About This Recipe

This recipe combines edible chocolate chip cookie dough with chopped Snickers bars and Reese’s peanut butter cups in a vanilla ice cream base. It requires no special equipment and uses a no-churn method.

Why You’ll Love This Recipe

• Requires no ice cream maker
• Combines three popular dessert elements
• Uses edible cookie dough for food safety
• Features contrasting textures from creamy to crunchy
• Customizable mix-in ratios

Ingredients

For Edible Cookie Dough:

• ¾ cup all-purpose flour
• ¼ cup unsalted butter, softened
• ⅓ cup packed brown sugar
• 2 tablespoons granulated sugar
• 1 tablespoon milk
• ½ teaspoon vanilla extract
• ⅛ teaspoon salt
• ¼ cup mini chocolate chips

For Ice Cream Base & Mix-ins:

• 2 cups heavy whipping cream
• 14 oz can sweetened condensed milk
• 1 teaspoon vanilla extract
• 8 fun-size Snickers bars, chopped
• 8 fun-size Reese’s peanut butter cups, chopped

Step by Step Instructions

1. Heat-treat flour: Spread flour on baking sheet. Bake at 350°F (175°C) for 5 minutes. Cool completely.
2. Make cookie dough: Beat butter and sugars until fluffy. Mix in milk, vanilla, and salt. Stir in heat-treated flour until combined. Fold in chocolate chips. Roll into ½-inch balls. Freeze 30 minutes.
3. Whip cream: Using electric mixer, beat heavy cream until stiff peaks form.
4. Combine base: Gently fold sweetened condensed milk and vanilla into whipped cream until fully incorporated.
5. Layer ingredients: In 9×5-inch loaf pan, spread ⅓ of ice cream base. Top with ½ of cookie dough balls, Snickers, and Reese’s pieces. Repeat layers, ending with ice cream base.
6. Swirl and freeze: Use knife to gently swirl layers. Cover with plastic wrap. Freeze 6 hours or overnight.

FAQCan I use store-bought cookie dough?
Only use dough specifically labeled “edible” or “safe to eat raw.” Regular cookie dough contains raw flour and eggs not safe for consumption.

Can I make this dairy-free?
Substitute coconut cream for heavy cream, vegan butter, and dairy-free condensed milk. Verify candy ingredients meet dietary needs.

Why heat-treat flour?
Raw flour can carry pathogens. Heating to 160°F (71°C) eliminates potential bacteria.

You Must Know

• Cookie dough must be egg-free and use heat-treated flour
• Chop candy while cold to prevent sticking
• Do not overmix after adding condensed milk to maintain airy texture
• Fun-size candies measure approximately 1 cup when chopped

Storage Tips

Prevent crystallization by minimizing air exposure

Store in airtight container with parchment pressed directly on surface

Keeps for 2 weeks in freezer at 0°F (-18°C)

Let sit at room temperature 5-8 minutes before scooping