A sweet, crunchy peanut-butter chocolate dream

This ice cream is a fun mix of creamy ice cream, cookie dough bites, Snickers, and Reese’s. It’s rich, full of texture, and easy to share. Make a batch for a party, for family dessert night, or just when you want a big treat.

Find a twist on frozen desserts like this in cookie dough ice cream cake rolls.

What makes this treat worth making

You get creamy homemade ice cream plus chewy cookie dough and chopped candy pieces in every spoonful. It’s impressive but easy: the ice cream base is simple, and the cookie dough is eggless and safe to eat. Kids and adults both love the mix of sweet, salty, and chocolate.

If you like easy frozen desserts, you might also enjoy these 2-ingredient ice cream sandwiches.

How to prepare Snickers & Reese’s Cookie Dough Ice Cream Extravaganza

Ingredients :

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp peanut butter (optional)
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour (heat-treated)
• 1/2 tsp salt
• 1/2 cup mini chocolate chips
• 2 Snickers bars, chopped
• 2 Reese’s peanut butter cups, chopped
• 1/4 cup mini chocolate chips (optional)

Directions :

1. Make the Ice Cream Base: Combine heavy cream, milk, sugar, and vanilla extract in a large bowl; whisk until sugar dissolves. If using peanut butter, warm it and stir into the mixture. Pour into an ice cream maker and churn per instructions until soft-serve consistency.
2. Prepare the Cookie Dough: Cream butter, brown sugar, and granulated sugar until fluffy. Stir in vanilla, then add heat-treated flour and salt until dough forms. Fold in mini chocolate chips. Roll into small pieces.
3. Assemble the Ice Cream: Once the ice cream is ready, fold in Snickers pieces, Reese’s pieces, cookie dough bites, and extra chocolate chips.
4. Freeze the Ice Cream: Transfer to an airtight container, smooth the top, cover, and freeze for 4-6 hours or overnight until firm.
5. Serve and Enjoy: Scoop into bowls or cones and enjoy!

Serving it up: simple ways to enjoy your creation

Scoop into bowls, cones, or small cups. Top with extra chopped candy or hot fudge. For a fun family treat, use it between two cookies or waffles.

How to keep it fresh

Store the ice cream in an airtight container. Press a piece of plastic wrap directly on the surface before sealing to limit ice crystals. Freeze for up to 2 weeks for best texture. Thaw a few minutes before scooping.

Smart tips for getting it right

• Heat-treat the flour before adding it to the cookie dough to keep it safe to eat.
• Don’t over-churn the ice cream; fold mix-ins in gently to keep chunks intact.
• If you don’t have an ice cream maker, pour the base into a shallow pan, freeze, and stir every 30 minutes until smooth.
• For a different texture, try adding chopped roasted peanuts or a swirl of caramel.

For more mix-in ideas and flavor inspiration, check a creamy option like Butter Pecan Bliss Cake.

Small ways to change it

• Nut-free: skip the peanut butter and Reese’s, and add more chocolate or caramel and chopped Snickers only.
• Extra peanut butter: swirl warmed peanut butter into the churned ice cream before adding mix-ins.
• Vegan: use coconut cream and a dairy-free butter, plus vegan chocolate and candy alternatives.

Nutritional note (estimate)

Nutritional values vary by brands and portion size. Rough estimate per 1/2-cup serving:

• Calories: ~350 kcal
• Fat: ~22 g
• Carbs: ~32 g
• Protein: ~5 g

Adjust based on exact ingredients and portion size.

Family-friendly serving ideas

• Make sundaes: ice cream, hot fudge, peanuts, and whipped cream.
• Offer small scoops in cones for kids at a party.
• Put a scoop between cookies for ice cream sandwiches.

What to serve alongside

This ice cream pairs well with:

• Warm brownies or chocolate cake slices.
• Fresh fruit like strawberries to cut the richness.
• Coffee or a simple milkshake for more chocolate flavor.

Frequently asked questions

Q: Is the cookie dough safe to eat?
A: Yes. This recipe uses heat-treated flour and no eggs, which makes the dough safe to eat raw. Always heat-treat flour by baking it or microwaving to kill bacteria.

Q: Can I make this without an ice cream maker?
A: Yes. Freeze the base in a shallow pan and stir every 30 minutes until it becomes creamy, then fold in the mix-ins and freeze fully.

Q: How long does it take to firm up in the freezer?
A: After churning, freeze for 4–6 hours or overnight to reach a scoopable firmness.

Q: Can I use different candy bars?
A: Absolutely. Swap in your favorite bars or mix multiple kinds for variety.

Q: Can I prepare parts ahead of time?
A: Yes. Make the cookie dough and chop candy a day ahead. Store them in the fridge (dough) or airtight containers (candy) until assembly.

Conclusion

If you want the full recipe inspiration or alternatives, check this page for the original idea: Nickers & Reese’s Cookie Dough Ice Cream Extravaganza. For baked cookie ideas that go great with this ice cream, see Chocolate Snickers Cookies – Can’t Stay Out of the Kitchen. If you need a trusted eggless cookie dough method, this Cookie Dough for Ice Cream (Eggless) Recipe is a helpful guide.

Snickers & Reese’s Cookie Dough Ice Cream Extravaganza

A delightful mix of creamy homemade ice cream loaded with chewy cookie dough bites and chopped Snickers and Reese’s candies, perfect for parties or family dessert nights.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 4 hours hrs

Course Dessert, Frozen Dessert

Cuisine American

Servings 8 servings

Calories 350 kcal

Ingredients

  

Ice Cream Base

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp peanut butter (optional) Warm before adding to the mixture

Cookie Dough

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour (heat-treated) Ensure flour is heat-treated for safety
• 1/2 tsp salt
• 1/2 cup mini chocolate chips

Mix-ins

• 2 bars Snickers, chopped
• 2 cups Reese’s peanut butter cups, chopped
• 1/4 cup mini chocolate chips (optional) For extra chocolatey goodness

Instructions

 

Making the Ice Cream Base

• Combine heavy cream, milk, sugar, and vanilla extract in a large bowl; whisk until sugar dissolves. If using peanut butter, warm it and stir into the mixture.
• Pour into an ice cream maker and churn according to the manufacturer's instructions until soft-serve consistency.

Preparing the Cookie Dough

• Cream butter, brown sugar, and granulated sugar until fluffy.
• Stir in vanilla, then add heat-treated flour and salt until dough forms. Fold in mini chocolate chips and roll into small pieces.

Assembling the Ice Cream

• Once the ice cream is ready, fold in Snickers pieces, Reese’s pieces, cookie dough bites, and extra chocolate chips.

Freezing the Ice Cream

• Transfer the mixture to an airtight container, smooth the top, cover, and freeze for 4-6 hours or overnight until firm.

Serving

• Scoop into bowls or cones and enjoy!

Notes

Store the ice cream in an airtight container. Press a piece of plastic wrap directly on the surface to limit ice crystals. Freeze for up to 2 weeks for best texture. Thaw a few minutes before scooping.

Keyword cookie dough, Dessert Recipe, Ice Cream, Reese's, Snickers