Cookie Dough Snickers & Reese’s Ice Cream: A Rich, No-Churn Frozen Dessert

Whenever I’m craving something ultra-indulgent and loaded with texture and flavor, I make this cookie dough Snickers & Reese’s ice cream. It’s creamy, sweet, crunchy, and packed with chunks of edible cookie dough, chocolate candy, and peanut butter goodness. The best part? I don’t need an ice cream maker—it’s no-churn and incredibly easy to put together.

Why You’ll Love This Recipe

I love this recipe because it combines everything I adore in a dessert: creamy ice cream, soft cookie dough bites, chunks of chocolate, and a salty-sweet peanut butter swirl. It’s rich, satisfying, and completely over the top in the best way. Whether I’m sharing it at a gathering or sneaking a spoonful straight from the freezer, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Heavy cream

• Sweetened condensed milk

• Vanilla extract

• Edible cookie dough (homemade or store-bought)

• Mini Snickers-style chocolate bars, chopped

• Mini chocolate peanut butter cups, chopped

• Creamy peanut butter

• Chocolate chips or fudge sauce (optional swirl)

Directions

1. I start by whipping the heavy cream until stiff peaks form using a hand mixer or stand mixer.

2. In a separate bowl, I mix the sweetened condensed milk with vanilla extract until smooth.

3. I gently fold the whipped cream into the condensed milk mixture until fully combined.

4. I stir in chunks of edible cookie dough, chopped candy bars, and peanut butter cups.

5. I drizzle in the peanut butter and, if using, some melted chocolate or fudge sauce, then swirl it through with a knife or spoon.

6. I pour the mixture into a loaf pan or freezer-safe container, cover it, and freeze for at least 6 hours or overnight.

7. When I’m ready to serve, I let it sit at room temperature for a few minutes to soften before scooping.

Servings and timing

This recipe makes about 8 servings.
Prep time takes me around 15 minutes, and freezing time is 6 hours minimum. I usually make it the night before to let it set fully.

Variations

• I swap the peanut butter cups for chopped chocolate-covered pretzels for a salty crunch.

• For a nut-free version, I use caramel candies and chocolate chips instead of peanut-based candy.

• I add caramel or marshmallow swirls for even more decadence.

• To make it gluten-free, I use gluten-free cookie dough and candies.

Storage/reheating

I store the ice cream in a freezer-safe, airtight container for up to 2 weeks. I press plastic wrap directly onto the surface before sealing the lid to prevent ice crystals. I don’t reheat it, but I let it sit out for 5–10 minutes before scooping to soften it slightly.

FAQs

Can I use store-bought cookie dough?

Yes, I make sure it’s labeled safe to eat raw. I also love using edible cookie dough made without eggs and with heat-treated flour.

What if I don’t have a mixer?

I can whip the cream by hand with a whisk—it just takes a little more time and effort.

Is this overly sweet?

It’s rich, but I balance the sweetness with a little salt in the cookie dough or by using natural peanut butter.

Can I use light cream instead of heavy cream?

I don’t recommend it—heavy cream is what gives this ice cream its thick, scoopable texture.

What container works best for freezing?

I like using a metal loaf pan, but any freezer-safe, shallow container with a lid will work well.

Conclusion

This cookie dough Snickers & Reese’s ice cream is my go-to when I want a dessert that’s indulgent, playful, and seriously satisfying. I love how each bite brings a different texture and burst of flavor, from the creamy base to the candy-studded mix-ins. It’s a no-churn treat that’s perfect for summer—or anytime I need a sweet escape.

Cookie Dough Snickers & Reese’s Ice Cream: A Rich, No-Churn Frozen Dessert

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• Author: Linda
• Prep Time: 15 minutes
• Total Time: 6+ hours (with freezing)
• Yield: 8 servings
• Category: Dessert, Frozen Treats
• Method: No-Churn, Freezer
• Cuisine: American
• Diet: Vegetarian

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Description

Cookie Dough Snickers & Reese’s Ice Cream is a rich, no-churn frozen dessert loaded with edible cookie dough, chopped candy bars, and a swirl of peanut butter. This ultra-indulgent treat comes together easily without an ice cream maker and delivers sweet, salty, and creamy perfection in every scoop.

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Ingredients

• Heavy cream
• Sweetened condensed milk
• Vanilla extract
• Edible cookie dough (homemade or store-bought)
• Mini Snickers-style chocolate bars, chopped
• Mini peanut butter cups, chopped
• Creamy peanut butter
• Chocolate chips or fudge sauce (optional for swirling)

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Instructions

1. Whip heavy cream to stiff peaks using a hand or stand mixer.

2. In a separate bowl, mix sweetened condensed milk with vanilla extract.

3. Gently fold the whipped cream into the condensed milk mixture until fully combined.

4. Stir in cookie dough chunks, chopped Snickers, and peanut butter cups.

5. Drizzle in peanut butter and optional melted chocolate or fudge sauce. Swirl gently with a knife.

6. Transfer mixture to a loaf pan or freezer-safe container. Cover and freeze for at least 6 hours or overnight.

7. Let soften for a few minutes at room temperature before scooping and serving.

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Notes

• Swap in chocolate-covered pretzels for a salty crunch.
• Use nut-free candies and cookie dough for an allergy-friendly version.
• Add caramel or marshmallow swirls for extra indulgence.
• Gluten-free cookie dough and candies make it celiac-safe.
• For best storage, press plastic wrap onto the surface to prevent ice crystals.