Snickers & Reese’s Cookie Dough Ice Cream is the ultimate indulgence for anyone who believes dessert should be rich, playful, and completely over the top. This frozen treat brings together everything we love about classic candy bars and homemade ice cream: creamy vanilla base, soft chunks of edible cookie dough, gooey caramel ribbons, crunchy peanuts, and generous pieces of Snickers and Reese’s cups scattered throughout every scoop.

This is not a subtle dessert—and it isn’t meant to be. Each bite delivers layers of texture and flavor: cold and creamy ice cream, chewy cookie dough, smooth peanut butter chocolate, and that unmistakable caramel-nut crunch from Snickers. It’s the kind of ice cream that makes you pause after the first spoonful, already excited for the next.

What makes this ice cream truly special is how it feels nostalgic and exciting at the same time. Cookie dough ice cream reminds us of childhood treats sneaked from the freezer, while Snickers and Reese’s add a bold, candy-shop energy that turns a simple frozen dessert into something unforgettable. It’s comfort food with personality—fun, indulgent, and impossible to resist.

Despite how decadent it sounds, Snickers & Reese’s Cookie Dough Ice Cream is surprisingly approachable to make at home. With a no-cook ice cream base and an edible cookie dough designed specifically for mixing into frozen desserts, you don’t need advanced techniques or professional equipment to achieve creamy, scoopable results. Whether you use an ice cream maker or a no-churn method, this recipe delivers rich flavor and satisfying texture every time.

Perfect for summer gatherings, birthday celebrations, movie nights, or anytime you’re craving a dessert that truly feels like a treat, this ice cream is guaranteed to be a crowd-pleaser. Once you try it, plain vanilla will never feel the same again.

Core Ingredients for Making the Recipe

To prepare this indulgent Snickers & Reese’s Cookie Dough Ice Cream, you’ll need a combination of pantry staples, dairy essentials, and your favorite candy bars. Each ingredient plays an important role in creating the final balance of creaminess, sweetness, and texture.

For the Ice Cream Base

2 cups heavy whipping cream, very cold
1 cup whole milk
¾ cup granulated sugar
1 tablespoon vanilla extract
A pinch of salt

This simple base creates a smooth, creamy foundation that allows the mix-ins to shine without becoming icy or overly sweet.

1 cup all-purpose flour (heat-treated)
½ cup unsalted butter, softened
½ cup brown sugar
2 tablespoons granulated sugar
2 tablespoons milk
1 teaspoon vanilla extract
½ cup mini chocolate chips

This cookie dough is designed to be safe to eat raw and soft enough to stay chewy even when frozen.

For the Candy Mix-Ins

1 cup chopped Snickers bars
1 cup chopped Reese’s peanut butter cups
½ cup salted peanuts (optional, for extra crunch)
½ cup caramel sauce (store-bought or homemade)

These mix-ins turn a simple ice cream into a fully loaded dessert experience, delivering sweet, salty, crunchy, and creamy elements in every scoop.

Step-by-Step

Guide to Making the Recipe

Before making the ice cream base, start with the cookie dough so it has time to chill.

Begin by heat-treating the flour. Spread the flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or microwave it in 30-second intervals until it reaches 165°F (74°C). Let it cool completely.

In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy. Add the milk and vanilla extract, mixing until fully incorporated.

Gradually stir in the cooled flour and mini chocolate chips. The dough should be soft, pliable, and slightly sticky.

Roll the dough into small bite-sized pieces or crumble it into chunks. Place on a parchment-lined tray and refrigerate until firm. This prevents the dough from dissolving into the ice cream.

2. Make the Ice Cream Base

In a large bowl, whisk together the milk, sugar, vanilla extract, and salt until the sugar is completely dissolved.

In a separate chilled bowl, whip the heavy cream until soft peaks form. The cream should be airy but still smooth—not stiff.

Gently fold the milk mixture into the whipped cream using a spatula. Take your time and use light motions to preserve as much air as possible. This step is key to achieving a creamy, scoopable texture.

3. Churn or Freeze the Ice Cream Base

If using an ice cream maker, pour the mixture into the machine and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

If making a no-churn version, transfer the base to a freezer-safe container and freeze for about 2 hours, stirring once or twice to prevent ice crystals.

4. Add the Mix-Ins

Once the ice cream base is thick but still soft, gently fold in the chilled cookie dough pieces, chopped Snickers, chopped Reese’s cups, and peanuts if using.

Drizzle caramel sauce over the mixture and lightly swirl it through using a knife or spatula. Avoid over-mixing—you want visible ribbons of caramel.

5. Final Freeze

Transfer the ice cream to a freezer-safe container, smoothing the top lightly. Cover tightly and freeze for 4–6 hours, or until fully set.

Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften slightly for perfect scooping.