Snickers Ice Cream Cake

This homemade snickers ice cream cake is layered with silky peanut butter ice cream, fudgy brownie, salted caramel, fudge, and topped with peanuts. It’s a winning combination for any celebration!

Ice Cream Cakes are delicious desserts during the summer months! Here are a few more of our ice cream favorites – Malt Shop Ice Cream Pie, Oreo Ice Cream Sandwiches, and Churro Ice Cream Sandwiches.

The Best Snickers Cake

I’ve been making this peanut butter ice cream for years – it is one of my family’s favorites! It’s creamy, soft, totally delicious, and it’s really simple to make.

Last summer I decided to use this ice cream as the filling for an ice cream cake that we took to our 4th of July BBQ. Not only was it the first dessert gone, but I also had several people ask for the recipe!

If you’re looking for a summertime dessert that will “WOW” your guests, or if you’re craving a sweet treat and want to make something amazing, here’s how to make a delicious Snickers Ice Cream Cake –

Ingredients You’ll Need

• Peanut Butter Ice Cream – Homemade (recipe below) or storebought, softened
• Fudgy Brownies – Baked in a 9 inch round pan
• Hot Fudge – Homemade or storebought
• Salted Caramel – Homemade or storebought
• Salted Peanuts – Chopped

How to Make A Snickers Ice Cream Cake

PREP – First, you’ll need to line a 9 inch round baking pan with plastic wrap.

MAKE THE ICE CREAM – Blend your ice cream ingredients together in the blender. Then chill them and toss it into your ice cream maker.

FREEZE – When the ice cream has reached a soft-serve stage spread it into your pan, cover it with plastic wrap, and place it in the freezer to harden.

ASSEMBLE – Gather your brownies, ice cream, salted caramel, fudge, and chopped peanuts.

LAYER – Begin with your brownie layer and drizzle with fudge, salted caramel, and peanuts then top it with ice cream. Continue layering with fudge, salted caramel, and peanuts between each layer.

FINISH – On the final layer, I like to be a little more generous with my toppings allowing them to drip over the sides. Because guys — salted caramel is my love language!

FREEZE + SERVE – Place your completed snickers ice cream cake in the freezer until you are ready to serve. Allow the cake to sit at room temperature for a few minutes before slicing and then eat to your heart’s content!

Recipe Notes

• The recipe above will yield 1 nine inch ice cream layer and 1 nine inch brownie layer. To make a four layer ice cream cake as pictured you will need to double both the ice cream and the brownie recipes. Depending on the size of your ice cream machine, you may have to do this in two batches.
• When making this cake here is the timeline I like to follow: 3 days before assembly – make the first ice cream layer and the hot fudge. Store the fudge in an air-tight container in the fridge. 2 days before assembly – make the second ice cream layer and salted caramel. Store the caramel in an air-tight container in the fridge. 1 day before assembly or day of assembly – bake the brownie layers, cool, and wrap in plastic wrap until ready to assemble.

More Delicious Summer Treats

• Simple Strawberry Shortcake
• Milky Way Brownies 
• Monster Ice Cream Sandwiches
• Summer Ice Cream Party
• Ice Cream Float Bar

Here’s a printable recipe card for your convenience –

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Homemade Snickers Ice Cream Cake Recipe

Servings: 8 slices

This homemade snickers ice cream cake recipe is layered with silky peanut butter ice cream, fudgy brownie, homemade salted caramel, and fudge, and topped with peanuts – a winning combination for any celebration!

Prep Time:2 hours hrs 5 minutes mins

Chill Time:3 hours hrs

Total Time:5 hours hrs 5 minutes mins

Ingredients

for the Peanut Butter Ice Cream –

• 2 3/4 cups half and half
• 1 cup no-stir peanut butter
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla

to assemble the ice cream cake –

• fudgy brownies, baked in a 9 inch round pan
• salted caramel
• hot fudge
• salted peanuts, chopped

Instructions

for the Peanut Butter Ice Cream –

• Begin by measuring out the half and half, peanut butter, sugar, salt, and vanilla.
  
• Add all the ingredients to a blender. Blend until smooth and then place the liquid in an air-tight container and chill for 2-3 hours.
  
• Next, gather the necessary equipment for your ice cream machine. Churn until your ice cream has reached a soft-serve stage, or according to the manufacture's directions.
  
• Line a 9 inch round pan with plastic food wrap, leaving enough overhang to tightly wrap over top. Place your ice cream in the prepared pan, cover and freeze.
  

to assemble the ice cream cake –

• Before assembling, make sure your ice cream is fully frozen, and your brownie base is completely cooled. If you have made your salted caramel and fudge ahead of time, warm them until they are just pourable – not cold, and not warm.
  
• To assemble begin with your brownie base and drizzle with salted caramel, fudge, and top with chopped peanuts. Top with your ice cream layer and repeat. Continue until your have reached your top layer and decorate as desired.
  
• Place your completed ice cream cake in the freezer. When you are ready to serve, allow the cake to sit at room temperature for a few minutes and then carefully slice with a sharp knife and enjoy!
  

Notes

The recipe above will yield 1 nine-inch ice cream layer and 1 nine-inch brownie layer. To make a four-layer ice cream cake as pictured you will need to double both the ice cream and the brownie recipes. Depending on the size of your ice cream machine, you may have to do this in two batches.

When making this cake here is the timeline I like to follow: 3 days before assembly – make the first ice cream layer and the hot fudge. Store the fudge in an air-tight container in the fridge. 2 days before assembly – make the second ice cream layer and salted caramel. Store the caramel in an air-tight container in the fridge. 1 day before assembly or day of assembly – bake the brownie layers, cool, and wrap in plastic wrap until ready to assemble.

Nutrition

Serving: 1 slice · Calories: 371 kcal · Carbohydrates: 29 g · Protein: 11 g · Fat: 26 g · Saturated Fat: 9 g · Polyunsaturated Fat: 5 g · Monounsaturated Fat: 11 g · Cholesterol: 31 mg · Sodium: 328 mg · Potassium: 318 mg · Fiber: 2 g · Sugar: 22 g · Vitamin A: 294 IU · Vitamin C: 1 mg · Calcium: 102 mg · Iron: 1 mg

Other Notes

Course: Dessert

Cuisine: American

Keyword: cake, candy, chocolate

ABOUT THE AUTHOR – Shannon is the creative mom from I Knead to Bake. Shannon was a Food Contributor on Somewhat Simple in 2016.