Cookie Dough Snickers & Reese’s Ice Cream

Cookie Dough Snickers & Reese’s Ice Cream is a rich, indulgent frozen treat packed with chunks of edible cookie dough, chopped Snickers bars, and Reese’s Peanut Butter Cups, all swirled into a creamy vanilla or peanut butter ice cream base. It’s the ultimate mash-up dessert for candy lovers and ice cream addicts alike.

Why You’ll Love This Recipe

I love how over-the-top and satisfying this ice cream is. Every scoop is loaded with texture—smooth, creamy ice cream with soft cookie dough bites, crunchy peanuts, gooey caramel, and that signature peanut butter-chocolate flavor. It’s incredibly fun to make and even better to eat. Whether I’m serving it at a summer get-together or treating myself at the end of the day, this ice cream never disappoints.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy cream

• Sweetened condensed milk

• Vanilla extract or peanut butter (for flavor base)

• Edible cookie dough (store-bought or homemade)

• Snickers bars, chopped

• Reese’s Peanut Butter Cups, chopped

• Optional: chocolate chips, caramel sauce, sea salt

Directions

1. I start by whipping the heavy cream in a large bowl until it forms stiff peaks.

2. In a separate bowl, I mix the sweetened condensed milk with vanilla extract or a few spoonfuls of creamy peanut butter.

3. I gently fold the whipped cream into the condensed milk mixture until smooth and fluffy.

4. Then I stir in chopped Snickers, Reese’s, and chunks of edible cookie dough, saving a few pieces for topping.

5. I pour the mixture into a loaf pan or freezer-safe container, smoothing the top.

6. I sprinkle the remaining candy and cookie dough on top and drizzle with caramel sauce or melted chocolate if I want extra richness.

7. I cover the container and freeze for at least 6 hours, or overnight, until firm and scoopable.

Servings and timing

This recipe makes about 6–8 servings.

Prep Time: 15 minutes
Freeze Time: 6 hours
Total Time: 6 hours 15 minutes

Variations

Sometimes I swap the vanilla base for a peanut butter or chocolate base to switch up the flavor. I also like tossing in pretzel pieces for a salty crunch or using mini M&M’s for added color and sweetness. For a deeper caramel vibe, I swirl in dulce de leche. And if I want a nut-free version, I stick with cookie dough and substitute with candy like Twix or Oreos.

storage/reheating

I store this ice cream in a tightly sealed container in the freezer for up to 2 weeks. When it gets too hard, I let it sit at room temperature for 5–10 minutes before scooping. Since it’s no-churn, it stays creamy but can firm up quite a bit over time.

FAQs

Can I use store-bought cookie dough?

Yes, I usually use store-bought edible cookie dough that’s safe to eat raw. Regular cookie dough should be avoided unless it’s made for eating without baking.

Do I need an ice cream maker for this recipe?

Nope! I love that this is a no-churn recipe. Just whip, mix, and freeze—no special equipment required.

Can I make it dairy-free?

Yes, I’ve made it using coconut cream and dairy-free condensed milk. The texture changes slightly but it’s still delicious.

What kind of peanut butter should I use?

Creamy peanut butter works best—it blends smoothly into the base. Natural peanut butter can separate, so I avoid it unless it’s very well mixed.

How can I make the texture softer?

I add a little bit of corn syrup or vodka (about 1 tablespoon) to the mix—it helps keep the ice cream scoopable straight from the freezer.

Conclusion

Cookie Dough Snickers & Reese’s Ice Cream is my go-to when I want a fun, over-the-top dessert that feels like a candy shop in every bite. It’s incredibly easy to make, requires no fancy tools, and delivers big flavor and texture with every scoop. If you’re craving something rich, sweet, and packed with mix-ins, this is the treat to make.