Cookie Dough Snickers & Reese's Ice Cream
An indulgent dessert featuring creamy vanilla ice cream mixed with cookie dough, Snickers bars, and Reese's Peanut Butter Cups, perfect for cooling off in warm weather.
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour Consider toasting the flour for safety
- 1/2 cup mini chocolate chips
For the Ice Cream Base
- 2 cups heavy cream Whip until stiff peaks form
- 1 can sweetened condensed milk (14 oz)
- 1 tsp vanilla extract
Mix-Ins and Toppings
- 1 cup Snickers bars, chopped
- 1 cup Reese's Peanut Butter Cups, chopped
- 4 tbsp chocolate sauce For drizzling
- 4 tbsp caramel sauce For drizzling
- 1/4 cup chopped peanuts For sprinkling on top
Instructions
Make the Cookie Dough
- In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in milk and vanilla extract.
- Gradually add flour and stir until well combined.
- Fold in mini chocolate chips.
- Roll into small balls and freeze.
Prepare the Ice Cream Base
- In a large bowl, whip heavy cream until stiff peaks form.
- Gently fold in sweetened condensed milk and vanilla extract until smooth.
Add the Mix-Ins
- Fold in the chopped Snickers, Reese's Peanut Butter Cups, and frozen cookie dough balls.
Assemble the Ice Cream
- Pour the ice cream mixture into a loaf pan.
- Drizzle chocolate and caramel sauce over the top and swirl with a knife.
- Sprinkle chopped peanuts for a crunchy finish.
Freeze
- Cover with plastic wrap and freeze for at least 6 hours or overnight until firm.
Serve
- Scoop into bowls or cones and top with more chocolate sauce, caramel sauce, and chopped peanuts for extra indulgence.
Notes
For an extra special touch, serve with warm brownies or chocolate cake. Store leftovers in an airtight container in the freezer for up to two weeks.