This dreamy no-churn ice cream combines Snickers, Reese’s Cups, and edible cookie dough for an irresistible dessert.
Prep Time15 minutesmins
Total Time6 hourshrs
Course: Dessert
Cuisine: American
Keyword: Ice Cream, No-Churn
Servings: 8servings
Calories: 350kcal
Equipment
Mixing Bowl
Hand Mixer
Loaf Pan
Ingredients
Ingredients
2cupsheavy whipping creamcold
1cansweetened condensed milk14 oz
1/2cupcreamy peanut butter
1cupchopped Snickers bars
1cupchopped Reese’s peanut butter cups
1cupedible cookie doughchilled and crumbled
1/4cupchocolate fudge sauceplus 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!