Snickers Ice Cream Cake Recipe with Brownie Layers
How to Make Snickers Ice Cream Cake
This frozen Snickers ice cream cake recipe is amazing, a show-stopper for sure. It is gorgeous, very delicious, and rich.
This is one of those special cakes that are perfect to whip up the day before a special occasion or gathering. I could barely finish a smallish slice because it is so rich, so you will have plenty to share!
Best of all, this is a pretty easy ice cream cake recipe to put together. The only thing to keep in mind is that it does need to freeze overnight, or for about 5-7 hours.
Snickers Ice Cream Cake Brownie Layer Tips
Hooray! The brownie layer is simply from a brownie mix. Gotta love that. The only tricky part is that you want to use the same size pan for every layer.
So, use two of an 8- or 9-inch round pan. (If you use 8-inch pans, your layers will be a bit thicker than the cake in these pictures.) Then you’ll want to assemble the cake in one of the same pans that you used for the brownies.
Note: Just be aware that not all 8- or 9-inch pans are actually the exact same size.
If you have a springform pan or two, that is the ideal way to go. You will be able to get the brownie layers and cake out of the pan easily.
I have one springform pan, but I didn’t want to take the time to bake the brownie layers separately. If you bake the whole brownie mix in one pan, it will take longer to bake and it may be difficult to slice the brownie into two layers, so two of the same pans is better.
Making the Ice Cream Layers
The ice cream layers are actually a thick, creamy mixture of whipped cream, cream cheese, sugar, vanilla, and milk.
No ice cream maker is needed for this part of this recipe. You just spread the mixture over your other layers and freeze it all together.
Assembling & Freezing the Snickers Ice Cream Cake
To put the cake together, I used one of the same 9-inch pans that I used to bake the brownies. First, place a layer of plastic wrap over the bottom of the pan and hanging over the sides. You will use this to lift the frozen cake from the pan later.
Note: If you are using a springform pan, you can skip the plastic wrap because you will be able to remove the pan from the cake.
Then use a piece of parchment paper cut to line the bottom of the pan and a piece to create a sort-of-sheath for the cake. The cake will most likely exceed the depth of your pan, so this parchment around the sides of the pan helps the cake to keep its shape, as well as makes it easier to remove from the pan.
Removing the Frozen Snickers Ice Cream Cake
Once the cake is frozen, just lift the cake out of the pan with the overhanging plastic wrap. Then peel off the parchment paper. Add your final layer of Snickers pieces and sauces and serve it up!
I recommend cutting this cake into little slices for the first serving. Since it is so rich and filling, most of us couldn’t even finish our pieces, even though we wanted to!
You are sure to impress with this amazing ice cream cake! Let us know how it goes for you in the comments!
My favorite mixing bowl set!
More Cake Recipes:
- Quick & Easy Boston Cream Pie Recipe
- Basic Cheesecake Recipe with Strawberry Topping
- Cream Cheese Pound Cake Recipe
- Luxurious Red Velvet Cake Roll Recipe
- The Best Chocolate Sour Cream Bundt Cake Recipe
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Snickers Ice Cream Cake Recipe with Brownie Layers
- 1 box brownie mix and ingredients required according to box
- ¼ cup milk
- 8 ounces cream cheese softened
- ½ cup sugar
- 1 ½ teaspoons vanilla extract
- 8 ounces whipped topping thawed
- ¾ cup chocolate sundae sauce
- ¾ cup caramel sundae sauce
- 11.5 ounces mini Snickers chopped, divided into 3 groups
- Make brownie batter according to instruction on mix box. Grease two 8-inch (or 9-inch) round pans (springform pans are ideal). Line the bottom of the pans with parchment paper. Bake at temperature listed on box, reducing baking time to about 20 minutes. When brownies are done baking, allow to cool completely.
- Beat milk, cream cheese, sugar, and vanilla in a large bowl until smooth. Fold in the whipped cream.
- If not using a springform pan, place a layer of plastic wrap over the bottom of the now-empty 8- or 9-inch pan. The ends of the wrap should hang over the sides of the pan. If using a springform, you can skip the plastic wrap. Line the bottom of the pan with parchment paper. Then line the sides of the pan with a sheet of parchment paper that extends above the top of the pan, creating a sheath for the cake.
- Place one of the brownies into the bottom of the pan.
- Spread 1/4 cup caramel sauce and 1/4 cup chocolate sauce over the brownie. Sprinkle first group of chopped Snickers evenly over the sauce.
- Gently spread half of the ice cream mixture over the Snickers.
- Add the second brownie to the pan, on top of the ice cream.
- Again, cover with 1/4 cup caramel sauce and 1/4 cup chocolate sauce. Sprinkle second group of chopped Snickers evenly over the sauce. (Save remaining third group for topping.)
- Top with remaining ice cream mixture.
- Allow ice cream cake to freeze completely overnight, or at least 5-7 hours.
- Once frozen, remove the cake from the springform pan (or lift the cake out of the pan with the overhanging plastic wrap). Remove the parchment paper from the cake and place the cake on a serving platter.
- Before serving, top with additional chocolate and caramel sauce, allowing it to drizzle down the sides of the cake. Sprinkle remaining chopped Snickers over the sauce, then add a little more sauce on top, if desired.
Recipe Adapted From: Life, Love & Sugar