Cookie Dough Snikers & Reese's Ice Cream Recipe

There’s something utterly magical about the combination of cookie dough, Snickers bars, and Reese’s peanut butter cups—especially when swirled into a rich, creamy homemade ice cream. Every bite delivers a symphony of textures: soft cookie dough, chewy caramel, crunchy peanuts, and velvety peanut butter.

this Recipe

This recipe was born during a late-night snack raid gone wild. I had leftover candy from Halloween, a tub of eggless cookie dough, and an ice cream base ready to churn. One taste, and I knew I had struck dessert gold. It's now a family favorite that vanishes in days—sometimes hours.

If you’re looking for a no-fuss, wildly decadent ice cream that’ll impress at any gathering (or just make your weeknight sweeter), this one’s for you.

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

Get ready to meet your new favorite frozen dessert. This Cookie Dough Snickers & Reese’s Ice Cream brings the best of both candy and cookie worlds into one ultra-satisfying scoop.

It’s indulgent, but totally worth it. This ice cream is packed with chunks of Snickers, bits of Reese’s, and generous dollops of chocolate chip cookie dough. Each spoonful is a burst of rich, nostalgic flavor.

No fancy equipment needed. While a churner makes things easier, you can absolutely make this no-churn with just a mixer and a freezer-safe dish. Minimal tools, maximum reward.

Great for using up leftover candy. Post-Halloween? Birthday party surplus? This is the tastiest way to clean out that candy stash without waste.

Make-ahead friendly and freezer-stable. It keeps beautifully in the freezer for up to two weeks (if it lasts that long), making it perfect for party prep or those late-night cravings.

This ice cream also makes an amazing base for sundaes, milkshakes, or sandwiching between two cookies. Let’s dive into what makes it so special.

Ingredients Notes

The magic of this ice cream is in its candy-studded, dough-swirled ingredients. Each one adds a new layer of flavor and texture.

The ice cream base is simple but rich: heavy cream, sweetened condensed milk, and vanilla extract. This no-churn combo whips into a dreamy soft-serve texture, then sets beautifully in the freezer. It’s sweet, creamy, and holds up well to mix-ins.

The cookie dough brings a soft, chewy contrast. Make sure to use an eggless version that’s safe to eat raw—either store-bought or homemade. I like to roll small chunks of it ahead of time so they stay distinct in the ice cream.

Snickers bars add caramel, nougat, and peanuts all in one go. Chop them into bite-sized pieces so you get a little bit of everything in each scoop. Freeze the chunks for 10–15 minutes before mixing in to prevent melting during the folding process.

Then there are the Reese’s peanut butter cups—mini or regular, both work. The salty-sweet peanut butter center melts slightly into the base, giving the ice cream a luscious swirl that contrasts beautifully with the richer Snickers.

All you’ll need beyond that is a loaf pan or freezer-safe container, and a hand or stand mixer if you’re going no-churn. If you have an ice cream maker, you can absolutely use it to churn the base before adding the mix-ins.

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

Making this ice cream is a breeze, whether you’re using a churn or going no-churn. The key is layering the mix-ins for maximum texture and candy distribution.

Start by whipping the heavy cream to stiff peaks in a large, chilled mixing bowl. This gives your base structure and that scoopable creaminess. Don’t overwhip—stop once the cream holds its shape when you lift the beaters.

In another bowl, gently stir together the sweetened condensed milk and vanilla extract. Once combined, fold in the whipped cream using a spatula. Work gently here to avoid deflating the cream.

Now it’s time to prep the mix-ins. Chop your Snickers bars and Reese’s cups into small chunks. If using homemade cookie dough, roll it into mini balls (about marble-sized). Place all the mix-ins in the freezer for 10 minutes—this helps them hold shape when stirred into the soft base.

Once chilled, fold half the candy and cookie dough into the ice cream base. Pour half of it into your container, then layer with more candy and dough. Repeat with the remaining ice cream and top with the rest of the mix-ins. This layering ensures every scoop is packed with flavor.

Cover your container with plastic wrap or a tight-fitting lid, then freeze for at least 6 hours, or overnight for best texture. When ready, let it sit at room temp for 5 minutes before scooping.

You’ll get about 1.5 quarts of ultra-creamy, candy-loaded deliciousness.

Storage Options

Homemade ice cream stores best in an airtight, freezer-safe container. I love using a metal loaf pan wrapped tightly with plastic wrap and foil—it keeps the texture smooth and helps avoid freezer burn.

For optimal freshness, enjoy this ice cream within 10 to 14 days. After that, it’s still safe to eat, but the texture may get a little icy, especially around the edges.

If you’re storing in smaller portions (like pint containers), press a layer of parchment or wax paper directly onto the surface before sealing to reduce air exposure.

To reheat (aka soften for scooping), let the container sit at room temp for about 5–7 minutes. Avoid microwaving—it’ll melt unevenly and ruin those glorious mix-ins.

Variations and Substitutions

One of the best things about this recipe is how easy it is to tweak to your taste—or whatever you’ve got in the pantry.

Try swapping the Snickers for Milky Way, Twix, or 3 Musketeers. Each adds its own fun texture and flavor. Twix especially gives a great crunch!

Use chocolate chip cookie dough, peanut butter dough, or even brownie batter dough for different vibes. Just make sure it’s safe to eat raw.

Not a peanut butter fan? Swap the Reese’s cups for M&M’s, Butterfinger bits, or Oreos. The sky’s the limit when it comes to candy combinations.

To make it a little lighter, you can use light whipped topping instead of heavy cream, but note that the final texture will be fluffier and slightly less rich.

Feel like going fully over-the-top? Drizzle in some hot fudge or caramel sauce during the layering process. It’ll ripple through like a sundae in every scoop.

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