There's nothing quite like the indulgent combination of cookie dough, Snickers, and Reese's blended into a rich, creamy homemade ice cream. Every bite is packed with chocolatey goodness, caramel swirls, and that irresistible peanut butter flavor that makes this frozen treat an instant favorite.

I first created this recipe on a hot summer day when I was craving something more exciting than plain vanilla ice cream. After raiding my pantry, I threw together chunks of edible cookie dough, chopped Snickers bars, and mini Reese's cups—and the result was absolute perfection. Now, it’s a staple in my freezer, and I guarantee it’ll be a hit in yours too!

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

Get ready to fall in love with the most indulgent ice cream you've ever made. This homemade frozen treat is loaded with flavor and texture in every single scoop.

First off, it's super easy to make. No fancy ice cream maker? No problem! This recipe uses a simple no-churn method, meaning you can whip it up in just minutes before letting the freezer do the rest.

It's also loaded with mix-ins, so every bite is an explosion of flavor. Gooey caramel from Snickers, creamy peanut butter from Reese’s, and soft cookie dough chunks ensure there's something delicious in every spoonful.

Not to mention, it’s way better than store-bought. You control the ingredients, ensuring a rich, creamy base without unnecessary preservatives. Plus, you can customize the mix-ins to your heart’s content.

Whether you're making this for a family gathering or just treating yourself, this ice cream is guaranteed to be a crowd-pleaser.

Ingredients Notes

The magic of this Cookie Dough Snickers & Reese’s Ice Cream lies in its carefully chosen ingredients, each playing a crucial role in creating the perfect scoopable dessert.

The heavy whipping cream forms the base of this no-churn ice cream, giving it that rich, velvety texture. Whipping it into stiff peaks before mixing helps create a light and airy consistency.

Sweetened condensed milk is the secret to achieving a luscious, creamy finish without an ice cream machine. It sweetens the base and prevents the ice cream from becoming too icy.

For the mix-ins, you'll need chopped Snickers bars and mini Reese’s cups. These candy bars add incredible texture—chewy caramel, crunchy peanuts, and smooth peanut butter, all folded into the creamy ice cream.

The cookie dough is the star of the show. Make sure to use edible cookie dough (without eggs) or store-bought versions made for snacking. It adds a soft, chewy texture that makes every bite extra special.

A touch of vanilla extract enhances the flavors, and a pinch of salt balances the sweetness, making each spoonful more irresistible.

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

Making this ultra-creamy, mix-in-packed ice cream is easier than you might think. Let’s break it down step by step.

Start by preparing your whipped cream. In a large mixing bowl, use a hand mixer or stand mixer to beat 2 cups of heavy whipping cream until stiff peaks form. This step is crucial for a light and airy texture.

Next, gently fold in 1 can (14 oz) of sweetened condensed milk. Add 1 teaspoon of vanilla extract and a pinch of salt, stirring carefully to keep the mixture light and fluffy.

Now for the fun part—adding the mix-ins! Chop up about 1 cup of Snickers bars and 1 cup of mini Reese’s cups, then crumble in 1 cup of edible cookie dough. Fold everything into the creamy base, distributing the mix-ins evenly for the ultimate flavor explosion.

Transfer the mixture into a loaf pan or freezer-safe container and smooth the top with a spatula. For an extra indulgent touch, drizzle some melted chocolate or caramel sauce over the top.

Cover with plastic wrap and freeze for at least 6 hours (or overnight). Once it’s firm, scoop and enjoy your homemade Cookie Dough Snickers & Reese’s Ice Cream!

Storage Options

To keep your homemade ice cream fresh and creamy, store it in an airtight, freezer-safe container. A loaf pan covered with plastic wrap works well, but for the best results, use a container with a tight-fitting lid to prevent freezer burn.

Your ice cream will stay fresh for up to two weeks, though I doubt it’ll last that long once you taste it!

When ready to serve, let it sit at room temperature for 5-10 minutes to soften slightly, making it easier to scoop.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Feel free to get creative with mix-ins and flavors!

Swap the candies – Not a fan of Snickers or Reese’s? Try using Twix, Milky Way, or M&M’s instead. Any chocolatey, caramel, or nutty candy will work beautifully.

Make it nut-free – Skip the Reese’s and Snickers, replacing them with chocolate chips, caramel bits, or Oreos for a nut-free version.

Try a different cookie dough – While classic chocolate chip cookie dough is a winner, you can also try peanut butter cookie dough, brownie batter bites, or sugar cookie chunks for a fun twist.

Use a different base – If you want to experiment, try using chocolate or peanut butter-flavored ice cream instead of vanilla. Just add some cocoa powder or peanut butter to the whipped cream before mixing in the condensed milk.

Final Thoughts

There’s nothing better than a scoop (or two) of Cookie Dough Snickers & Reese’s Ice Cream on a hot day—or honestly, any day! This rich, creamy dessert is packed with flavor and texture, making it a guaranteed hit with anyone who loves candy-stuffed ice cream.

Once you try this homemade version, you may never go back to store-bought again. So grab your ingredients, whip up a batch, and enjoy every creamy, chocolatey, peanut-buttery bite!