups, then freeze them for 30 minutes before folding into the ice cream. This prevents melting and keeps the texture perfect.
• Cookie dough safety: If you’re concerned about raw flour, toast it at 350°F for 5 minutes first to kill any bacteria.
• Sweetness bala
  nce: If you prefer less sweetness, reduce the sugar in the cookie dough by 1-2 tablespoons.

Delicious Variations to Try

This recipe is wonderfully adaptable:

• Nut-free version: Swap the Snickers for chopped caramel-filled chocolates and use sunflower seed butter cups instead of Reese’s.
• Extra chocolat
  ey: Add 1/2 cup chocolate chips to the cookie dough.
• Peanut butter swirl: Before freezing, drizzle melted peanut butter over the ice cream and lightly swirl with a knife.

What to Serve With Your Ice Cream Creation

This ice cream is spectacular on its own, but here are some serving ideas:

• Warm brownie squa
  res for an epic sundae
• Crushed waffle cones for extra crunch
• A drizzle of salted caramel sauce
• Fresh whipped cream an
  d a cherry on top

The Sweet Benefits of Homemade Ice Cream

Beyond being absolutely delicious, making ice cream at home has some wonderful advantages:

• You control the quality of ingredients
• No artificial preserva
  tives or stabilizers
• Endless customization possibilities
• The satisfaction of creating something special
• Perfect for celebratio
  ns or just because

Real-Life Tips from My Kitchen to Yours

After making this recipe countless times, here are my hard-earned tips:

• Let the ice cream soften for 5-10 minutes before scooping for perfect servings
• If your ice cream make
  r bowl isn’t fully frozen, pop it in the freezer for another hour
• Store leftovers with parchment paper pressed directly on the surface to prevent ice crystals
• Double the batch – this disappears fast at parties!

This Cookie Dough

Snickers & Reese’s Ice Cream is more than just dessert – it’s a celebration in every bite. Whether you’re making it for a special occasion or just to treat yourself, I hope it brings as much joy to your table as it does to mine.

Conclusion

There you have it—the ultimate indulgence for peanut butter and chocolate lovers! This Cookie Dough Snickers & Reeses Ice Cream combines creamy vanilla ice cream, chunks of cookie dough, and swirls of caramel and peanut butter for a dessert that’s pure bliss. Whether you’re serving it at a summer gathering or treating yourself to a late-night snack, this recipe is guaranteed to impress.

Now it’s your tu

rn! Whip up a batch, snap a photo, and share your creation with us in the comments or tag us on social media. And if you’re craving more decadent desserts, check out our frozen treats collection for more sweet inspiration.

FAQs

Can I use store-bought cookie dough instead of homemade?

Absolutely! If you’re short on time, store-bought edible cookie dough works just fine. Just make sure it’s labeled as safe to eat raw.

How long does this ice cream stay fresh in the freezer?

For the best texture, enjoy it within 1-2 weeks. After that, ice crystals may start to form, though it’ll still taste delicious!

Can I make this dairy-

free?

Yes! Swap the heavy cream and whole milk for full-fat coconut milk and use dairy-free chocolate and caramel sauces. The texture will still be wonderfully creamy.

Do I need an ice cream maker for this recipe?

While an ice cream maker gives the smoothest results, you can still make it without one. Just freeze the mixture in a shallow dish, stirring every 30 minutes until it reaches the desired consistency.

Can I add other mix-ins?

Of course! Chopped nuts, pretzel pieces, or even crushed Oreos would be fantastic additions. Get creative and make it your own!