Description
This Snickers & Reese’s Cookie Dough Ice Cream Extravaganza is the ultimate indulgence! A rich and creamy vanilla ice cream base is packed with chunks of homemade chocolate chip cookie dough, chopped Snickers, and Reese’s Peanut Butter Cups for the perfect balance of chocolate, caramel, peanut butter, and cookie goodness. Every bite is a decadent explosion of flavors and textures!
Origin
Inspired by classic cookie dough ice cream, this homemade version takes it up a notch with the addition of two beloved candies—Snickers and Reese’s. This over-the-top creation is perfect for ice cream lovers looking for something fun, indulgent, and absolutely irresistible.
Ingredients
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 tbsp vanilla extract
- Pinch of salt
For the Edible Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated; see tips below)
- ½ cup mini chocolate chips
Mix-ins:
- ½ cup chopped Snickers
- ½ cup chopped Reese’s Peanut Butter Cups
Instructions
1. Prepare the Ice Cream Base:
- In a large bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and salt until sugar dissolves.
- Cover and refrigerate for at least 2 hours (or overnight) to chill.
2. Make the Edible Cookie Dough:
- Heat-treat the flour by microwaving it for 1 minute or baking at 350°F (175°C) for 5 minutes to kill bacteria. Let it cool.
- In a bowl, cream together butter, brown sugar, and granulated sugar until smooth.
- Mix in milk and vanilla extract, then stir in the heat-treated flour.
- Fold in mini chocolate chips and roll into small chunks. Set aside.
3. Churn the Ice Cream:
- Pour the chilled ice cream mixture into an ice cream maker and churn according to manufacturer’s instructions (usually about 20–25 minutes).
- Once it reaches a soft-serve consistency, fold in cookie dough chunks, chopped Snickers, and chopped Reese’s.
4. Freeze & Serve:
- Transfer the ice cream to an airtight container, cover with plastic wrap, and freeze for at least 4 hours until firm.
- Scoop and serve with extra candy on top for maximum indulgence!
Tips for Success
- No ice cream maker? Pour the base into a freezer-safe container, freeze for 1 hour, then stir every 30 minutes for 3–4 hours.
- Heat-treat flour to ensure the cookie dough is safe to eat.
- For extra creaminess, add 1 tbsp of corn syrup to the ice cream base.
- Let the ice cream sit for 5 minutes before scooping for the perfect texture.
Recommendations
- Serve in waffle cones, cookie bowls, or with warm brownies.
- Store in an airtight container in the freezer for up to 2 weeks.
- Drizzle with hot fudge or caramel sauce for extra decadence.
Nutrition (Per Serving, Approx.)
- Calories: 450
- Carbohydrates: 55g
- Protein: 6g
- Fat: 25g
- Sugar: 42g
- Fiber: 2g
This Snickers & Reese’s Cookie Dough Ice Cream Extravaganza is a dream for candy and ice cream lovers alike—pure frozen bliss! ✨
