Cookie Dough Snikers & Reese's Ice Cream Recipe

There's something downright magical about the combination of cookie dough, Snickers, and Reese’s in a creamy, dreamy homemade ice cream. Each bite is packed with chewy cookie dough chunks, crunchy peanuts, gooey caramel, and that unmistakable peanut butter-chocolate goodness. If you're looking for the ultimate indulgent dessert, this recipe is exactly what you need.

I first whipped up this ice cream on a whim when I had extra cookie dough and leftover candy bars from Halloween. The result? An instant hit that disappeared faster than I could scoop it. Now, it’s a staple in our house, especially during the summer when nothing beats a bowl of rich, homemade ice cream. Let’s get started!

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

Get ready for your new favorite frozen treat. This cookie dough Snickers & Reese’s ice cream is pure decadence in every spoonful.

This is an easy, no-churn recipe, which means you don’t need an ice cream maker to achieve a smooth, creamy texture. Just a few simple ingredients and some patience while it freezes.

The texture is incredible—you get the best of everything. Soft, buttery cookie dough, crunchy peanuts, ribbons of caramel, and creamy peanut butter swirls come together in a perfect frozen harmony.

It’s also super customizable. Swap in your favorite candy bars, use homemade cookie dough, or even add a drizzle of hot fudge before serving for an extra chocolatey twist.

Perfect for parties, special occasions, or just because, this ice cream will be the star of any dessert table. Trust me, once you try it, you'll be hooked.

Ingredients Notes

The magic of this ice cream lies in the balance of flavors and textures, and that all starts with high-quality ingredients.

Heavy whipping cream is the key to a rich and creamy base. Be sure to use full-fat cream for the best texture—lower fat alternatives just won’t give you the same luxurious mouthfeel.

Sweetened condensed milk acts as both a sweetener and a stabilizer, keeping the ice cream smooth without the need for churning. It’s a must-have for any no-churn recipe.

Cookie dough brings that soft, chewy texture and buttery flavor. You can use store-bought edible cookie dough or make your own by omitting eggs from your favorite cookie recipe and using heat-treated flour.

Snickers and Reese’s cups add a perfect combination of caramel, peanuts, and peanut butter. Chop them into bite-sized pieces so that every spoonful has a bit of everything.

A dash of vanilla extract enhances the overall flavor and ties everything together. It may seem like a small addition, but it makes a world of difference in taste.

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

Making this homemade ice cream is simpler than you might think, and the best part? No fancy equipment required!

Start by whipping the heavy cream until stiff peaks form. This is what gives the ice cream its light and airy texture, so don’t rush this step. Use a stand mixer or hand mixer for ease.

In a separate bowl, stir together the sweetened condensed milk and vanilla extract. Once combined, gently fold in the whipped cream, being careful not to deflate it. The goal is to keep everything light and fluffy.

Now comes the fun part—mixing in the goodies! Gently fold in the cookie dough chunks, chopped Snickers, and Reese’s pieces. To get perfect distribution, add them in layers rather than all at once.

Pour half of the mixture into a loaf pan, then drizzle some caramel sauce and melted peanut butter over the top. Repeat with the remaining ice cream mixture and another drizzle of caramel and peanut butter for those beautiful swirls.

Cover the loaf pan with plastic wrap and freeze for at least 6 hours or overnight. The longer it sits, the firmer and creamier the texture will be. When ready to serve, let it sit at room temperature for a few minutes to soften slightly for easier scooping.

Storage Options

To keep this ice cream at its best, store it in an airtight container in the freezer. A loaf pan works great for freezing, but if you want to avoid freezer burn, transfer leftovers to a lidded container.

This ice cream stays fresh for up to two weeks, though it rarely lasts that long in my house! If it hardens too much, let it sit out for about 5-10 minutes before scooping.

For extra freshness, press a piece of parchment paper against the surface of the ice cream before sealing the container. This helps prevent ice crystals from forming.

Variations and Substitutions

This recipe is incredibly versatile, so feel free to mix things up and make it your own!

Want a chocolate overload? Swap half of the sweetened condensed milk for chocolate sweetened condensed milk and add mini chocolate chips for an even richer experience.

Not a fan of Snickers or Reese’s? Use Twix, Milky Way, or M&M’s instead! Any candy bar with a good mix of textures will work beautifully in this ice cream.

For a healthier twist, use dark chocolate chunks and homemade peanut butter cups made with natural peanut butter. It won’t be completely guilt-free, but it’s a step in that direction.

Love a little crunch? Try adding crushed pretzels or toasted nuts for an extra layer of texture that balances out the sweetness perfectly.

No caramel on hand? A swirl of dulce de leche or chocolate syrup works just as well. You can even skip it altogether if you prefer a more cookie dough-forward flavor.

Don’t be afraid to experiment—half the fun of making homemade ice cream is getting creative with flavors. Whatever you choose, one thing is for sure: this ice cream is bound to be a crowd-pleaser!

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