Cookie Dough Snickers & Reese’s Ice Cream

Description

This Cookie Dough Snickers & Reese’s Ice Cream is a rich, creamy homemade ice cream loaded with edible cookie dough, chopped Snickers, and Reese’s peanut butter cups. The perfect blend of chocolate, caramel, peanut butter, and cookie dough makes for an indulgent frozen treat that satisfies every sweet craving.

Ingredients

For the Ice Cream Base:

• 2 cups heavy whipping cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 1 tablespoon vanilla extract
• ¼ teaspoon salt

For the Edible Cookie Dough:

• ½ cup unsalted butter, softened
• ½ cup brown sugar
• 2 tablespoons granulated sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour (heat-treated)
• ½ cup mini chocolate chips

Mix-Ins:

• ½ cup chopped Snickers bars
• ½ cup chopped Reese’s peanut butter cups
• ¼ cup caramel sauce (optional, for extra swirls)
• ¼ cup chocolate sauce (optional)

Instructions

1. Make the Ice Cream Base:

1. In a mixing bowl, whisk together heavy cream, whole milk, sugar, vanilla extract, and salt until the sugar dissolves.
2. Cover and chill in the refrigerator for at least 2 hours (or overnight for better flavor).

2. Prepare the Edible Cookie Dough:

1. Heat-treat the flour by microwaving it for 30-60 seconds or baking it at 350°F (175°C) for 5 minutes to kill any bacteria.
2. In a bowl, beat softened butter, brown sugar, and granulated sugar until creamy.
3. Stir in milk and vanilla extract.
4. Gradually mix in the heat-treated flour until combined.
5. Fold in mini chocolate chips. Set aside.

3. Churn the Ice Cream:

1. Pour the chilled ice cream base into an ice cream maker.
2. Churn according to the manufacturer’s instructions (usually 20-30 minutes) until it reaches a soft-serve consistency.

4. Add Mix-Ins:

1. Chop Snickers and Reese’s into small bite-sized pieces.
2. Drop in chunks of cookie dough, chopped candy bars, and swirl in caramel/chocolate sauce if using.
3. Gently fold everything together.

5. Freeze:

1. Transfer the ice cream to a freezer-safe container.
2. Cover with plastic wrap or a lid and freeze for at least 4 hours or until firm.

6. Serve & Enjoy!

Scoop and serve with extra caramel or chocolate drizzle if desired!

Tips & Tricks

✅ Heat-Treat Flour: Always heat your flour before making edible cookie dough to prevent any foodborne illness.
✅ Chill the Ice Cream Base: This helps develop flavors and improves the texture when churning.
✅ Use a Metal Container for Freezing: Metal containers help the ice cream freeze faster, preventing ice crystals.
✅ Let It Soften Before Scooping: If the ice cream is too hard, let it sit at room temperature for 5-10 minutes before scooping.

Servings

This recipe makes 6-8 servings (about 1.5 quarts of ice cream).

Nutritional Information (Per Serving, Approximate)

• Calories: 450-500 kcal
• Carbs: 50g
• Fat: 25g
• Protein: 5g
• Sugar: 40g

(Values may vary depending on portion size and specific ingredients used.)

Health Benefits

🍫 Indulgent Treat: Satisfies sweet cravings with a perfect balance of textures and flavors.
🥜 Energy Boost: Nuts from Snickers and Reese’s provide healthy fats and protein.
🎉 Homemade & Customizable: No preservatives, and you can control sweetness and mix-ins.

Q&A Section

Q: Can I make this without an ice cream maker?
A: Yes! Beat 2 cups of heavy whipping cream until stiff peaks form, fold in a can of sweetened condensed milk and vanilla, then mix in cookie dough and candies. Freeze for at least 6 hours.

Q: How long does homemade ice cream last?
A: Stored in an airtight container, it lasts 2-3 weeks in the freezer.

Q: Can I use store-bought cookie dough?
A: Yes! Just make sure it’s labeled as edible (no raw eggs or untreated flour).

Q: Can I make this dairy-free?
A: Yes! Use coconut milk instead of heavy cream and dairy-free chocolate candies.

This Cookie Dough Snickers & Reese’s Ice Cream is a fun and indulgent dessert perfect for any time of the year! Let me know if you need any modifications or variations. 😊🍦