There's nothing quite like the indulgent combination of cookie dough, Snickers, and Reese’s blended into a rich and creamy homemade ice cream. With every bite, you get chewy chunks of cookie dough, crunchy peanuts, gooey caramel, and that unmistakable peanut butter-chocolate swirl. It’s a frozen treat that takes dessert to the next level!

I first made this recipe on a hot summer afternoon, looking for a way to cool down while satisfying my love for candy and cookie dough. The result? A dangerously addictive ice cream that disappeared faster than I could scoop it! Whether you're making this for a family movie night or just treating yourself, it's a guaranteed crowd-pleaser.

Why You'll Love This Cookie Dough Snickers & Reese’s Ice Cream

Get ready to fall in love with a dessert that’s as fun to make as it is to eat. This ice cream combines all your favorite treats into one luxurious bite.

First off, it's loaded with mix-ins. This isn’t just any vanilla ice cream base—it’s packed with chunks of edible cookie dough, chopped Snickers bars, and Reese’s cups, so every spoonful is full of texture and flavor.

Secondly, it’s incredibly easy to make. You don’t need an ice cream maker to enjoy this creamy delight. A simple no-churn method with whipped cream and sweetened condensed milk creates a smooth and rich texture without the hassle.

Best of all, it’s fully customizable. You can swap out Snickers for Milky Way, add extra peanut butter swirls, or even throw in some brownie chunks if you’re feeling extra indulgent.

Once you taste this dreamy combination, you'll never want to buy store-bought ice cream again!

Ingredients Notes

The magic of this Cookie Dough Snickers & Reese’s Ice Cream lies in its simple but indulgent ingredients. Let’s break them down.

The ice cream base starts with heavy whipping cream and sweetened condensed milk. The cream is whipped until fluffy, creating the perfect no-churn texture, while the condensed milk adds sweetness and keeps everything ultra-smooth.

For the cookie dough, you’ll need butter, brown sugar, vanilla extract, flour, and mini chocolate chips. Since this cookie dough is meant to be eaten raw, we’ll heat-treat the flour to make it safe to eat.

The mix-ins are what make this ice cream shine: Snickers bars and Reese’s cups. Chop them into bite-sized pieces so they distribute evenly throughout the ice cream, giving you that irresistible caramel, peanut, and chocolate explosion in every bite.

A final touch? Peanut butter and chocolate drizzle. Warming up some peanut butter and melted chocolate to swirl into the ice cream adds extra richness and a gourmet touch.

How To Make This Cookie Dough Snickers & Reese’s Ice Cream

Making this ice cream is as easy as mixing, whipping, and freezing. Here’s how it all comes together.

Start by making the edible cookie dough. In a small bowl, microwave the flour for about 1 minute to kill any bacteria. Then, cream together softened butter and brown sugar until light and fluffy. Stir in vanilla and heat-treated flour, then fold in the mini chocolate chips. Roll into small chunks and set aside.

Next, prepare the ice cream base. In a large bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk to maintain the airy texture.

Now for the fun part—adding the mix-ins! Stir in the chopped Snickers, Reese’s cups, and cookie dough chunks, making sure they are evenly distributed. For extra decadence, drizzle melted peanut butter and chocolate over the top and swirl it in lightly with a spoon.

Pour the mixture into a freezer-safe container, smoothing out the top. Cover with plastic wrap and freeze for at least 6 hours or until firm.

When it’s time to serve, let the ice cream sit at room temperature for a few minutes before scooping—it’ll be extra creamy and perfect for digging in!

Storage Options

Homemade ice cream is best enjoyed fresh, but if stored properly, it can last up to 2 weeks in the freezer.

Keep it in an airtight, freezer-safe container to prevent ice crystals from forming. For an extra layer of protection, press a sheet of parchment paper or plastic wrap directly onto the surface before sealing the lid.

If the ice cream becomes too hard, let it sit on the counter for 5-10 minutes before scooping. This softens it just enough for the perfect creamy texture.

Variations and Substitutions

One of the best things about this recipe is how customizable it is! Here are a few fun variations:

Switch up the candy: Not a fan of Snickers? Try chopped Twix, Milky Way, or even Butterfinger for a different twist.
Make it extra peanut buttery: Swirl in more melted peanut butter or add peanut butter chips to the mix for an even richer flavor.
Go nut-free: Omit the Snickers and Reese’s and add Oreos, white chocolate chips, or brownie chunks instead.
Use a different base: Want a chocolate base? Fold in cocoa powder with the whipped cream for a double chocolate delight.

However you choose to customize it, this ice cream is sure to be a hit. Get creative and make it your own!