Snickers Ice Cream Cake Recipe
Brownie, Snickers, ice cream, chocolate, and caramel all in one amazing cake!
This Snickers ice cream cake is amazing, a show-stopper for sure. It is gorgeous, very delicious, and rich.
This is one of those special cakes that is 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! This ice cream cake doesn’t really take long to put together, but it does need to freeze overnight, or for about 5-7 hours.
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. 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.
The ice cream layers are actually a thick, creamy mixture of whipped cream, cream cheese, sugar, vanilla, and milk. No ice cream maker needed. You just spread the mixture over your other layers and freeze it all 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. (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.
Once the cake if frozen, just lift the cake out of the pan with the overhanging plastic wrap. Then peel off the 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!
My favorite mixing bowl set!
Snickers Ice Cream Cake Recipe
- 1 box brownie mix
- ingredients required according to box
- 1/4 cup milk
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 1/2 teaspoons vanilla extract
- 8 ounces frozen whipped cream, thawed
- 20 ounces chocolate sundae syrup
- 20 ounces caramel sundae syrup
- 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 1/2 cup caramel sauce and 1/2 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 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Sprinkle second group of chopped Snickers evenly over the sauce. (Save remaining third group for later.)
- 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