Description
A delightful no-churn ice cream featuring chunks of homemade cookie dough, Snickers bars, and Reese’s Peanut Butter Cups, swirled with chocolate and caramel sauces and topped with chopped peanuts for the ultimate indulgent treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup mini chocolate chips
Ice Cream Base
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
Add-ins and Toppings
- Snickers bars (chopped)
- Reese’s Peanut Butter Cups (chopped)
- Chocolate sauce
- Caramel sauce
- Chopped peanuts
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Add the milk and vanilla extract and mix well. Gradually stir in the all-purpose flour until fully combined, then fold in the mini chocolate chips. Roll the dough into small balls and place them in the freezer to firm up.
- Make the Ice Cream Base: In a separate large bowl, whip the heavy cream until stiff peaks form. Gently fold in the sweetened condensed milk and additional vanilla extract until the mixture is smooth and uniform.
- Combine Ingredients: Fold the chopped Snickers bars, Reese’s Peanut Butter Cups, and the frozen cookie dough balls into the whipped cream mixture carefully to distribute everything evenly without deflating the cream.
- Chill and Serve: Pour the ice cream mixture into a loaf pan. Swirl chocolate and caramel sauces on top and sprinkle with chopped peanuts. Cover and freeze for at least 6 hours or overnight until firm.
- Enjoy: Serve scoops topped with extra chocolate and caramel sauces for added decadence.
- Pairings: Enjoy alongside freshly baked brownies, homemade pie, or cold milk for a complementary flavor and texture experience.
- Ingredient Substitutions & Tips: Substitute mini chocolate chips with regular or chunks of preferred chocolate. Ensure cookie dough is well chilled to maintain texture when mixed into ice cream. Fold whipped cream gently to maintain a light texture.
- Storage Tips: Store in an airtight container in the freezer for up to two weeks. Let ice cream soften at room temperature for 5-10 minutes if too hard to scoop before serving.
Notes
- Use chilled cookie dough balls to prevent melting when mixing into the ice cream base.
- Folding whipped cream gently preserves the light and fluffy texture of the ice cream.
- Freezing the ice cream mixture for at least 6 hours is essential for a firm consistency.
- Store ice cream in an airtight container to maintain freshness up to two weeks.
- Allow ice cream to soften slightly before scooping for easier serving.
