Snickers & Reese’s Cookie Dough Ice Cream: A Decadent Homemade Delight

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When two of the most beloved candy bars—Snickers and Reese’s—collide with the creamy richness of cookie dough and velvety ice cream, you get a dessert that doesn’t just satisfy cravings, it obliterates them. This Snickers & Reese’s Cookie Dough Ice Cream is the stuff of frozen dessert dreams. Whether you’re serving it in a cone, a sundae dish, or straight from the tub (we won’t judge), each bite is a creamy, chewy, crunchy, sweet-and-salty masterpiece.

Let’s take a deep dive into creating this indulgent, no-churn (or churned!) frozen favorite from scratch.

 Why You’ll Love This Ice Cream

  • Packed with Candy: Snickers bars bring chewy caramel, roasted peanuts, and chocolate; Reese’s adds creamy peanut butter cups for that salty-sweet punch.

  • Edible Cookie Dough: Made safe with heat-treated flour and no raw eggs.

  • Ultra-Creamy Base: Made with heavy cream and sweetened condensed milk or churned custard base for richness.

  • Customizable: Easily adapt with other mix-ins like Oreos, fudge, pretzels, or Nutella swirls.

 Ingredients

For the Ice Cream Base (No-Churn Version)

  • 2 cups heavy whipping cream (very cold)

  • 1 (14 oz) can sweetened condensed milk

  • 1 tsp vanilla extract

  • 1/8 tsp salt

For the Edible Cookie Dough

  • 1/2 cup unsalted butter, softened

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 2 tbsp milk

  • 1 tsp vanilla extract

  • 1 cup all-purpose flour, heat-treated (see instructions)

  • 1/2 tsp salt

  • 1/2 cup mini chocolate chips

Candy Add-Ins

  • 3 full-size Snickers bars, chopped

  • 6 mini Reese’s Peanut Butter Cups, chopped

  • Optional: 1/4 cup caramel sauce or fudge swirl for layering

 How to Make Snickers & Reese’s Cookie Dough Ice Cream

Step 1: Prepare the Edible Cookie Dough

Heat Treat the Flour:

To make raw flour safe, preheat your oven to 300°F (150°C). Spread the flour on a baking sheet and bake for 5–6 minutes, stirring halfway. Let it cool completely.

Mix the Dough:

  1. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.

  2. Stir in the milk and vanilla.

  3. Add the cooled, heat-treated flour and salt. Mix until a soft dough forms.

  4. Fold in the mini chocolate chips.

  5. Roll into small 1/2-inch balls or pieces and chill until ready to use.

Step 2: Chop Your Candy

  • Roughly chop Snickers and Reese’s into small bite-sized pieces. Place them in the fridge or freezer while you make the base to prevent melting into the ice cream.

Step 3: Make the Ice Cream Base

No-Churn Method:

  1. In a large mixing bowl, whip the cold heavy cream until stiff peaks form.

  2. In another bowl, combine the sweetened condensed milk, vanilla extract, and salt.

  3. Gently fold the whipped cream into the condensed milk mixture using a spatula. Do not overmix—keep it light and airy.

Step 4: Assemble the Ice Cream

  1. Pour 1/3 of the ice cream base into a loaf pan or airtight freezer container.

  2. Sprinkle with a handful of chopped Snickers, Reese’s, and cookie dough pieces. Drizzle caramel sauce if using.

  3. Repeat two more layers, gently swirling the caramel or fudge in between if desired.

  4. Smooth the top, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight.

Churned Ice Cream Variation (Custard Style)

If you have an ice cream maker and want a classic custard base:

Ingredients:

  • 2 cups heavy cream

  • 1 cup whole milk

  • 3/4 cup granulated sugar

  • 5 large egg yolks

  • 1 tbsp vanilla extract

  • Pinch of salt

Instructions:

  1. Heat cream, milk, and half the sugar over medium heat until warm.

  2. In a bowl, whisk egg yolks with the rest of the sugar.

  3. Temper yolks with warm milk, then return to saucepan.

  4. Cook over medium-low heat until thick enough to coat a spoon.

  5. Strain through a fine mesh sieve. Add vanilla and chill completely.

  6. Churn in an ice cream machine according to manufacturer’s instructions.

  7. Fold in chopped candies and cookie dough before freezing.

 Serving Suggestions

  • Sundae Bar: Top with hot fudge, crushed peanuts, more chopped Reese’s or Snickers, and whipped cream.

  • Ice Cream Sandwiches: Scoop between two chocolate chip cookies.

  • Milkshake: Blend a scoop or two with milk and drizzle with caramel.

  • Waffle Cone Tower: Go big—double scoop with peanut butter drizzle.

 Preparation Time

Step Time
Heat-treat flour 6–8 mins
Make cookie dough 10 mins
Whip cream + mix base 10 mins
Chop candy + assemble 10–15 mins
Freeze time 6+ hours
Total (active) 30–35 mins
Total (including freezing) 6–8 hours

 Tips for the Best Ice Cream

  1. Cold is Key: Keep everything as cold as possible for best texture.

  2. Layer Strategically: Don’t dump all mix-ins at once—layer them so every bite is loaded.

  3. Don’t Overmix: Folding the whipped cream gently helps keep the base fluffy.

  4. Chop Candy Small: Too-large pieces can freeze hard and become unpleasant to bite.

  5. Freezer Burn Prevention: Press parchment or wax paper directly onto the ice cream before sealing.

 Storage Tips

  • Store in an airtight, freezer-safe container.

  • Press a layer of plastic wrap against the surface before sealing.

  • Consume within 2 weeks for the best texture and flavor.

 Variations & Add-Ins

  • Nutella Swirl: Warm slightly and swirl through layers.

  • Pretzel Pieces: Add crushed pretzels for salty crunch.

  • Brownie Chunks: Fold in baked, chilled brownie pieces.

  • M&M’s Minis: Add for colorful candy crunch.

  • Peanut Butter Sauce: Microwave a spoonful of peanut butter with cream and swirl it in.

 Nutrition Info (Per Serving ~1/2 Cup)

Estimates for no-churn version with cookie dough, Snickers, and Reese’s.

  • Calories: ~420 kcal

  • Fat: 26g

  • Saturated Fat: 16g

  • Sugar: 35g

  • Protein: 6g

  • Carbohydrates: 42g

  • Sodium: 160mg

Note: Nutritional content will vary depending on portion size and specific candy bar brands.

 Why This Recipe Works

This recipe balances creamy and chewy, salty and sweet, light and rich. Using sweetened condensed milk in the no-churn version simplifies things while still giving that classic ice cream mouthfeel. The cookie dough offers softness and nostalgia, while Snickers and Reese’s contribute irresistible texture and flavor. It’s homemade ice cream, elevated with everything you actually want in a frozen dessert.

 Final Thoughts

Snickers & Reese’s Cookie Dough Ice Cream isn’t just dessert—it’s a celebration of flavor, nostalgia, and indulgence in every spoonful. Whether you’re making it for a birthday, summer party, or a solo Netflix night, this creamy confection will be the highlight. Once you try it, store-bought just won’t cut it anymore.

So grab your scoop—and your sweet tooth—and dive into the ultimate frozen treat.

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