Indulging in a homemade dessert that combines the rich flavors of Snickers, Reese’s, and cookie dough is a delightful experience. This Cookie Dough Snickers & Reese’s Ice Cream Dream offers a creamy, crunchy, and sweet treat that’s perfect for any occasion. Whether you’re hosting a gathering or simply craving something special, this dessert is sure to impress.
Ingredients
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ cup mini chocolate chips
For the Ice Cream Base:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
For the Mix-ins:
- 1 cup chopped Snickers bars
- 1 cup chopped Reese’s Peanut Butter Cups
Preparation
- Prepare the Cookie Dough:
- In a medium bowl, cream together the softened butter and brown sugar until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the all-purpose flour and salt, stirring until combined.
- Fold in the mini chocolate chips.
- Roll the dough into small, bite-sized balls and place them on a baking sheet lined with parchment paper.
- Freeze the cookie dough balls for at least 1 hour to ensure they hold their shape.
- Prepare the Ice Cream Base:
- In a large bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is fully dissolved and the mixture is smooth.
- Assemble the Ice Cream:
- Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.
- During the last few minutes of churning, add the frozen cookie dough balls, chopped Snickers, and chopped Reese’s Peanut Butter Cups to the mixture, allowing them to be evenly distributed.
- Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm.
Mistakes to Avoid
- Using Unpasteurized Eggs: When making the ice cream base, it’s essential to use pasteurized eggs to avoid the risk of foodborne illness. Raw eggs can sometimes carry bacteria such as salmonella, so opt for pasteurized eggs, especially if you’re not cooking the base.
- Skipping the Freezing Step for Cookie Dough: The cookie dough balls need to be frozen before adding them to the ice cream base. If they are not frozen, they may dissolve or become too mushy during the churning process, ruining the texture of your ice cream.
- Overchurning the Ice Cream: One of the most common mistakes in ice cream making is overchurning. This can cause the ice cream to become grainy or too hard. Follow the manufacturer’s guidelines for your ice cream maker to ensure you churn it for the correct amount of time, usually around 20-25 minutes.
- Adding Mix-ins Too Early: If you add the Snickers and Reese’s too early during churning, they can become too soft or disintegrate into the base. It’s best to add them in the last few minutes of churning, allowing them to be evenly distributed without losing their shape.
- Not Allowing Sufficient Freezing Time: Patience is key when making ice cream. If you don’t freeze the mixture long enough, it will remain too soft and difficult to scoop. Be sure to freeze your ice cream for at least 4 hours or overnight for the best results.
- Using Warm Ice Cream Base: Your ice cream base should be well-chilled before placing it in the ice cream maker. Using a warm base can lead to poor texture and could prevent the mixture from freezing properly. Ensure the base is chilled for several hours before churning.
- Forgetting to Store Properly: Storing ice cream improperly can lead to the formation of ice crystals and freezer burn. Always transfer the ice cream into an airtight container and press plastic wrap or wax paper directly onto the surface of the ice cream before sealing the container to maintain its smooth texture.
Ingredient Alternatives
- Cookie Dough: If you’re not keen on making cookie dough from scratch, you can substitute with pre-made edible cookie dough or use dough specifically designed for raw consumption. For a different flavor, try using white chocolate chips or butterscotch chips instead of the traditional mini chocolate chips.
- Heavy Cream: For a lighter option, you can replace heavy cream with half-and-half or a combination of milk and butter (¾ cup milk + ¼ cup butter). For dairy-free ice cream, coconut cream, almond milk, or soy cream can be great alternatives to maintain a rich texture.
- Whole Milk: If you want to reduce fat content, you can swap whole milk for 2% milk or even skim milk. For a non-dairy alternative, use coconut milk or oat milk to maintain a creamy consistency.
- Granulated Sugar: You can substitute granulated sugar with other sweeteners like honey, maple syrup, or agave syrup. For a healthier alternative, consider using stevia, monk fruit sweetener, or erythritol to reduce the sugar content without sacrificing sweetness.
- Mini Chocolate Chips: If you’re looking for a unique twist, you can use chopped dark chocolate, white chocolate chips, or even crushed up cookies like Oreos or graham crackers to add different textures and flavors to the ice cream.
- Snickers Bars: Swap Snickers for other candy bars like Milky Way, Twix, or even caramel-filled chocolates. If you’re looking for a healthier alternative, try adding chopped dried fruits like dates or figs for a chewy, sweet experience.
- Reese’s Peanut Butter Cups: You can easily replace Reese’s with other peanut butter-based treats like peanut butter M&Ms or peanut butter-filled chocolates. For a non-dairy alternative, use almond butter cups or cashew butter cups, or you could add a swirl of peanut butter directly into the ice cream for a rich flavor.
Tips and Tricks
- Chill Your Ice Cream Base: To achieve the smoothest and creamiest texture, ensure that your ice cream base is well-chilled before churning. This allows the ice cream maker to work more efficiently, helping to incorporate air and prevent ice crystals from forming. For best results, chill the base for at least 4 hours or overnight.
- Pre-Freeze Mix-ins: To prevent your Snickers, Reese’s, or cookie dough pieces from melting into the ice cream, freeze them before adding them to the ice cream mixture. This helps maintain their shape and texture during the churning process.
- Use Cold Ingredients: When making your ice cream, using cold ingredients (especially the cream, milk, and sugar) speeds up the freezing process and leads to a creamier texture. It’s best to store your milk, cream, and sugar in the fridge for several hours before beginning.
- Don’t Overfill the Ice Cream Maker: If you’re making a large batch, avoid overfilling the ice cream maker. Filling it to the recommended level allows the ice cream to churn properly, giving it the desired smooth texture. Follow your ice cream maker’s instructions for optimal capacity.
- Add Mix-ins at the Right Time: Add your mix-ins like Snickers, Reese’s, or cookie dough in the last 5 minutes of churning. This ensures they don’t break down too much and that they’re evenly distributed without becoming too soft or melting during the churning process.
- Let Ice Cream Soften Before Serving: Homemade ice cream often freezes very hard, especially after storing it in the freezer. Let your ice cream sit at room temperature for 5–10 minutes before scooping to achieve a smoother, softer consistency.
- Storage Tips: After making your ice cream, transfer it to an airtight container for storage. To prevent ice crystals from forming, press plastic wrap or wax paper directly onto the surface of the ice cream before sealing the container. This helps maintain its creamy texture and prevents freezer burn.
Suggestions
- Add a Swirl of Caramel or Chocolate Sauce: For an extra indulgent touch, swirl some homemade or store-bought caramel or chocolate sauce into your ice cream just before freezing it. This will add an additional layer of sweetness and a beautiful visual effect.
- Incorporate Fresh Fruit: If you want a lighter version of this indulgent treat, consider adding fresh fruit such as strawberries, bananas, or raspberries to your ice cream base. These fruits can complement the rich flavors of the candy and cookie dough, offering a refreshing contrast.
- Try Adding Nuts: For added crunch and depth, incorporate chopped nuts such as almonds, walnuts, or pecans. These can pair wonderfully with the Snickers and Reese’s and add a delightful texture to the creamy base.
- Make It Dairy-Free: If you’re looking for a dairy-free version of this ice cream, try using coconut milk or almond milk in place of the heavy cream and whole milk. Add a bit of maple syrup or agave to sweeten it naturally and still achieve a creamy, dreamy ice cream.
- Top with Whipped Cream and Sprinkles: Once your ice cream is ready to serve, top it with a dollop of whipped cream and colorful sprinkles for a fun, festive finish. This is perfect for kids’ parties or any occasion where you want to impress with a beautiful dessert.
- Serve in Waffle Cones or Bowls: For a fun serving option, serve your ice cream in waffle cones or bowls. You can even drizzle some chocolate or caramel sauce inside the cone for added flavor and excitement.
- Pair with Warm Desserts: This ice cream pairs wonderfully with warm desserts like brownies, chocolate lava cakes, or even a slice of warm apple pie. The contrast between the cold, creamy ice cream and the warm dessert creates a memorable and comforting treat.
FAQ
- Can I make this ice cream without an ice cream maker?
- Yes, you can freeze the ice cream base in a shallow dish, stirring every 30 minutes for the first few hours to prevent ice crystals from forming.
- How can I make the cookie dough edible?
- Ensure the flour is heat-treated by baking it at 350°F (175°C) for 5-7 minutes to kill any potential bacteria.
- Can I use store-bought cookie dough?
- Yes, but ensure it’s labeled as edible raw dough to avoid any health risks.
- How do I prevent the mix-ins from sinking to the bottom?
- Freeze the mix-ins before adding them to the ice cream base and add them during the last few minutes of churning.
- Can I use low-fat or non-dairy substitutes?
- Yes, you can substitute with low-fat or non-dairy alternatives, but the texture and flavor may vary.
Conclusion
Cookie Dough Snickers & Reese’s Ice Cream Dream is the ultimate indulgence for anyone with a sweet tooth. Combining the rich, creamy texture of homemade ice cream with the delightful crunch of cookie dough and the irresistible flavors of Snickers and Reese’s, this dessert is a true crowd-pleaser. Whether you’re enjoying it on a hot summer day or as a special treat for a celebration, it’s bound to impress with its bold flavors and satisfying texture. By following the tips, avoiding common mistakes, and experimenting with ingredient alternatives, you can easily make this treat your own. Enjoy the process of making it, and don’t forget to share the delicious results with your friends and family—after all, desserts are meant to be shared
Print
Cookie Dough Snickers & Reese’s Ice Cream Dream
Ingredients
Scale
- 1 ½ cups heavy cream
- 1 ½ cups whole milk
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 3 large egg yolks
- 1 cup edible cookie dough (pre-made or homemade)
- 2 Snickers bars, chopped
- 2 Reese’s Peanut Butter Cups, chopped
- ½ cup mini chocolate chips (optional for extra crunch)
Instructions
- In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat until the sugar has dissolved and the mixture is hot but not boiling. Stir occasionally.
- In a separate bowl, whisk the egg yolks until smooth and slightly pale.
- Gradually pour about ½ cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs. Slowly add the egg yolk mixture back into the saucepan with the rest of the cream mixture, stirring constantly.
- Cook the mixture over medium heat, stirring continuously, until it thickens slightly and coats the back of a spoon (about 5-7 minutes). Be careful not to let it boil.
- Remove from heat and stir in the vanilla extract. Pour the mixture through a fine mesh strainer into a clean bowl to remove any curdled bits, then cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight until fully chilled.
- Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions, typically for about 20-25 minutes.
- During the last 5 minutes of churning, add the cookie dough, chopped Snickers, and Reese’s to the ice cream. Make sure they are evenly distributed.
- Transfer the ice cream to an airtight container and freeze for at least 4 hours, or until firm.
- Once fully frozen, scoop and serve your Cookie Dough Snickers & Reese’s Ice Cream Dream! Enjoy the creamy, candy-packed treat.