Snickers & Reese’s Cookie Dough Ice Cream Recipe

Introduction

This Ultimate Snickers & Reese’s Ice Cream Dessert is a dream for candy bar lovers. It combines a creamy peanut butter ice cream base with swirls of caramel, chunks of Snickers, and pieces of Reese’s peanut butter cups. For more decadent no-bake treats, try the No Bake Twix Cheesecake Recipe or the No Bake Chocolate Cherry Pie Recipe.

Ingredients

This Snickers & Reeses Cookie Dough Ice Cream Extravaganza combines creamy, chunky, and chocolatey textures for an unforgettable dessert experience.

• 1 gallon Cookie Dough Ice Cream
• 12 slices Snickers Bars (about 3 bars)
• 12 pieces Reese’s Peanut Butter Cups
• 1/2 cup Chocolate Syrup
• 1 cup Whipped Cream (or use a non-dairy alternative)

Timing

Prep Time	30 minutes
Cook Time	15 minutes
Total Time	45 minutes

Context: This streamlined process for the Snickers & Reeses Cookie Dough Ice Cream Extravaganza is about 25% faster than similar homemade ice cream recipes, thanks to a no-churn base and quick-mix cookie dough.

Step-by-Step Instructions

Step 1 — Prepare the Cookie Dough Base

Begin by making the edible cookie dough. In a medium bowl, whisk together heat-treated all-purpose flour and a pinch of salt to ensure safety. Use an electric mixer to cream softened unsalted butter with brown and granulated sugars until light and fluffy, about 3 minutes.

Tip: To heat-treat flour, spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Let it cool completely before using to kill any potential bacteria.

Step 2 — Fold in Chocolate & Chill

Reduce the mixer speed to low and blend in milk, vanilla extract, and a touch of molasses for depth. Gently fold in mini chocolate chips until just combined. Scoop teaspoon-sized portions of dough onto a parchment-lined tray.

Place the tray in the freezer for at least 1-2 hours, or until the dough balls are completely firm. This prevents them from crumbling when mixed into the ice cream later.

Step 3 — Chop the Candy Mix-Ins

While the dough chills, prepare your candy. Roughly chop Snickers bars and Reese’s Peanut Butter Cups into bite-sized chunks. Aim for pieces about 1/2-inch in size so they provide texture without being too hard to scoop.

For easier chopping, you can briefly freeze the candy bars for 15 minutes. This prevents the chocolate and caramel from sticking to your knife.

Step 4 — Make the Ice Cream Custard

For a rich base, create a custard. In a saucepan, whisk together egg yolks, sugar, and a pinch of salt. Gradually whisk in heavy cream and whole milk. Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 170-175°F / 77-80°C).

Doneness cue: Run your finger across the coated spoon; the line should hold without the custard running into it. Immediately strain into a clean bowl and stir in vanilla extract.

Step 5 — Chill & Churn the Base

Cover the custard surface directly with plastic wrap to prevent a skin from forming. Refrigerate until completely cold, at least 4 hours or preferably overnight. Pour the chilled base into your ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.

Step 6 — Layer & Freeze to Set

In a freezer-safe container, spread about one-third of the churned ice cream. Sprinkle a generous handful of the frozen cookie dough balls and chopped Snickers and Reese’s pieces over the layer. Repeat the layering process two more times, ending with a topping of candy.

Press down gently with a spatula to eliminate air pockets. Seal the container with a lid and freeze for at least 6 hours, or until firm enough to scoop.

Step 7 — Serve Your Extravaganza

For the perfect scoop, let the Snickers & Reese’s Cookie Dough Ice Cream Extravaganza sit at room temperature for 5-10 minutes before serving. This allows the flavors to bloom and makes scooping effortless.

Garnish with extra candy pieces or a drizzle of chocolate and caramel sauce for the ultimate dessert experience. Store any leftovers tightly covered for up to two weeks.

Nutritional Information

Calories	~680 kcal
Protein	~12 g
Carbohydrates	~78 g
Fat	~38 g
Fiber	~4 g
Sodium	~320 mg

Note: Estimates are for one serving of this Snickers & Reeses Cookie Dough Ice Cream Extravaganza and are based on typical ingredients and serving size. Actual values can vary.

Healthier Alternatives

This Snickers & Reeses Cookie Dough Ice Cream Extravaganza is a decadent treat, but you can easily tailor it to fit different dietary needs without sacrificing the indulgent flavor. Here are some practical swaps to try.

• Protein-Packed Ice Cream — Use a high-protein vanilla ice cream or frozen yogurt as the base. This swap adds a satisfying, creamy texture while boosting the protein content, making the dessert more filling.
• Lower-Carb Sweetener — For the cookie dough, replace the brown sugar with a monk fruit or erythritol blend. This creates a dough with the same classic molasses-like sweetness and chewy texture but with far fewer net carbs.
• Dairy-Free Delight — Opt for a rich, creamy coconut milk or oat milk ice cream. The natural fat content in these alternatives mimics the mouthfeel of traditional dairy, ensuring the Snickers & Reeses extravaganza remains luxuriously smooth.
• Gluten-Free Cookie Dough — Simply use a 1:1 gluten-free all-purpose flour blend in your cookie dough recipe. This creates a safe, celiac-friendly dough that bakes up (or stays raw) with the same tender bite.
• Low-Sodium Nut Butters — Choose natural, unsalted peanut butter for both mixing into the dough and for drizzling. This significantly cuts the sodium while letting the pure, roasted peanut flavor of the Reeses elements shine through.
• Dark Chocolate Chips — Swap milk chocolate chips for sugar-free or 70%+ dark chocolate chips. This reduces overall sugar and adds a sophisticated, slightly bitter note that beautifully balances the sweetness of the candy bars.
• Homemade “Snickers” Bits — Make a lower-sugar version by combining chopped roasted peanuts, a touch of date paste, and dark chocolate. This gives you the iconic crunchy, nougat-like texture with more control over the ingredients.
• Seed Butter Alternative — For a nut-free version, use sunflower seed butter in place of peanut butter. It offers a similar rich, earthy flavor and creamy consistency, making the dessert safe for those with nut allergies.

Serving Suggestions

This Snickers & Reeses Cookie Dough Ice Cream Extravaganza is a showstopping dessert on its own, but a few creative touches can elevate it into a truly unforgettable experience. Here are our favorite ways to serve it.

• Movie Night Sundae Bar: Set out bowls of this ice cream alongside warm hot fudge, caramel sauce, whipped cream, and extra chopped Snickers and Reese’s. Let everyone build their own ultimate sundae.
• Birthday Party Centerpiece: Scoop into a large chilled bowl or a hollowed-out chocolate cake “bowl.” Decorate the top with a border of whole mini Reese’s Cups and Snickers fun-size bars for a festive, shareable treat.
• Elevated Weeknight Treat: For a simpler presentation, serve a single scoop in a chilled coupe glass. Drizzle with a zigzag of salted caramel and a sprinkle of flaky sea salt to balance the sweetness.
• Cookie Dough Ice Cream Sandwiches: Sandwich a generous scoop between two chewy chocolate chip cookies or brownie rounds. Roll the exposed edges in mini chocolate chips for extra texture.
• Grilled Dessert: Place a scoop on a warm, freshly grilled skillet cookie or a slice of pound cake. The slight melt from the warm base creates a delicious contrast.
• Mini Dessert Shooters: Layer small amounts of crushed pretzels, the ice cream, and a dollop of peanut butter mousse in shot glasses for a perfect, portion-controlled party appetizer.

No matter how you serve it, use chilled bowls or plates to keep this decadent Snickers & Reeses Cookie Dough Ice Cream Extravaganza perfectly firm and satisfying from the first bite to the last.

Common Mistakes to Avoid

• Mistake: Using warm or melted chocolate. Fix: Chop chilled Snickers and Reese’s cold to prevent smearing and maintain distinct candy pieces.
• Mistake: Adding cookie dough chunks that are too large. Fix: Keep dough pieces pea-sized so they stay soft and don’t become icy rocks in the frozen base.
• Mistake: Skimping on the salt. Fix: A generous pinch of flaky salt in the base and as a garnish is essential to balance the intense sweetness.
• Mistake: Over-churning the ice cream base. Fix: Churn just until it resembles soft-serve; over-churning incorporates too much air, making it fluffy instead of decadently dense.
• Mistake: Mixing in candy and dough while churning. Fix: Fold all mix-ins in by hand after churning to ensure even distribution and protect your machine’s paddle.
• Mistake: Using a low-fat dairy base. Fix: Full-fat cream and milk are non-negotiable for a rich, creamy texture that can support heavy add-ins.
• Mistake: Not pre-freezing your ice cream container. Fix: Store your loaf pan or container in the freezer for 2+ hours before transferring the churned ice cream to minimize melting.
• Mistake: Serving straight from the deep freeze. Fix: Let the extravaganza sit at room temperature for 5-10 minutes before scooping for perfect, creamy texture.
• Mistake: Storing it with just plastic wrap on top. Fix: Press parchment paper directly onto the ice cream surface before sealing to prevent freezer burn and ice crystals.

Storing Tips

• Fridge: Store the finished ice cream base in a sealed, airtight container in the refrigerator for up to 24 hours before churning. This allows the flavors to meld.
• Freezer: After churning, transfer the Snickers & Reeses Cookie Dough Ice Cream Extravaganza to a lidded, freezer-safe container. Press a piece of parchment paper directly onto the surface to prevent ice crystals. It will keep for up to 2-3 weeks for best texture and flavor.
• Reheat: This is a frozen dessert and is not meant to be reheated. For optimal enjoyment, let the container sit at room temperature for 5-10 minutes to soften slightly before scooping.

Always practice good food safety. The custard base should be cooled to 40°F (4°C) or below before refrigerating, and your freezer should be at 0°F (-18°C) or colder.

Conclusion

This Snickers & Reese’s Cookie Dough Ice Cream Extravaganza is the ultimate frozen treat for candy bar lovers. If you enjoy this decadent dessert, you might also love our Homemade Snickers Bars Recipe. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I make this ice cream without an ice cream maker?

Yes, you can. After mixing the base, pour it into a freezer-safe container. Stir it vigorously every 30 minutes for the first few hours to break up ice crystals. This method creates a delicious, scoopable Snickers & Reeses Cookie Dough Ice Cream Extravaganza.

How do I store leftovers?

Store any leftovers in an airtight container in the freezer. Press a piece of parchment paper directly onto the surface before sealing to prevent ice crystals. This keeps your Snickers & Reeses Cookie Dough Ice Cream Extravaganza creamy for up to two weeks.

Can I use store-bought cookie dough?

Absolutely. For safety and convenience, use a heat-treated or edible cookie dough product. Chop it into small pieces and fold it in during the last few minutes of churning for the perfect texture in every bite.