Snickers & Reese’s Cookie Dough Ice Cream Extravaganza

In a medium mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until smooth and fluffy (about 2 minutes).
Add the vanilla extract and mix to combine.
Gradually add the all-purpose flour and salt, mixing until just combined. Be sure to heat-treat the flour by microwaving it for 1-2 minutes, stirring halfway through, or baking it at 350°F (175°C) for 5 minutes to kill any bacteria.
Fold in the mini chocolate chips.
Roll the dough into small bite-sized balls (about 1 teaspoon each) and freeze while you prepare the ice cream base.
2. Prepare the Ice Cream Base:
In a large mixing bowl, whisk together the heavy cream, whole milk, granulated sugar, and vanilla extract until the sugar is fully dissolved and the mixture is smooth.
If you want extra peanut butter flavor, stir in the peanut butter until fully incorporated.
3. Churn the Ice Cream:
Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions, usually for about 20-25 minutes, until the mixture thickens to soft-serve consistency.
4. Add the Mix-ins:
Once the ice cream is churned, gently fold in the frozen cookie dough bites, chopped Snickers bars, Reese’s peanut butter cups, and mini chocolate chips. Be sure to distribute everything evenly throughout the ice cream.
5. Freeze the Ice Cream: