There’s nothing quite like diving into a bowl of homemade ice cream that combines all your favorite indulgences. This Cookie Dough Snickers & Reese’s Ice Cream is the ultimate treat—creamy, rich, and studded with chewy chunks of cookie dough, nutty bits of Reese’s, and gooey caramel from chopped Snickers. It’s a dessert dream come true for candy lovers and ice cream fanatics alike.

I first whipped this up on a whim during a summer heatwave, using leftover candy from a movie night. What started as a fun experiment quickly became a family favorite. Now, it’s the most-requested dessert in our house, especially when we’re hosting guests or celebrating a birthday. It’s easy to make, endlessly customizable, and downright addictive.

Ready to cool down with the most decadent ice cream you’ll ever make? Let’s dive in.

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

If you're looking for a no-fuss frozen dessert that hits every sweet craving, you’re in for a real treat. This ice cream is everything you love about your favorite candy bars, churned into a creamy, scoopable masterpiece.

It’s ridiculously easy to make. You don’t need an ice cream maker or fancy tools—just a few mixing bowls, a hand mixer, and some patience while it freezes. It’s a no-churn recipe, meaning no custard base or stovetop time required.

You get a little bit of everything in each bite. Creamy vanilla base, chewy cookie dough, crunchy peanuts, sweet caramel, and rich chocolate—there’s so much texture and flavor in every spoonful, it’s hard to stop at just one bowl.

It’s the ultimate crowd-pleaser. Whether you're making it for kids, adults, or a mix of both, this dessert always brings smiles. It’s perfect for birthday parties, movie nights, BBQs, or just because you feel like something sweet.

Totally customizable. Want to use Milky Way instead of Snickers? Go for it. Prefer mini M&M’s to Reese’s? Swap away. The base is endlessly adaptable to whatever candy stash you have on hand.

Once you try it, this ice cream will become your go-to for celebrations—or just those nights when you need something sweet and satisfying straight from the freezer.

Ingredients Notes

This ice cream gets its magic from a handful of indulgent ingredients, each playing a crucial role in building flavor, texture, and richness. Let’s take a closer look at what makes this treat so unforgettable.

Sweetened condensed milk is the secret to the creamy, scoopable texture of no-churn ice cream. It sweetens the base and eliminates the need for an ice cream maker. Make sure you’re using the full-fat version for best results.

Heavy whipping cream gets whipped into stiff peaks before being folded into the condensed milk. This is what creates the light, airy texture we want in homemade ice cream. Don’t skimp on the whipping—it’s key to that luscious finish.

Chopped Snickers bars bring caramel, nougat, and a little crunch into every bite. I like to freeze them slightly before chopping so they don’t melt into the mixture. You’ll want good-sized chunks to really taste them in the final product.

Mini Reese’s cups, halved or quartered, add creamy peanut butter flavor that melts into the base as it freezes. They balance beautifully with the caramel and chocolate from the Snickers.

Edible cookie dough adds that nostalgic chew and a touch of brown sugar richness. You can use store-bought edible cookie dough or make your own—just be sure it’s safe to eat raw (no eggs, and heat-treated flour).

You’ll also need a loaf pan or freezer-safe container to freeze your ice cream. A metal loaf pan works great, but plastic containers with lids are handy too if you're making it in advance or storing leftovers.

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

Making this ice cream couldn’t be simpler, and the results are wildly delicious. Here’s how it comes together, step-by-step.

Start by whipping your heavy cream until stiff peaks form. Use a hand mixer or stand mixer on high speed—it should take about 2-3 minutes. You’re looking for the cream to hold its shape when you lift the beaters. Set this aside.

In a separate large bowl, pour in the sweetened condensed milk. This is the base of your ice cream, so make sure to scrape out every last bit from the can. You can stir in a splash of vanilla extract here if you’d like extra flavor depth.

Now it’s time to gently fold the whipped cream into the condensed milk. Start with a small scoop to lighten the mixture, then fold in the rest using a rubber spatula. Go slow—this step is all about keeping that airy texture intact.

Once your base is smooth and uniform, fold in the chopped Snickers, Reese’s, and chunks of cookie dough. I like to layer some candy pieces between spoonfuls of ice cream as I transfer it to the pan, so there’s plenty of mix-ins throughout.

Spoon the mixture into your loaf pan or container, smoothing the top with the back of a spoon or spatula. You can sprinkle a few extra bits of candy on top for a fun finish. Cover with plastic wrap or a lid, then freeze for at least 6 hours, or overnight for best texture.

Once fully frozen, it’s ready to scoop! Let it sit at room temperature for 5-10 minutes before serving if it’s extra firm.

Storage Options

Homemade no-churn ice cream stores beautifully in the freezer, making it a great make-ahead dessert. Here’s how to keep it fresh and scoopable for as long as possible.

Store your ice cream in an airtight, freezer-safe container. A loaf pan works in a pinch, but if you want to avoid freezer burn, containers with tight-fitting lids are your best bet.

For optimal texture, press a layer of plastic wrap or parchment paper directly onto the surface of the ice cream before sealing the container. This helps prevent ice crystals from forming.

This ice cream will stay fresh for up to 2 weeks in the freezer. After that, it might start to lose its creamy texture or absorb freezer odors.

To re-serve, let the container sit on the counter for 5-10 minutes to soften slightly. Use a warm ice cream scoop for easy serving—it’ll glide right through those chunks of candy and dough.

Variations and Substitutions

One of the best parts about this recipe is how flexible it is. You can switch up the mix-ins, the base flavor, or even turn it into a sundae bar. Here are a few ideas to get you inspired.

If you're not a peanut butter fan, swap the Reese’s for chopped Twix, Rolos, or M&M’s. You’ll still get that candy crunch and color without the peanut flavor.

Want a chocolate base? Add ½ cup unsweetened cocoa powder to the sweetened condensed milk before folding in the cream. It’ll turn the whole thing into a rich chocolate fudge swirl ice cream.

Try using brownie chunks or blondie bites instead of cookie dough for a different kind of chewy surprise. Even crumbled Oreos would be delicious stirred in.

You can also swirl in peanut butter, caramel, or chocolate sauce between layers as you transfer the mixture to the pan. This creates beautiful ribbons and extra pops of flavor.

Feel free to make it dairy-free with coconut whipped cream and sweetened condensed coconut milk. Just keep in mind the final flavor will be slightly tropical.

Don’t be afraid to get creative! This is the kind of dessert that rewards experimentation. Use what you have on hand, and make it your own.