Description
Cookie Dough Snickers & Reese’s Ice Cream is a no-churn, indulgent frozen dessert made with a creamy vanilla or peanut butter base, loaded with edible cookie dough, chopped Snickers bars, and Reese’s Peanut Butter Cups. Every scoop is packed with rich candy flavors and textures.
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract or 3 tbsp creamy peanut butter
- 1 cup edible cookie dough (store-bought or homemade), cut into small chunks
- 3 Snickers bars, chopped
- 6 Reese’s Peanut Butter Cups, chopped
- Optional: 1/2 cup chocolate chips
- Optional: caramel sauce, for drizzling
- Optional: sea salt, for topping
Instructions
- In a large bowl, whip the heavy cream until stiff peaks form.
- In another bowl, mix sweetened condensed milk with vanilla extract or peanut butter.
- Gently fold the whipped cream into the condensed milk mixture until smooth and fluffy.
- Stir in chopped Snickers, Reese’s, and cookie dough pieces, reserving some for topping.
- Pour the mixture into a loaf pan or freezer-safe container and smooth the top.
- Sprinkle remaining candy and cookie dough on top, and drizzle with caramel sauce or melted chocolate if desired.
- Cover and freeze for at least 6 hours, or overnight, until firm.
- Let sit at room temperature for 5–10 minutes before scooping and serving.
Notes
- Swap vanilla base with chocolate or peanut butter ice cream base for variation.
- Add pretzels, M&M’s, or Twix for extra crunch and flavor.
- Swirl in dulce de leche for a caramel twist.
- For a nut-free version, omit Snickers/Reese’s and use Oreos or other candies instead.
- Store up to 2 weeks in the freezer in a sealed container.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 42g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
