🍦 Snickers & Reese's Cookie Dough Ice Cream Extravaganza
The ultimate frozen treat packed with chewy cookie dough, rich peanut butter cups, and caramel-studded Snickers pieces in a creamy vanilla-peanut butter ice cream base.
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🍨 Ingredients
Ice Cream Base
• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 2 tbsp peanut butter (optional, for added flavor)
Cookie Dough
• ½ cup (115g) unsalted butter, softened
• ½ cup (100g) brown sugar
• ¼ cup (50g) granulated sugar
• 1 tsp vanilla extract
• 1 cup (125g) all-purpose flour (heat-treated)*
• ½ tsp salt
• ½ cup mini chocolate chips
Mix-ins
• 2 Snickers bars, chopped
• 2 Reese’s peanut butter cups, chopped
• ¼ cup mini chocolate chips (optional)
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🛠️ Instructions
1. Make the Ice Cream Base
• Whisk heavy cream, milk, sugar, and vanilla until sugar dissolves.
• (Optional) Warm peanut butter and stir into base.
• Churn in an ice cream maker (20–25 minutes) until soft-serve consistency.
• Set aside in a large container.
2. Prepare the Cookie Dough
• Cream butter and sugars until fluffy.
• Stir in vanilla.
• Add heat-treated flour and salt. Mix to form dough.
• Fold in mini chocolate chips.
• Roll into small bite-size pieces. Chill if sticky.
3. Assemble the Ice Cream
• Fold cookie dough bites, chopped Snickers, Reese’s, and extra chips into churned ice cream.
• Stir gently for even distribution.
4. Freeze to Set
• Transfer to airtight container. Smooth top.
• Cover with wax paper or plastic wrap directly on the surface.
• Freeze 4–6 hours or overnight.
5. Serve
• Let sit a few minutes before scooping. Serve in cones, bowls, or with warm brownies!
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🔄 Variations & Tips
• Add-ins: Swap in chopped Twix, M&M's, or Oreos.
• Peanut-Free: Use almond or sunflower butter and candy alternatives.
• No Ice Cream Maker? Freeze base and stir every 30 mins for 3–4 hours until thick and creamy.
• Serving Idea: Top with hot fudge, caramel sauce, or whipped cream for a sundae bar experience!
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