Snickers & Reese’s Cookie Dough Ice Cream

Introduction

Welcome to a decadent dessert lover’s paradise: Snickers & Reese’s Cookie Dough Ice Cream. This homemade ice cream recipe combines the rich, creamy texture of premium vanilla ice cream with generous swirls of gooey cookie dough, chopped Snickers candy bars, and luscious peanut butter cups from Reese’s. It’s a symphony of sweet, salty, nutty, and chocolatey flavors that dance on your palate with every spoonful. Whether you’re hosting a dinner party, treating yourself after a long day, or looking for an unforgettable summer dessert, this indulgent creation is guaranteed to impress.

Imagine the nostalgic taste of biting into a Snickers bar—caramel, nougat, peanuts, and milk chocolate—melded seamlessly into a cold, creamy base, then elevated with chunks of edible peanut butter cookie dough and melty pieces of Reese’s Peanut Butter Cups. The contrast of temperatures, textures, and tastes makes this ice cream not just a treat, but an experience. It’s the kind of dessert that brings smiles, sparks conversations, and disappears fast at any gathering. In this comprehensive guide, we’ll walk you through everything you need to know—from the history behind such flavor combinations to the exact ingredients, step-by-step instructions, tips for perfect results, variations, nutritional insights, and frequently asked questions—to ensure you create the ultimate batch of Snickers & Reese’s Cookie Dough Ice Cream in your own kitchen.

The History

The story of Snickers & Reese’s Cookie Dough Ice Cream begins with the legacy of two iconic American candies: Snickers and Reese’s Peanut Butter Cups. Snickers, first introduced in 1930 by the Mars Company, was named after the family horse and quickly gained popularity for its satisfying blend of nougat, caramel, roasted peanuts, and milk chocolate. It became synonymous with energy, endurance, and comfort, often featured in lunchboxes, vending machines, and movie theaters across the United States.

Reese’s Peanut Butter Cups, invented by H.B. Reese in the 1920s, revolutionized the confectionery world by pairing smooth, rich peanut butter with high-quality chocolate. Over time, both brands grew into cultural staples, inspiring countless spin-offs, limited editions, and collaborations. The concept of incorporating these beloved candies into ice cream emerged during the frozen dessert boom of the late 20th century, when premium and novelty ice creams began dominating supermarket freezers.

Brands like Ben & Jerry’s and Baskin-Robbins pioneered the idea of mixing candy pieces, sauces, and cookie dough into ice cream, giving birth to now-classic flavors like “Peanut Butter Cup” and “Candy Bar.” The DIY movement of homemade ice cream soon followed, empowering home cooks to experiment with their favorite treats. The fusion of Snickers and Reese’s into a cookie dough ice cream base is a modern evolution of this trend—a gourmet mashup that celebrates maximalist flavors and indulgence.

This particular recipe pays homage to that tradition while elevating it with fresh, customizable ingredients and the satisfaction of making it from scratch. There’s something deeply personal about crafting a dessert that combines childhood favorites into a new form, and this ice cream does exactly that—bridging generations of sweet memories with every scoop.

Ingredients Breakdown

The magic of Snickers & Reese’s Cookie Dough Ice Cream lies in its layered complexity, where each ingredient plays a vital role in creating balance, texture, and depth of flavor. Let’s take a deep dive into what goes into this luxurious dessert and why each component matters.

Heavy Cream (4 cups): The foundation of any rich, creamy ice cream, heavy cream provides the velvety mouthfeel and high fat content necessary for smooth freezing and resistance to ice crystals.
Whole Milk (2 cups): Adds liquidity and dairy sweetness without diluting the richness. Whole milk helps emulsify the mixture and supports the incorporation of air during churning.
Sugar (1 cup, granulated): Sweetens the base and lowers the freezing point, ensuring a soft, scoopable texture. It also enhances flavor development and contributes to browning in the cookie dough.
Vanilla Extract (2 teaspoons): Imparts a warm, aromatic note that ties all the flavors together. Pure vanilla extract is recommended over imitation for superior depth.
Pinch of Salt: Enhances all other flavors, balancing sweetness and bringing out the savory notes in peanuts and chocolate.
Egg Yolks (6 large): Act as a natural emulsifier and thickener, creating a custard base (known as French-style ice cream) that’s luxuriously smooth and stable.
Unsalted Butter (½ cup, softened): Used in the cookie dough for richness and melt-in-the-mouth texture. Unsalted allows control over sodium levels.
All-Purpose Flour (⅓ cup): Provides structure to the cookie dough so it holds its shape when mixed into the ice cream.
Peanut Butter (½ cup, creamy): A star player. Choose natural or traditional creamy peanut butter (avoid extra-oily varieties). It gives the dough its signature flavor and chewiness.
Mini Chocolate Chips (½ cup): Folded into the cookie dough for melty pockets of chocolate. Mini chips distribute better than regular ones.
Snickers Candy Bars (4–5 full-size bars): Chopped into small chunks, they add nougat, caramel, peanuts, and chocolate ribbons throughout the ice cream.
Reese’s Peanut Butter Cups (4–6, depending on size): Roughly chopped to release waves of peanut butter and chocolate crunch. Mini cups can also be used for more even distribution.
Optional Add-ins: A drizzle of caramel sauce, hot fudge, or crushed pretzels for a salty-sweet twist.

Step-by-Step Recipe

Prepare the Cookie Dough: In a medium bowl, cream together the softened butter and sugar until fluffy. Beat in the peanut butter until smooth. Add the egg yolk (this makes it safe to eat raw) and vanilla extract, mixing well. Gradually stir in the flour and a pinch of salt until a soft dough forms. Fold in the mini chocolate chips. Chill the dough in the refrigerator for at least 30 minutes, then roll into tiny pea-sized balls and freeze on a tray for 1 hour.
Make the Ice Cream Base: In a large saucepan, combine the heavy cream, whole milk, and half of the sugar. Heat over medium until steaming (do not boil). In a separate bowl, whisk the egg yolks with the remaining sugar until pale and thick. Slowly temper the yolks by pouring a small amount of the warm cream mixture into them while whisking constantly. Pour the tempered yolks back into the saucepan.
Cook the Custard: Stir continuously over low heat, using a wooden spoon or silicone spatula, until the mixture thickens and coats the back of the spoon (about 170–175°F or 77–80°C). Do not let it boil, or the eggs may scramble. Remove from heat and strain through a fine-mesh sieve into a clean bowl to ensure smoothness.
Flavor and Cool: Stir in the vanilla extract and a pinch of salt. Let the custard cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight, to fully chill and mature the flavors.
Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to manufacturer’s instructions (typically 20–30 minutes) until it reaches a soft-serve consistency.
Add Mix-Ins: During the last 2–3 minutes of churning, gradually add the chopped Snickers bars, Reese’s Peanut Butter Cups, and frozen cookie dough balls. This ensures even distribution without overmixing.
Freeze to Set: Transfer the churned ice cream to a lidded loaf pan or airtight container. Smooth the top, press a piece of parchment paper directly on the surface to prevent ice crystals, and freeze for at least 4–6 hours or until firm.
Serve and Enjoy: Let the ice cream sit at room temperature for 5–7 minutes before scooping. Serve in waffle cones, bowls, or with extra toppings like caramel drizzle or crushed peanuts.

Tips

Chill Everything: Ensure your ice cream maker bowl is fully frozen (usually requires 24 hours in the freezer), and keep all ingredients cold to speed up freezing and improve texture.
Don’t Skip the Aging: Refrigerating the custard overnight improves creaminess and prevents icy textures.
Freeze the Mix-Ins: Freeze Snickers and Reese’s pieces before adding them to prevent sinking and melting during churning.
Cookie Dough Safety: Use pasteurized eggs or omit the egg yolk in the dough if concerned about raw eggs. Alternatively, bake small dough bits briefly (3–4 minutes at 350°F) to kill bacteria while keeping them soft.
Avoid Over-Churning: Stop the machine once the ice cream is thick and creamy. Over-churning can lead to buttery separation.
Layer for Swirls: For marbled effects, layer the ice cream with ribbons of caramel or melted peanut butter between additions of mix-ins.
Storage Tip: Store in the back of the freezer (not the door) to maintain consistent temperature and minimize thaw-refreeze cycles.

Variations and Customizations

This recipe is highly adaptable to different tastes, dietary needs, and seasonal themes. Here are some creative twists to inspire your next batch:

Gluten-Free Version: Substitute all-purpose flour in the cookie dough with a gluten-free 1:1 baking blend. Ensure Snickers and Reese’s are certified gluten-free (some versions may contain wheat).
Dairy-Free/Ice Cream Alternative: Replace heavy cream and milk with full-fat coconut milk and almond milk. Use dairy-free chocolate chips and vegan peanut butter cups.
Low-Sugar Option: Use sugar substitutes like erythritol or monk fruit in both the base and dough. Opt for sugar-free candy bars if available.
Nut-Free Version: Swap peanut butter for sunflower seed butter and use nut-free candy alternatives (e.g., Mounds bars instead of Snickers, SunButter cups instead of Reese’s).
Alcohol-Infused: Add 1–2 tablespoons of bourbon, rum, or Baileys to the custard for a grown-up twist that also improves texture.
Seasonal Variations: Add crushed Oreos and peppermint for a holiday version, or swirl in pumpkin spice and graham cracker crumbs for fall.
Chunkier Texture: Increase candy ratios or add chopped pecans, pretzels, or marshmallow fluff for added crunch and gooeyness.
Swirled Caramel or Fudge: Layer in store-bought or homemade sauces during the transfer to the container for a ribboned effect.

Health Considerations and Nutritional Value

While undeniably delicious, Snickers & Reese’s Cookie Dough Ice Cream is a high-calorie, indulgent dessert best enjoyed in moderation. Here’s a general nutritional breakdown per ½-cup serving (approximate):

Calories: 380–450
Total Fat: 25–30g (Saturated Fat: 12–15g)
Carbohydrates: 35–40g (Sugars: 28–32g)
Protein: 6–8g
Sodium: 150–200mg
Dietary Fiber: 2–3g

Key Considerations:

Sugar Content: High due to multiple sources (ice cream base, candy bars, cookie dough). Individuals managing blood sugar should consume sparingly.
Saturated Fat: Primarily from dairy, chocolate, and peanut butter. Those monitoring cholesterol may want to limit portions.
Allergens: Contains dairy, eggs, peanuts, tree nuts (depending on brand), soy, and wheat. Always check labels on commercial candy bars for allergen statements.
Balancing Indulgence: Pair with fresh fruit, green tea, or a light salad to offset richness. Consider smaller servings (⅓ cup) to savor without overdoing it.
Homemade Advantage: You control ingredient quality—opt for organic dairy, reduced-sugar chocolate, or natural peanut butter to make it slightly healthier.

Ingredients

4 cups heavy cream
2 cups whole milk
1 cup granulated sugar, divided
6 large egg yolks
2 teaspoons pure vanilla extract
Pinch of fine sea salt
½ cup unsalted butter, softened
⅓ cup all-purpose flour
½ cup creamy peanut butter
1 egg yolk (for cookie dough)
½ cup mini chocolate chips
4–5 full-size Snickers bars, chopped
4–6 Reese’s Peanut Butter Cups, chopped

Directions

In a mixing bowl, beat softened butter and ¼ cup sugar until fluffy. Mix in peanut butter, then add 1 egg yolk and 1 teaspoon vanilla. Gradually stir in flour and a pinch of salt. Fold in mini chocolate chips. Roll into small balls, place on a tray, and freeze for 1 hour.
In a saucepan, heat heavy cream, milk, and ½ cup sugar until steaming. In another bowl, whisk egg yolks with remaining ¼ cup sugar until pale. Temper yolks with hot cream, then return to pan.
Cook over low heat, stirring constantly, until custard coats the spoon (170–175°F). Strain into a bowl, stir in vanilla and salt, then cool to room temperature.
Refrigerate custard for at least 4 hours or overnight.
Churn in an ice cream maker according to instructions until soft-serve consistency.
In the last 2–3 minutes, add chopped Snickers, Reese’s, and frozen cookie dough balls.
Transfer to a freezer-safe container, smooth top, cover with parchment, and freeze for 4–6 hours or until firm.
Allow to sit at room temperature for 5 minutes before serving.

FAQ

Can I make this without an ice cream maker?
Yes, though texture will be less creamy. Pour the base into a shallow dish, freeze, and whisk every 30 minutes for 3–4 hours to break up ice crystals. Add mix-ins halfway through.

How long does it keep?
Up to 2 weeks in an airtight container. For best quality, consume within 10 days to avoid freezer burn or flavor degradation.

Can I use store-bought cookie dough?
Yes, but ensure it’s meant for raw consumption. Pre-made edible cookie dough balls work perfectly and save time.

Why did my ice cream turn icy?
This usually happens if the base wasn’t chilled long enough, too much water-based liquid was used, or the freezer temperature fluctuates. Chilling the custard overnight and minimizing air exposure helps.

Can I double the recipe?
Yes, but only if your ice cream maker can handle the volume. Doubling may require two churning sessions to avoid poor texture.

Are there vegan options?
Absolutely. Use plant-based milks, coconut cream, flax eggs (for dough), and vegan candies. Look for dairy-free and eggless peanut butter cups and chocolate bars.

Can kids help make this?
Yes! Kids can help roll cookie dough, chop (with supervision), and add mix-ins. It’s a fun, hands-on family activity.

Summary

Snickers & Reese’s Cookie Dough Ice Cream is a rich, creamy, and outrageously delicious homemade dessert that combines everyone’s favorite candies with edible peanut butter cookie dough in a silky vanilla base. Perfect for special occasions or self-indulgent moments, this ice cream delivers layers of flavor and texture that redefine frozen treats.