There's nothing quite like the combination of cookie dough, Snickers, and Reese’s blended into a rich, creamy ice cream. Each bite is a perfect balance of chewy cookie dough chunks, crunchy peanut and caramel-filled Snickers, and smooth Reese’s peanut butter cups, all swirled into a luscious vanilla ice cream base.

I first came up with this recipe when I was craving all my favorite childhood treats in one decadent dessert. Instead of choosing between candy or ice cream, I decided to mix them together—and the result was absolutely irresistible. This homemade ice cream has quickly become a family favorite, perfect for hot summer days or anytime you need a serious sweet fix.

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

Get ready to indulge in the ultimate frozen dessert. This cookie dough Snickers & Reese’s ice cream is pure heaven for anyone who loves a mix of soft, crunchy, and creamy textures.

First, it’s completely homemade yet incredibly easy to make. No complicated techniques—just a simple base that lets the mix-ins shine.

Second, it’s packed with flavor. The combination of buttery cookie dough, caramel-filled Snickers, and peanut butter cups creates a layered, dynamic taste experience in every scoop.

It’s also customizable. Prefer dark chocolate over milk? Swap it in. Want more crunch? Add crushed pretzels or nuts. This ice cream adapts beautifully to your cravings.

And finally, it’s no-churn, meaning you don’t need an ice cream maker. A hand mixer and a few simple ingredients are all it takes to whip up this creamy, candy-loaded treat.

Ingredients Notes

The beauty of this ice cream lies in the perfect combination of simple ingredients and indulgent mix-ins. Each one plays an essential role in the flavor and texture.

Heavy cream and sweetened condensed milk form the base of this no-churn ice cream. The heavy cream whips up into soft peaks, creating a light and airy texture, while the condensed milk adds just the right amount of sweetness without needing extra sugar.

Homemade cookie dough adds a chewy, buttery bite to the mix. Unlike regular cookie dough, this version is egg-free and safe to eat raw. A mix of butter, brown sugar, flour, and chocolate chips creates the perfect doughy texture.

Snickers bars bring the ultimate caramel-nutty crunch. Chopped into small chunks, they melt slightly into the ice cream while maintaining their signature chewiness and rich chocolate coating.

Reese’s peanut butter cups add a salty-sweet contrast. Their smooth peanut butter filling blends perfectly with the creamy base, while the outer chocolate shell adds a slight crunch.

Vanilla extract and a pinch of salt enhance all the flavors, ensuring each ingredient shines. Even a small amount of salt balances the sweetness and deepens the overall taste.

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

Making this no-churn ice cream is surprisingly simple, and the results are just as good as anything from an ice cream shop.

Start by preparing the cookie dough. In a small bowl, cream together butter and brown sugar until light and fluffy. Stir in vanilla and a pinch of salt, then mix in heat-treated flour and mini chocolate chips. Roll the dough into small chunks and refrigerate while you prepare the ice cream base.

Next, chop the Snickers and Reese’s peanut butter cups into bite-sized pieces. It helps to freeze them for a few minutes beforehand so they don’t stick together as much.

In a large mixing bowl, whip the heavy cream using a hand or stand mixer until soft peaks form. Be careful not to overwhip—it should be light and fluffy, not stiff.

Gently fold in the sweetened condensed milk and vanilla extract, being careful not to deflate the whipped cream. This is the base that gives the ice cream its smooth, creamy texture.

Once the base is combined, fold in the cookie dough chunks, Snickers, and Reese’s pieces. Distribute them evenly so every scoop is packed with flavor.

Pour the mixture into a loaf pan or freezer-safe container, smoothing the top with a spatula. Cover with plastic wrap and freeze for at least 6 hours or until firm.

Storage Options

Homemade ice cream stores well, but keeping it fresh and scoopable requires proper storage.

For the best results, store your ice cream in an airtight, freezer-safe container to prevent ice crystals from forming. A loaf pan covered tightly with plastic wrap and aluminum foil works well if you don’t have a dedicated ice cream container.

This ice cream is best enjoyed within two weeks for maximum flavor and texture, but it can last up to a month if stored properly.

If the ice cream is too hard straight from the freezer, let it sit at room temperature for 5 minutes before scooping. A warm ice cream scoop or running your spoon under hot water can also help.

Variations and Substitutions

This recipe is endlessly adaptable, so feel free to make it your own.

If you want a gluten-free version, swap the all-purpose flour in the cookie dough for heat-treated almond flour or oat flour.

For an extra chocolatey twist, mix in fudge sauce or chocolate chips along with the candy pieces. A drizzle of melted chocolate on top before freezing creates a fun shell effect.

Love the salty-sweet combo? Add crushed pretzels or salted peanuts for an extra crunch that pairs beautifully with the creamy base.

If you prefer a nut-free version, simply skip the Snickers and Reese’s and replace them with more cookie dough or chopped chocolate chunks.

You can even swap out the mix-ins entirely and create your own favorite version—try M&Ms, Oreos, or caramel swirls for a different spin on this delicious treat.

No matter how you customize it, this cookie dough Snickers & Reese’s ice cream is guaranteed to be a hit. The creamy texture, indulgent mix-ins, and no-churn simplicity make it a must-try for dessert lovers everywhere.