𝗦𝗻𝗶𝗰𝗸𝗲𝗿𝘀 & 𝗥𝗲𝗲𝘀𝗲’𝘀 𝗖𝗼𝗼𝗸𝗶𝗲 𝗗𝗼𝘂𝗴𝗵 𝗜𝗰𝗲 𝗖𝗿𝗲𝗮𝗺 𝗘𝘅𝘁𝗿𝗮𝘃𝗮𝗴𝗮𝗻𝘇𝗮

Get ready for the ultimate dessert mashup! This creamy ice cream is packed with Snickers, Reese’s, and chunks of edible cookie dough. A candy-lover’s dream come true in every scoop!

Ingredients

For the 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 extra flavor)

For the 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

For the Mix-ins:

● 2 Snickers bars, chopped

● 2 Reese’s peanut butter cups, chopped

● ¼ cup mini chocolate chips (optional)

Instructions

1: Make the Ice Cream Base:

In a large bowl, whisk together heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar dissolves.

If using peanut butter, warm it until smooth and stir it into the mixture.

Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions (20-25 minutes).

2: Prepare the Cookie Dough:

Cream butter, brown sugar, and granulated sugar together until light and fluffy. Stir in vanilla extract.

Gradually add heat-treated flour and salt, mixing until dough forms. Fold in mini chocolate chips.

Roll the dough into small bite-sized pieces and freeze while preparing the ice cream.

3: Assemble the Ice Cream:

Once the ice cream is churned to a soft-serve consistency, fold in Snickers pieces, Reese’s pieces, frozen cookie dough bites, and extra chocolate chips (if using).

4: Freeze the Ice Cream:

Transfer the mixture to an airtight container. Press plastic wrap or wax paper directly onto the surface to prevent ice crystals.

Freeze for at least 4-6 hours or overnight until firm.

5: Serve and Enjoy:

Let the ice cream sit at room temperature for 5 minutes before scooping. Serve in bowls or cones and enjoy the perfect combination of creamy, chewy, and crunchy textures!

Tips:

Heat-Treat Flour: Bake flour at 350°F (175°C) for 5 minutes to ensure it’s safe to eat raw. Let it cool before using.

No Ice Cream Maker? Stir the mixture every 30 minutes as it freezes to reduce ice crystals.

Customization: Swap in other candies like Twix or M&M’s for a fun twist.

This Snickers & Reese’s Cookie Dough Ice Cream is pure indulgence—perfect for hot days, parties, or just treating yourself