There’s nothing quite like a scoop of Cookie Dough Snickers & Reese’s Ice Cream on a hot summer day. The creamy, rich base swirls together chunks of chewy cookie dough, crunchy Snickers, and peanut buttery Reese’s cups to create the ultimate indulgence.

I first experimented with this flavor when I couldn’t decide between my two favorite childhood treats—cookie dough and candy bars. One batch later, I knew I had struck gold. This homemade ice cream is now a staple in my freezer, perfect for satisfying late-night cravings or impressing guests at summer gatherings.

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

Get ready to fall in love with this decadent ice cream. It’s the perfect balance of sweet, creamy, chewy, and crunchy textures that make every bite unforgettable.

First off, it’s a no-churn recipe, meaning you don’t need an ice cream maker. Just a few simple steps and a bit of patience while it freezes, and you’re rewarded with a dreamy homemade treat.

The texture is unbeatable. The creamy ice cream base contrasts beautifully with the chewy chunks of cookie dough and the crunch of Snickers and Reese’s, ensuring every bite is a new experience.

It’s fully customizable. Whether you prefer dark chocolate Snickers or want to throw in some peanut butter chips, this recipe is incredibly adaptable to suit your favorite flavors.

Best of all, it’s ridiculously easy to make. With just a few ingredients and minimal prep time, you’ll have a gourmet-style ice cream ready to enjoy in no time.

Ingredients Notes

The beauty of this Cookie Dough Snickers & Reese’s Ice Cream lies in its simple yet decadent ingredients. Each element plays a crucial role in achieving the perfect balance of flavors.

Heavy cream is the foundation of our ice cream base, providing a rich and creamy texture. Be sure to use full-fat heavy cream for the best results—lower-fat substitutes won’t yield the same luxurious consistency.

Sweetened condensed milk is the magic ingredient that keeps this no-churn ice cream soft and scoopable straight from the freezer. It adds the perfect amount of sweetness without the need for extra sugar.

Vanilla extract enhances the overall flavor and adds a classic ice cream taste. Use pure vanilla extract for the best results.

Cookie dough adds a soft, chewy contrast to the creamy ice cream. I recommend using an edible cookie dough recipe (or store-bought edible cookie dough) to ensure it’s safe to eat raw.

Snickers and Reese’s cups bring the ultimate candy bar crunch. The combination of caramel, nougat, peanuts, and peanut butter makes every spoonful an explosion of flavors.

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

Creating this indulgent ice cream is easier than you might think. Here’s how to do it step by step.

Start by whipping your heavy cream in a large bowl until stiff peaks form. This step is crucial—it creates the airy, creamy base that mimics churned ice cream.

In a separate bowl, mix the sweetened condensed milk with vanilla extract until well combined. This mixture ensures the ice cream is sweet and smooth without the need for additional sugar or an ice cream machine.

Gently fold the whipped cream into the condensed milk mixture, being careful not to deflate the air you’ve incorporated. This technique keeps the ice cream light and creamy.

Now comes the fun part—fold in the cookie dough chunks, chopped Snickers, and Reese’s pieces. Make sure they’re evenly distributed so every bite is packed with goodness.

Pour the mixture into a freezer-safe container, smoothing out the top. For an extra indulgent touch, drizzle some melted chocolate or caramel over the top before freezing.

Cover and freeze for at least 6 hours, or until fully set. When you’re ready to serve, let it sit at room temperature for a couple of minutes to soften slightly for the perfect scoopable consistency.

Storage Options

Homemade ice cream stays fresh and delicious if stored properly. Here’s how to keep it at its best.

Store your ice cream in an airtight, freezer-safe container to prevent freezer burn. A metal loaf pan covered tightly with plastic wrap and foil works well, or you can use a reusable ice cream tub.

For the best texture, enjoy within two weeks. While it will still be safe to eat beyond that, ice crystals may start to form, affecting the creaminess.

If the ice cream becomes too hard, let it sit out at room temperature for 5-10 minutes before scooping. This helps soften it slightly without melting.

Variations and Substitutions

One of the best things about this ice cream is how easily you can tweak it to suit your taste. Here are some fun variations to try.

Swap out the Snickers and Reese’s for your favorite candy bars. Try chopped Twix, Kit-Kats, or even peanut butter M&Ms for a different flavor twist.

Use chocolate ice cream instead of vanilla by mixing ⅓ cup of cocoa powder into the sweetened condensed milk before folding in the whipped cream.

For a salted caramel twist, drizzle in some homemade or store-bought caramel sauce and add a sprinkle of flaky sea salt before freezing.

Make it nut-free by skipping the Reese’s and Snickers and replacing them with chocolate chips or crushed Oreos instead.

Want extra crunch? Add some chopped pretzels or toffee bits for an irresistible sweet-and-salty contrast.

However you choose to make it, this Cookie Dough Snickers & Reese’s Ice Cream is guaranteed to become a favorite in your dessert rotation. Enjoy!