Nickers & Reese’s Cookie Dough Ice Cream Extravaganza
This dreamy no-churn ice cream combines Snickers, Reese’s Cups, and edible cookie dough for an irresistible dessert.
Servings: 8 servings
Calories: 350kcal
Equipment
- Mixing Bowl
- Hand Mixer
- Loaf Pan
Ingredients
Ingredients
- 2 cups heavy whipping cream cold
- 1 can sweetened condensed milk 14 oz
- 1/2 cup creamy peanut butter
- 1 cup chopped Snickers bars
- 1 cup chopped Reese’s peanut butter cups
- 1 cup edible cookie dough chilled and crumbled
- 1/4 cup chocolate fudge sauce plus extra for drizzling
Instructions
- In a large bowl, use a hand mixer to whip cold heavy cream until stiff peaks form. Set aside.
- In another bowl, stir together the sweetened condensed milk and peanut butter until smooth and fully blended.
- Gently fold the whipped cream into the peanut butter mixture. Use slow, sweeping motions to keep the mixture light and airy.
- Fold in half the chopped Snickers, Reese’s, crumbled cookie dough, and the chocolate fudge sauce. Swirl gently with a spatula.
- Pour half of the mixture into a loaf pan or freezer-safe container. Top with a sprinkle of candies and cookie dough. Add the remaining mixture and top with the rest of the mix-ins. Drizzle with extra fudge sauce.
- Cover tightly with plastic wrap or a lid and freeze for at least 5–6 hours or overnight until firm.
- Let sit at room temperature for 5 minutes before scooping. Enjoy every creamy, candy-studded bite!
Notes
Use cold, full-fat cream for the best texture. Customize with your favorite mix-ins!
Nutrition
Calories: 350kcal | Carbohydrates: 40g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 50mg | Sodium: 150mg | Potassium: 200mg | Fiber: 1g | Sugar: 30g | Vitamin A: 500IU | Calcium: 100mg | Iron: 1mg