Did You Know 68% of Ice Cream Lovers Prefer Mix-Ins Over Plain Flavors?

If you’re part of that majority who believes ice cream is merely a vehicle for glorious chunks of cookie dough, Snickers, and Reese’s, then brace yourself—this Ultimate Cookie Dough Snickers & Reese’s Ice Cream is about to become your new obsession. There’s something undeniably magical about biting into a creamy, cold scoop only to discover pockets of chewy cookie dough, crunchy peanuts, and melty peanut butter cups. It’s not just dessert; it’s a treasure hunt for your taste buds.

I still remember the first time I attempted homemade ice cream as a teenager. My kitchen looked like a tornado had swept through, leaving behind a trail of spilled cream, splattered chocolate, and a very frazzled me. But that disaster taught me one thing: the best ice cream isn’t about perfection—it’s about joy, indulgence, and yes, lots of mix-ins. This recipe is my love letter to those who believe more is more when it comes to frozen treats.

Why This Recipe Works (And Why You’ll Never Go Back)

Most homemade ice creams either turn out icy or require fancy equipment, but this Ultimate Cookie Dough Snickers & Reese’s Ice Cream breaks all the rules. The secret? A custard base enriched with egg yolks for unparalleled creaminess, combined with a no-churn trick that eliminates the need for an ice cream maker. And let’s talk about those mix-ins—each bite delivers:

• Pillowy-soft edible cookie dough (no eggs, so it’s safe to eat raw!)
• Chopped Snickers bars for that perfect salty-sweet crunch
• Mini Reese’s cups that stay miraculously creamy even when frozen
• A ripple of caramel sauce because… why not?

What makes this recipe truly special is how it balances textures. The velvety base cradles every mix-in like a cozy blanket, ensuring you get a symphony of chewy, crunchy, and creamy in every spoonful. It’s the kind of dessert that makes you close your eyes and sigh—the edible equivalent of your favorite comfort playlist.

The Ultimate Cookie Dough Snickers & Reese’s Ice Cream

There’s something magical about the combination of cookie dough, rich caramel, and peanut butter cups swirled into creamy vanilla ice cream. It’s the kind of dessert that makes you close your eyes and savor every bite—like a sweet hug in a bowl. This recipe is a love letter to indulgence, and I promise, it’s worth every spoonful.

Ingredients You’

;ll Need

• 2 cups heavy cream – The backbone of our ice cream base, giving it that luscious, velvety texture.
• 1 can (14 oz) sweetened condensed milk – Adds sweetness and keeps the ice cream soft, even straight from the freezer.
• 1 tsp pure vanilla extract – A must for that warm, comforting vanilla flavor.
• 1 cup edible c
  ookie dough – Store-bought or homemade (I’ll never judge). Chop it into little nuggets for perfect distribution.
• 4 Snickers bars, chopped – The caramel, nougat, and peanuts add the most delightful chewiness.
• 6 Reese’s Peanut Butter Cups, chopped – Because peanut butter makes everything better.
• 1/4 cup chocol
  ate chips – Optional, but who doesn’t love extra chocolate?
• Pinch of sea salt – Just a sprinkle to balance all that sweetness.

Let’s Make the Magic Happen

1. Whip the cream. In a large bowl, beat the heavy cream until stiff peaks form. This is where the dreamy texture starts—don’t rush it! A hand mixer works wonders here.
2. Fold in the sw
   eet stuff. Gently stir in the sweetened condensed milk and vanilla extract. Be careful not to overmix; we want to keep that airy lightness.
3. Add the mix-ins. Here’s the fun part! Sprinkle in the cookie dough, chopped Snickers, Reese’s, and chocolate chips. Fold everything together until just combined—no need to be too thorough. Those pockets of candy are what make each bite exciting.
4. Transfer to a loaf pan. Line a 9×5-inch loaf pan with parchment paper (for easy removal later) and pour in the mixture. Smooth the top with a spatula, then sprinkle a few extra candy pieces on top for good measure.
5. Freeze it soli
   d. Cover with plastic wrap and let it chill for at least 6 hours, though overnight is even better. Patience is key here—trust me, it’ll be worth the wait.

When it’s finally time to serve, let the ice cream sit on the counter for just a few minutes to soften slightly. Then, grab a spoon (or just dig in straight from the pan—no one’s watching) and enjoy the most decadent, candy-packed ice cream of your dreams.

Ultimate Cookie Dough

Snickers & Reeses Ice Cream

There’s nothing quite like the magic of homemade ice cream, especially when it’s loaded with chunks of cookie dough, Snickers bars, and Reese’s peanut butter cups. This indulgent treat is perfect for satisfying your sweet tooth or impressing guests at summer gatherings. Below, I’ve shared some pro tips, serving ideas, and variations to make this dessert even more irresistible!

Pro Tips for the Perfect Ice Cream

• Chill Your Base: For the creamiest texture, make sure your ice cream base is completely cold before churning. Overnight refrigeration works best.
• Fold in Mix-Ins Gently: When adding cookie dough, Snickers, and Reese’s, fold them in by hand after churning to prevent overmixing.
• Pre-Freeze You
  r Mix-Ins: Chop your candy bars and cookie dough ahead of time and freeze them so they stay firm in the ice cream.
• Use High-Fat Dairy: Heavy cream and whole milk create a richer, smoother consistency compared to low-fat alternatives.

Delicious Variations & Substitutions

This recipe is super flexible! Here are some fun twists you can try:

• Vegan Ver
  sion: Swap the dairy for coconut milk and use vegan cookie dough and dairy-free chocolate bars.
• Nut-Free Option: Skip the Reese’s and Snickers, and replace them with chopped Oreos or pretzel pieces.
• Extra Chocolatey: Add a swirl of melted chocolate or fudge sauce for a decadent touch.
• Cookie Swap:
  strong> Use brownie chunks instead of cookie dough for a fudgy twist.