Homemade Snickers Ice Cream Cake Recipe

3.72 from 14 votes

Homemade Snickers Ice Cream Cake Recipe

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 Time2 5

Chill Time3

Total Time5 5

Course: Dessert

Cuisine: American

Keyword: cake, candy, chocolate

Servings: slices

Calories: 371kcal

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.

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