Prepare to take your taste buds on a wild ride with this Snickers & Reese’s Cookie Dough Ice Cream Extravaganza—a decadent, over-the-top dessert that brings together the best of two candy bar worlds and the irresistible allure of cookie dough. Imagine velvety vanilla ice cream swirled with chunks of chewy cookie dough, loaded with Snickers bites, Reese’s peanut butter cups, ribbons of caramel and chocolate fudge, and finished with a sprinkle of sea salt for contrast. It’s a celebration of sweet and salty, creamy and chewy, all in one frozen dessert.
Whether you’re hosting a party, celebrating a special occasion, or simply craving a next‑level ice cream treat, this recipe delivers maximum flavor with minimal fuss. Best of all, you can make it at home—with or without an ice cream maker—using simple ingredients and fun mix‑ins.
Why You’ll Love This Extravaganza
- Candy Bar Mashup: Combines Snickers and Reese’s in every scoop
- Cookie Dough Heaven: Safe‑to‑eat dough offers chewy bites throughout
- Caramel & Fudge Swirls: Adds gooey layers of decadence
- Customizable: Adjust candy ratios, add nuts, or swirl in peanut butter
- No‑Bake: Perfect for summer or anytime you need a cold treat
Recommended Kitchen Tools
- Ice Cream Maker (optional)
- Mixing bowls
- Whisk and spatula
- Measuring cups & spoons
- Rubber spatula
- Freezer‑safe container with lid
- Sharp knife for chopping candies
- Piping bag or spoon for swirling caramel/fudge
Ingredients
Cookie Dough Mix‑In (No‑Egg Safe Dough)
- ½ cup (113g) unsalted butter, softened
- ⅔ cup (135g) light brown sugar
- 2 tbsp granulated sugar
- ¼ cup (60ml) milk or cream
- 1 tsp vanilla extract
- 1 ½ cups (190g) all‑purpose flour
- ½ tsp salt
Ice Cream Base
- 2 cups (480ml) heavy cream
- 1 cup (240ml) whole milk
- ¾ cup (150g) granulated sugar
- 1 tbsp vanilla extract
- Pinch of salt
Candy Mix‑Ins & Swirls
- 1 cup chopped Snickers bars
- 1 cup chopped Reese’s peanut butter cups
- ½ cup caramel sauce (store‑bought or homemade)
- ½ cup chocolate fudge sauce
- Flaky sea salt, for finishing
Step‑by‑Step Instructions
1. Make the Safe‑to‑Eat Cookie Dough
- In a mixing bowl, cream butter and both sugars until light and fluffy.
- Stir in milk and vanilla until combined.
- Gradually add flour and salt, mixing until a soft dough forms.
- Portion the dough into 1‑inch balls (about 1 tbsp each) and refrigerate while you prepare the ice cream base.
Tip: Chilling the dough first keeps the balls intact during mixing.
2. Prepare the Ice Cream Base
- In a bowl, whisk together cream, milk, sugar, vanilla, and pinch of salt until sugar dissolves.
- Chill the mixture in the refrigerator for 1–2 hours—a cold base churns better and yields a creamier result.
3. Churn the Ice Cream
- Pour the chilled base into your ice cream maker and churn according to manufacturer’s instructions (usually ~20–25 minutes) until it reaches soft‑serve consistency.
- If you don’t have an ice cream maker, pour into a shallow container, freeze for 1 hour, then stir vigorously every 30 minutes until creamy and nearly set (about 3–4 hours total).
4. Fold in Mix‑Ins and Swirls
- Transfer half of the churned ice cream to a freezer‑safe container.
- Gently fold in half of the cookie dough balls, Snickers, and Reese’s.
- Drizzle a layer of caramel and fudge sauce.
- Add the remaining ice cream, then fold in the rest of the candies and cookie dough.
- Create decorative swirls by dragging a knife or spatula through layers of caramel and fudge on the top.
5. Freeze Until Firm
Cover the container with its lid or plastic wrap and freeze for 4–6 hours, or overnight, until firm enough to scoop.
6. Serve and Enjoy
- Scoop into bowls or cones.
- Top with extra sea salt, chopped candy, or a drizzle of fudge for presentation.
- Serve immediately and watch faces light up!
Tips for the Best Results
- Chill everything: Make sure the ice cream base and cookie dough are cold before churning.
- Uniform chunks: Chop candies into similar‑sized pieces for even distribution.
- Don’t overmix: Fold in the mix‑ins gently to preserve swirls and chunks.
- Room to expand: Use a container slightly larger than churned volume to allow for expansion.
- Storage: Press a piece of parchment directly on the ice cream surface to prevent ice crystals.
Recipe Variations
- Peanut Butter Lover’s Version: Swirl in peanut butter or add PB chips.
- Nutty Crunch: Add chopped peanuts or almonds for texture.
- Salted Caramel Overload: Double the caramel swirl and sprinkle sea salt on each scoop.
- Mint Choc Duo: Replace vanilla base with mint extract and add chocolate chunks.
- Vegan Option: Use coconut milk and vegan cookie dough, plus dairy‑free candy bars.
Make It Fit Your Diet
- Gluten‑Free: Substitute gluten‑free flour for the cookie dough and use GF candies.
- Low‑Sugar: Use sugar substitute in the base and chocolate chips with reduced sugar.
- Dairy‑Free: Opt for full‑fat coconut milk, coconut cream, and dairy‑free chocolate.
- Keto: Replace sugars with erythritol, use almond flour for dough, and sugar‑free candy.
Storage & Serving Tips
- Store in an airtight container for up to 2 weeks. Flavor peaks within the first 7 days.
- Serve: Let stand at room temperature for 5 minutes before scooping for cleaner balls.
- Cleaning: Run your scoop under hot water between dips for perfect servings.
Conclusion
This Snickers & Reese’s Cookie Dough Ice Cream Extravaganza is the ultimate indulgence, combining the nostalgia of cookie dough with the iconic flavors of two beloved candy bars. With its creamy base, chewy dough, gooey caramel, and rich fudge, every spoonful is a celebration of texture and taste.
Gather your ingredients, fire up the ice cream maker (or plan your no‑churn method), and get ready to dive into dessert heaven. It’s guaranteed to be a hit at any gathering—or simply as a personal reward after a long day!
