On a hot summer afternoon, nothing hits quite like a scoop of rich, creamy, indulgent ice cream. And when that ice cream is packed with your favorite candy bars and chunks of cookie dough? Game over. This Snickers & Reese’s Cookie Dough Ice Cream brings together all your childhood cravings in one irresistible frozen dessert—and the best part? No ice cream maker required.
This recipe is a no-churn ice cream, which means it can be made right in your kitchen with just a bowl and a freezer-safe container. You don’t need fancy equipment, only a handful of ingredients, and a few hours of patience while it sets in the freezer. But trust us—it’s worth the wait.
Ingredients
- Snickers bars, chopped into bite-sized pieces
- Reese’s peanut butter cups, chopped
- Edible cookie dough (homemade or store-bought)
- 2 cups heavy cream (cold)
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Optional Add-ins:
- A pinch of sea salt for contrast
- Crushed pretzels for crunch
- Chocolate or caramel syrup swirls
Why This Ice Cream Works
This dessert is the ultimate blend of creamy, chewy, nutty, and chocolatey. The richness of the condensed milk pairs beautifully with the lightness of the whipped cream, forming a velvety base that holds up all those delicious candy and cookie dough chunks.
Here’s why it works so well:
- Snickers brings caramel, nougat, and peanuts—all adding chew and crunch.
- Reese’s Cups provide that iconic peanut butter and chocolate combo.
- Cookie Dough adds texture and nostalgic flavor.
- No-Churn Method: Whipping the cream creates airiness, while the condensed milk provides structure and sweetness.
Step-by-Step Instructions
Step 1: Make the Ice Cream Base
In a large mixing bowl, pour the cold heavy cream and beat with a hand mixer or stand mixer on medium-high speed until stiff peaks form. This step creates the fluffy, airy texture you need for that smooth, scoopable ice cream.
In a separate bowl, whisk together the sweetened condensed milk and vanilla extract until fully combined. Gently fold this mixture into the whipped cream, being careful not to deflate the cream.
Step 2: Add the Mix-Ins
Chop the Snickers and Reese’s into small, even pieces. You want some variety in size, but not so large that they sink to the bottom or become difficult to bite into when frozen. Break the cookie dough into small chunks (or roll into mini balls).
Fold the candy and cookie dough into the cream mixture. Reserve a handful of candy to sprinkle on top later.
Step 3: Freeze
Pour the finished mixture into a freezer-safe container (metal loaf pans work great for this). Smooth the top with a spatula, then add the remaining candy and cookie dough bits for a picture-perfect finish.
Cover tightly with plastic wrap or a lid. Freeze for at least 4–6 hours, or overnight for a firmer texture.
Step 4: Scoop and Enjoy
Once firm, scoop the ice cream into cones, bowls, or straight from the pan with a spoon. Serve as-is or top with whipped cream, chocolate syrup, or extra candy chunks for the ultimate indulgence.
Tips for Perfect No-Churn Ice Cream
- Use cold ingredients. Cold cream whips better and maintains airiness, which helps your ice cream stay smooth instead of icy.
- Don’t overmix. When folding the whipped cream into the condensed milk, use a gentle hand to preserve the air structure.
- Layer candy pieces. For better distribution, fold some candy into the base and layer more in between and on top before freezing.
- Freeze thoroughly. A full overnight chill gives you the best scoopable texture.
- Use a loaf pan. Metal loaf pans help the ice cream freeze faster and more evenly.
Variations to Try
Want to customize this recipe? Here are a few ideas:
- Swap the candy. Try Kit-Kats, M&M’s, Twix, or Butterfinger for different flavor combos.
- Make it nutty. Add chopped roasted peanuts or almonds for extra crunch.
- Go salty-sweet. Add a ribbon of caramel or chocolate fudge and sprinkle flaky sea salt on top.
- Add brownie bits. For chocolate lovers, a swirl of fudge brownie chunks makes this even more decadent.
- Try flavored extracts. Swap vanilla for almond or a splash of coffee extract to change the base flavor.
Serving Suggestions
This ice cream is already a showstopper, but you can take it even further with fun serving ideas:
- Sundae bar: Set out bowls of toppings (mini marshmallows, crushed cookies, syrups, sprinkles) for a DIY ice cream bar.
- Waffle cone sandwiches: Scoop the ice cream between two waffles and drizzle with chocolate.
- Ice cream cake layer: Freeze this ice cream as a layer in a homemade ice cream cake for birthdays or special events.
- Milkshake base: Blend with milk for a thick, candy-studded milkshake.
Storage Tips
To store:
- Keep in an airtight, freezer-safe container.
- Store away from strong-smelling foods to prevent flavor absorption.
- Best consumed within 2 weeks for maximum freshness and texture.
To serve:
- Let it sit at room temperature for 5–10 minutes before scooping to soften slightly.
- Use a warm scoop for smoother servings.
Frequently Asked Questions
Can I use store-bought cookie dough?
Yes, just make sure it’s edible cookie dough meant for raw consumption.
Do I need an ice cream maker?
No, this is a no-churn recipe. The whipped cream and condensed milk combo replaces the need for churning.
Can I make this dairy-free?
You can experiment with dairy-free whipped cream and sweetened condensed coconut milk, but results may vary in texture.
How do I make it less sweet?
Use dark chocolate chunks instead of milk chocolate candy bars, and reduce the amount of condensed milk slightly.
Can kids help with this recipe?
Absolutely! This is a great recipe for kids to join in, especially with folding in the candy and filling the container.
Final Thoughts
If you’re a fan of over-the-top, indulgent desserts, this Snickers & Reese’s Cookie Dough Ice Cream is your dream come true. Every spoonful offers a bite of chewy caramel, crunchy peanut butter chocolate, and soft cookie dough—all held together by a creamy, melt-in-your-mouth base.
It’s easy enough to whip up for a casual movie night, but delicious enough to serve at birthdays or celebrations. Best of all, you can make it your own by swapping candies or adding your own creative twists.
No ice cream maker? No problem. Just whip, fold, and freeze—dessert is served.
Visit our website for more delicious recipes and culinary inspiration!