Snickers Peanut Butter Brownie Ice Cream Cake

 

Just looking at these pictures makes my mouth water. Imagine what it’s like in person. As I was making it, the hubs said he wanted to put his face in it. As fun as that would have been to see, ‘face’ isn’t really an ingredient in this particular cake. :)

Snickers Peanut Butter Brownie Ice Cream Cake

This cake was actually made to celebrate the birthdays of a couple people in our small group. We had a little par-tay at the house and I actually made this, as well as my chocolate chip cookie cake, which was requested.

That cookie cake is easily the most viewed recipe on my blog and gets rave reviews whenever I make it, but dare I say this ice cream cake stole the attention completely away from that cookie.

Snickers Peanut Butter Brownie Ice Cream Cake

The peanut butter ice cream is really the star in this ice cream cake show. Despite my clearly stellar dessert making abilities everyone seemed surprised to know that I’d made it from scratch.

Either they just don’t know me well enough yet, or the ice cream is THAT good.

I prefer to go with it’s just THAT good. :)

Snickers Peanut Butter Brownie Ice Cream Cake

This baby is rich. Perfectly rich. It rocks 4 layers of awesome:

1. Brownie
2. Caramel and chocolate sauce
3. Chopped snickers
4. Peanut butter ice cream

A snicker lovers dream.

Snickers Peanut Butter Brownie Ice Cream Cake

It’s also nice and easy to make. There’s no ice cream machine needed and I used a boxed brownie mix and store-bought caramel and chocolate sauce to make it even easier. Once you have the brownies made, it’s just a matter of layering and freezing. Piece of cake. ;)

Snickers Peanut Butter Brownie Ice Cream Cake

Snickers Peanut Butter Brownie Ice Cream Cake

Yield: 1 8-inch cake

Ingredients

1 box brownie mix, plus ingredients required on box
1/4 cup milk
8 oz cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
8 oz Cool Whip, thawed (OR 1 recipe of homemade whipped cream)
1 20 oz bottle chocolate sundae syrup (Here's the one I used)
1 20 oz bottle caramel sundae syrup
1 11.5 oz bag mini snickers, chopped, divided into three groups

Instructions

NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.


Brownies:
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie - which would cook for the normal time - and cut it in half, but cutting a brownie in half isn't super easy).
3. When brownies are done baking, allow to completely cool.


Ice Cream:
1. Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
2. Fold in the cool whip.


Assembling it all:
1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.


NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.
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http://www.lifeloveandsugar.com/2013/05/28/snickers-peanut-butter-brownie-ice-cream-cake/

Enjoy!

This post linked to Skip To My Lou, I Should Be Mopping The Floor, I Heart Naptime, Six Sisters’ Stuff, Tidy Mom, Shaken Together, Keeping It Simple, Who Needs A Cape?, Thirty Handmade Days, Buns In My Oven, Pint Sized Baker, Lil’ Luna, Inside BruCew Life, Chef in Training, Chic On A Shoestring Decorating, Hungry Little Girl, Whipperberry, Ashley’s Dandelion Wishes, Simply Sweet Home and The Recipe Critic.

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Comments

  1. Oh my goodness! This looks amazing! I just died!

  2. This looks OMG heavenly. I am scared to show anyone because they’re going to want me to make it! Question though, cuz I’m confused… You freeze the ice cream before you start layering right? It didn’t say that but I feel like the second brownie would just squish the poor ice cream mixture.

    • Hey Carrie! Actually you don’t. The brownies are fairly thin, so not heavy. And the ice cream is pretty thick, even before freezing. It holds up fine for layering. You could freeze it after the first layer of ice cream, before the second brownie if you wanted to though. Either way, it’ll work :)

  3. Ooo, you’re killing me over here, this looks amazingly delicious!

  4. Reblogged this on The Cosy Kitchen.

  5. I don’t even know how to properly express my excitement about this cake. I think the best way would be to say:

    “DUDEEEEEEEEEE” :D

  6. Oh. My. God. I’m not a fan of snickers, peanut butter OR brownies but I would eat this up with no problem! Looks AMAZING!

  7. Reblogged this on Char's Treasures and commented:
    This looks absolutely amazing!! Yum!!!

  8. OHMAHGAWD shut the front door. My mouth actually dropped open when I saw that photo. There is just too much deliciousness going on here. I LOVE this!

  9. Definitely drooling over this one and your peanut butter ice cream sounds so easy too make. Sunday? Definitely! That way I won’t eat the whole thing!!!!

  10. Seriously. NO WORDS. OMG, pinned.

  11. This cake looks mouthwatering, so luscious!
    It’s just the perfect summer treat :)

  12. Holy YUM!! I might have to join your husband, and ask if I can put my face in it too!!

  13. OMG I clearly need this in my life. Woah. Just woah.

  14. rebecca says:

    I am a snicker’s addict! you have no idea how great this looks!!! maybe make it for father’s day

  15. I made this dessert yesterday. All I can say is AMAZING! It was gone within 10 minutes of putting it out. This dessert will definitely be made over and over. Thank you!

  16. Oh no, now I’m starving! that looks amazing.
    Could you just use regular store bought ice cream instead of making it? The cool whip scares me…!

  17. How do i make vanilla ice cream?

  18. Wow! My ice-cream-loving husband would go crazy for this:) Thanks for posting such an awesome recipe!

  19. Mirliisa says:

    Looks heavenly!!! A definite must try!!
    Curious… is it hard to cut? Concerned it might squish when trying to slice it… or the opposite… too hard to cut??

    • Thank you! It actually is fine to slice. No different than any other ice cream cake. It definitely doesn’t squish and it’s firm enough to cut without feeling like you’ll break your arm :)

  20. Katie A. says:

    Can you do this recipe without the cool whip? Do you think regular whipping cream would work?
    Thanks

    • You’d definitely lose some volume without the cool whip. I don’t know how whipping cream would do. I’m not sure if it would hold up or not.

    • Hi Katie, just wanted to let you know that after getting this question a few times I decided to test it out this weekend and whipping cream works great! I used a cup of heavy whipping cream, 2 tbsp of powdered sugar and 1 tsp of vanilla.

      • Brittany says:

        So I was completely excited about this yummy looking cake! I just made it and it was a complete failure…haha but on the upside, the chocolate gooey goodness tasted pretty good….lol

        • Hi Brittany, I’m sorry to hear that! Can you describe what seems to have happened – I’d be happy to try and help. Did it freeze long enough? I made it again this past weekend and it seemed like it took forever to freeze all the way because I couldn’t wait to eat it!

      • This looks incredible!! Here in Australia we don’t have cool whip so I don’t know anything about it. In substituting the whipping cream (and this may be a silly question) do you whip it into peaks first?

        • Hi Kiri! That’s not a dumb question – you do whip it into peaks first. I’ve actually gotten this question a number of times so I tested it myself and used 1 cup heavy whipping cream, 2 tbsp powdered sugar and 1 tsp vanilla.

  21. That looks AMAZING!!

  22. Hi “SINFUL” what more can i say!!!!!! Question how long can this be kept in the freezer? I would like to make it ahead of time, does it hold up well? Like maybe wrapped in plastic wrap/foil and kept in pan till i need and how do you feel about scratch brownies or not worth the time in this cake because everything else is so decadent? I will be making this with fresh whipping cream, i saw your measurements for that! Thanks

    • Hi Aviva! I haven’t had it last long enough to say how long is best in the freezer, but I’d image like most frozen things you’d want to watch out for freezer burn. If it’s wrapped well I would think it’d be fine for a couple weeks. I think scratch brownies would be great. I don’t know how much you’d notice though given everything else around them and that they’re frozen.

  23. Hi “SINFUL” what more can i say!!!!!! Question how long can this be kept in the freezer? I would like to make it ahead of time, does it hold up well? Like maybe wrapped in plastic wrap/foil and kept in pan till i need and how do you feel about scratch brownies or not worth the time in this cake because everything else is so decadent? I will be making this with fresh whipping cream, i saw your measurements for that! Thanks

  24. maryellen says:

    can i use a 9 inch sprinform pan for this??

  25. maryellen says:

    can i use a 9 inch sprinform pan for this??

  26. apriljoannea says:

    I want to make this today but im confused by one thing, in your picture the cake looks fairly tall, but I dont think I can stack the two layers of ice cream and brow ie in my standard 8 inch cake pan and have it look that width, is your pan a different depth? maybe it just looks thicker in the picture?

    • It is a fairly tall cake. I used an 8 inch by 3 inch cake pan (from Michaels). But if you line your pan with parchment paper that sticks up above the top of a standard 2 in tall cake pan, you should be fine. The ice cream is fairly thick even before freezing and will stand up well. Of course you can always freeze it in 2 sections and then combine them if you want.

      • apriljoanne says:

        ah, ok! I’m going to try it out, thanks!! Looks so yummy!

      • I’m a little confused as to how you lined it. How did you make it to stay> Can you describe it in detail? thanks

        • lifeloveandsugar@gmail.com says:

          Hi Leo, here is a picture of the general set up. I have the parchment paper around the outside and in the bottom of the pan. I also sometimes put a cardboard cake circle in the bottom of the pan so that it’s easy to lift the cake out. I hope that helps!

  27. Made this for our Father’s Day celebration tonight. There are no words to describe how good it is!!

  28. Holy wow! This is the best dessert porn page I have seen! Thanks for sharing your talent.

  29. Holy wow! This is the best dessert porn page I have seen! Thanks for sharing your talent.

  30. Marion Lowings says:

    Hallo
    I am enquiring about your snickers peanut butter brownie ice cream cake….
    I am not familiar with oz’s. You mentioned an ingrediant ’8 oz cream cheese…how much is it in millimeters, grams or cups? And what is cool whip?
    Hope to hear from you soon
    Kind regards
    Marion

    • Hi Marion! I just went and measured for you – 8 oz of cream cheese is 225 grams. Cool Whip is a whipped cream you can buy in grocery stores in the U.S. If you can’t buy it where you are, you can use whipping cream. Since I’ve had that question a few times I tried it out and it worked great with 1 cup of heavy whipping cream, 2 tbsp of powdered sugar and 1 tsp of vanilla.

  31. Brendon Callaghan says:

    I am planning on making this for my wife’s birthday, now seeing as I’m for Australia and can’t get a hold of cool whip could I just use whipped cream????

    • Hi Brendon! Yes, you can. I’ve had that question a few times so I tried it out. It worked well for me with 1 cup of heavy whipping cream, 2 tbsp of powdered sugar and 1 tsp of vanilla.

      • Brendon Callaghan says:

        thanx heaps, do you just put all those ingrediants in together and mix or is there a method??

        • I’m actually working on a post for that at this moment! You want to put the metal bowl and whisk you’ll be using to make it in the freezer for about 15-20 mintues to get it good and cold. When it’s ready, add the heavy whipping cream and powdered sugar (sifted) to the bowl and mix with a mixer (or whisk by hand) on medium speed. It will get kind of bubbly at first and then start to thicken. Once it’s started to thicken, add the vanilla extract. Keep mixing until it’s totally thickened and you have soft peaks (to tell if you have soft peaks, pull the whisk out and if you get a peak that barely folds over at the top, it’s done). The mixing should take about 5-7 minutes total.

  32. Brendon Callaghan says:

    I am planning on making this for my wife’s birthday, now seeing as I’m for Australia and can’t get a hold of cool whip could I just use whipped cream????

  33. Brendon Callaghan says:

    I am planning on making this for my wife’s birthday, now seeing as I’m for Australia and can’t get a hold of cool whip could I just use whipped cream????

    • Hi Brendon! Yes, you can. I’ve had that question a few times so I tried it out. It worked well for me with 1 cup of heavy whipping cream, 2 tbsp of powdered sugar and 1 tsp of vanilla.

  34. Reblogged this on Imaduddin's Heart and Soul :) .

  35. This looks super yummy! I would love it if you would come and link this up at my link party
    Dandelion Wishes Wednesday. I’m also pinning this :)

  36. I want to move in with you and eat all the deliciousness you create! I am drooling all over!
    I would love to have you share this and/or any other recipe at Wednesday Extravaganza – A Foodie Link Party. Hope to see you there :)
    http://www.hungrylittlegirl.com/1/post/2013/06/wednesday-extravaganza-34.html

  37. Haha, thank Jutta! And thanks for the invite!

  38. Haha, thank Jutta! And thanks for the invite!

  39. Just made this!! :0 it was gooooooood!! :D loved it, and so did my family! I’m 15, and am wanting to be in culinary arts(: the directions were easy to follow! Thank you for this recepie!! :D

  40. Just made this!! :0 it was gooooooood!! :D loved it, and so did my family! I’m 15, and am wanting to be in culinary arts(: the directions were easy to follow! Thank you for this recepie!! :D

  41. How do u make the ice cream? idont understand

    • Hi Larsa! It’s an ice cream that you don’t need an ice cream machine to make. The combination of cream cheese, milk, sugar, peanut butter and cool whip (or homemade whipped cream) makes the ice cream. In this recipe it’s nice because even before freezing it, it’s fairly thick. So you can layer everything and then freeze it all at once. There’s not a lot of waiting in between layers or anything.

  42. How do u make the ice cream? idont understand

  43. Wow, what a dessert. This looks great! I found your blog on I’m Lovin It.

  44. Wow, what a dessert. This looks great! I found your blog on I’m Lovin It.

  45. I have never attempted an ice cream cake – but I might be tempted with this one – it looks SO SO SO GOOD! Saw you at Shaken Together Life and had to come over!

    We would love it if you’d stop over to Super Sunday and link this (and others) up at Who Needs a Cape! http://whoneedsacape.com/2013/06/super-sunday-party-4/

  46. I have never attempted an ice cream cake – but I might be tempted with this one – it looks SO SO SO GOOD! Saw you at Shaken Together Life and had to come over!

    We would love it if you’d stop over to Super Sunday and link this (and others) up at Who Needs a Cape! http://whoneedsacape.com/2013/06/super-sunday-party-4/

  47. wow that snickers ice cream cake looks so good! i can’t wait to try it out. im vising from thirty homeade days link party. Following you now!
    ~Shamene @shamenesayitwithcake.blogspot.com

  48. wow that snickers ice cream cake looks so good! i can’t wait to try it out. im vising from thirty homeade days link party. Following you now!
    ~Shamene @shamenesayitwithcake.blogspot.com

  49. OMG! That is beautiful! Did ya save me a slice? Pinned of course! Thanks so much for sharing on Two Cup Tuesday at Pint Sized Baker. I hope to see you again on Monday night!

  50. I am drooling! Wow, that looks amazing. Pinning.

  51. This looks so good! Your recipe is being featured on Dandelion Wishes Wednesday tomorrow night! Come on by and grab a featured button :)

  52. How do i freeze the cake in the freezer? do i need to cover in pan?

    • Hi Larsa! You don’t have to cover it, it will be fine. I don’t usually cover it. Unless you have things in the freezer that might transfer flavors and stuff – then you might want to cover it.

  53. How do i freeze the cake in the freezer? do i need to cover in pan?

    • Hi Larsa! You don’t have to cover it, it will be fine. I don’t usually cover it. Unless you have things in the freezer that might transfer flavors and stuff – then you might want to cover it.

  54. You had me at ice cream

  55. You had me at ice cream

  56. You had me at ice cream

  57. Um, can’t think of anything I wouldn’t love about this :)

  58. Um, can’t think of anything I wouldn’t love about this :)

  59. Um, can’t think of anything I wouldn’t love about this :)

  60. what is the minimum time this needs to freeze? looks so good! :)

  61. I don’t even know what to say about the snickers peanut butter brownie creation! All my favorite things wrapped into one dessert! Decadent and delicous! Thanks for a great post.

  62. I don’t even know what to say about the snickers peanut butter brownie creation! All my favorite things wrapped into one dessert! Decadent and delicous! Thanks for a great post.

  63. I don’t even know what to say about the snickers peanut butter brownie creation! All my favorite things wrapped into one dessert! Decadent and delicous! Thanks for a great post.

  64. welshsparx says:

    I’m an absolute novice! used the whipped cream as cant find cool whip (said like stewie, haha) in the uk. AWSOME!

  65. welshsparx says:

    I’m an absolute novice! used the whipped cream as cant find cool whip (said like stewie, haha) in the uk. AWSOME!

  66. Oh my goodness, pure bliss. I found your recipe from Pinterest and made it today. Posted the end result to Facebook and boy did it cause a stir. Everyone loved it, It looks so yummy and tasted just wonderful. Between my family and a few friends, it has almost gone already and we didn’t even get it completely set in the freezer. Was too tempting to wait. Thanks for a new awesome dessert to add to my favourites. Looking forward to trying a few others.

  67. Oh my goodness, pure bliss. I found your recipe from Pinterest and made it today. Posted the end result to Facebook and boy did it cause a stir. Everyone loved it, It looks so yummy and tasted just wonderful. Between my family and a few friends, it has almost gone already and we didn’t even get it completely set in the freezer. Was too tempting to wait. Thanks for a new awesome dessert to add to my favourites. Looking forward to trying a few others.

  68. OMG this looks incredibly delicious! Both my kids have birthdays coming up and I’d love to make this only I don’t know that they’re fans of Snickers – but I am! Great recipe and interesting way of making ice cream, I’ve never seen a recipe like that before. Can’t wait to try it.

  69. OMG this looks incredibly delicious! Both my kids have birthdays coming up and I’d love to make this only I don’t know that they’re fans of Snickers – but I am! Great recipe and interesting way of making ice cream, I’ve never seen a recipe like that before. Can’t wait to try it.

  70. AWESOME cake !
    This is definitely a cake I must make
    I made a Snickers Cake (which the most viewed post on my blog) but it’s different from yours.

  71. Sounds delicious! I’m going to make it using my crust-less cheese cakes in place of the ice cream!!!

  72. Can I use 9 in cake pans and springform pan?

    • lifeloveandsugar@gmail.com says:

      You can, but you may want to make a little more of the ice cream, depending on how tall of a cake you want.

  73. Everyone loves this,better than DQ ice cream cake.I use a little extra chocolate and Carmel sauce .I also frost sides with chocolate peanut butter ganash.It gives it that finished look.Awsome is all I can think of .Thank-You

  74. I am planning to make this cake, and I have one question:
    can I buy ice cream and place it on cold brownies instead of making an ice-cream with whipped cream?
    Thank you!

  75. I’m not sure I have any words to describe my reaction to this cake other than to say I need some right now! :-) I’m adding this to my to do list right now. Awesome post and great photos!

  76. Stephanie says:

    Do you serve frozen?

  77. I am making this cake tomorrow for my husbands birthday and I am super excited about doing it. But I have come to a stand still on assembling the cake I have two 8 inch springform pans and they are about 3 1/2 – 4 inches tall, do you layer it in one pan. How do you keep it to hold shape?

    • lifeloveandsugar@gmail.com says:

      Hi Tasha – yes, I layer it in an 8×3 inch pan usually. I put parchment paper around the edges that sticks up above the sides and it holds it all fine. The ice cream mixture is pretty thick. Here’s a link to show you.

  78. O.M.G. This looks amazing. I have little to no baking skills, but I might even be able to manage this. I have to try it. Thanks for sharing.

  79. Hi Your cake looks amazing!! I want to try to make it soon, I can’t wait!! How high above the pan is the cake while it is freezing? After it is done freezing, do you have to dowel it or does it stay on its own? Pinning it!!!

    • lifeloveandsugar@gmail.com says:

      Hi Shamene! Thank you! It’s probably an inch or so above the top of the pan (I just use parchment paper that goes up that high). No need to dowel it – once it’s frozen it doesn’t budge. :) Thanks for sharing it!

  80. Could you do this will vanilla icecream instead? If so, how would the recipe change? Thank you!!! :)

  81. Hello! :)
    Thank you for sharing this recipe and i can’t wait to try it out. I was wondering, is there any alternative to cream cheese? I’m really hoping there is because I don’t quite like the taste of it :(

    Thank you!

    • lifeloveandsugar@gmail.com says:

      I haven’t tried it before, but I’ve seen other no-machine ice cream recipes that use sweetened condensed milk. You could try that instead of the cream cheese (though I might leave out the milk as well if you do), I’m just not really sure how it would turn out.

  82. Bianca Wilson says:

    This cake looks fantastic!! If I add chocolate syrup to the ice cream mixture, will it compromise anything? I am wanting to make this for my friend for her birthday, and she loves chocolate, so I was thinking of trying to make it more of a chocolate peanut butter. Either that, or do you have a suggestion for straight chocolate ice cream that I could replace one of the layers with?

    • lifeloveandsugar@gmail.com says:

      I’d recommend using cocoa instead of chocolate syrup, like in this recipe. If you want to add chocolate to the full ice cream recipe, add about 1/2 cup cocoa.

  83. Wow, this totally looks like something that would put me into a sugar coma. Cant wait to try it!!! :-) New follower. Found you on Pinterest. Thanks for sharing such fabulous looking recioes. Can’t wait to try some of them. Have a great week.

    Ashley@Supremely Divine Life
    Ashley Addison recently posted…Chocolate Chip Pumpkin Cupcakes-Cinnamon Caramel ButtercreamMy Profile

  84. Thanks for the photos. It looks so chocolaty and you won’t dare pass on this treat. Good post.

  85. The recipe was so easy to make and so very yummy. Both the kids and the adults loved it.

  86. Wow, the ice cream cake look SO GOOD. I’m sure the taste as well. I love Ice cream but never tough to combine it with cake. Cool! I will try it someday. Great Recipe :) Thanks.

  87. Just wanted to thank you for this delicious recipe. Just made it for my coworker/friend’s birthday. Everyone loved it!!! It’s deliciousssssss!!

  88. Love this cake. Making it for the second time. Just want to add, I originally froze the cake and left the leftovers just in the fridge for the next day. I found it tasted even better not frozen. The ” ice cream” held up really well just in the fridge.

  89. I just make the snickers ice cream cake and it is freezing now, about how long does it normal take for it to completely freeze?

    • lifeloveandsugar@gmail.com says:

      I usually freeze it overnight, but I’d say about 5-7 hours depending on how cold your freezer is.

  90. My whole family is addicted to ice cream! This would definitely hit the spot! Pinned!
    Amy recently posted…Caramel Filled Soft GingersnapsMy Profile

  91. hachiko2468 says:

    This looks so supercalifragilisticexpiadelicous!

  92. Can I use regular vanilla ice cream instead of cream cheese?

  93. Hi, How long does it take to freeze? I’m trying to plan on how far in advance I should make this cake…
    Thanks!

  94. This is a great recipe! I’ve made it twice, but put my own spin on it by using Reese’s peanut butter cups instead of Snickers. I also made a version of it in cupcake form! The cupcakes didn’t turn out quite how I’d hoped, but they were still good.

    Pictures here! http://eowynfair.wordpress.com/2014/02/01/reeses-peanut-butter-ice-cream-brownie-cake/

  95. I made the Snickers Peanut Butter Brownie Ice Cream Cake for our Super Bowl Party but, made several changes. Since my hubby has diabetic tendencies I substitued sugar free brownie mix, sugar free cool whip and used the sugar free Smuckers Syrups. I also used almond milk and 1/3 fat cream cheese. It was STILL fantastic! No one knew I had made a lower sugar version. Next time I make it I’ll substifute in egg beaters and apple sauce for the oil when I make the brownies. It was such a hit, I’ll be making this delicious recipe again. Thanks so much for sharing your recipe!!

  96. Oh wow wow wow…I could eat the picture!

  97. Made the Snickers Peanut Butter Brownie Ice Cream Cake everyone loved it
    direction were super ,I did as the instruction said.Will be doing again as soon
    as we come down from the sugar high.Thanks so much for sharing.Made it for my grandsons
    17 Birthday. Carol Bowles/NanaNinja

  98. Hi there,
    I made this cake last night and can’t wait to dig in!! I have a question. Do you need to take this out of the freezer for long before you slice it up? Or is it ok straight out of the freezer? Also if there is any left over will it have to be stored in the freezer or can it sit in the fridge?

    I also made the no bake oreo cheesecake… it was amazing!!!

    • lifeloveandsugar@gmail.com says:

      You could take it out 5-10 minutes before cutting, to soften it a bit if you want. I’ve had people say that it did well in the fridge, so I think that’s up to you. It should be firm enough.

      I’m so glad you liked the cheesecake! :)

  99. Nisha Pradeep says:

    hi i wondered if i meet u.i will ask a slice brownie cake.why can’t u open a branch in india.u might hear god’s own country-kerala.so it my request.so i could eat such a yummy dish.

  100. From beginning to end, how long does this take to make? Just wandering if I could start making it today and it would be ready to eat tomorrow. How long does it take to freeze? and if I dont have the springform pans, will it come out okay?

    • lifeloveandsugar@gmail.com says:

      Hi Ashley! Yes, if you make it today, you can have it ready for tomorrow. Making the brownies shouldn’t take long – they are from a box. Mixing together the ice cream is very quick since you don’t need an ice cream machine. Once the brownies are cool and the ice cream mixture is all mixed together, it’s just a matter of layering everything and freezing. If you can make it today and let it freeze overnight, that’d be best. I’d say 5-7 hours freeze time deepening on how cold your freezer is set. You don’t have to have a springform pan. In fact, I’ve used a regular cake pan. Just make sure that whatever you make the brownies in is what you use to layer everything so it’s all the same width. When not using a spring form pan, you are going to want to put a cardboard cake board or something on the bottom so that when you remove the cake, you have something it’s resting on. You’ll also want to make sure to have some saran warp underneath that board that goes all the way up the sides – you’ll use that to pull the cake out of the cake pan once it’s frozen. If you have any other questions, just let me know.

  101. Hi. This looks amazing! Going to make this tomorrow. Do you put the parchment paper over the cardboard or under it? Thank you for sharing this. I am going to be doing a review on it. Come on over and check it our in a few days. :)

    • lifeloveandsugar@gmail.com says:

      Hi Lenetta! I put saran wrap in the pan first, then a cake board and then I line the sides of the pan with parchment paper. Enjoy it!

  102. Hi,
    Your cake looks amazing! Can’t wait to try it this weekend, im just curious, more or less how many people does it feed?
    THanks

    • lifeloveandsugar@gmail.com says:

      It should serve at least 12 people. Possibly more depending on how you cut the slices. Enjoy it! :)

  103. It is a fairly tall cake. I used an 8 inch by 3 inch cake pan (from Michaels). But if you line your pan with parchment paper that sticks up above the top of a standard 2 in tall cake pan, you should be fine. The ice cream is fairly thick even before freezing and will stand up well. Of course you can always freeze it in 2 sections and then combine them if you want.

  104. apriljoanne says:

    ah, ok! I’m going to try it out, thanks!! Looks so yummy!

  105. Awesome Amanda! Thank you! I’m so glad it was a success! :)

  106. Haha, thanks Melissa!

  107. Hi Marion! I just went and measured for you – 8 oz of cream cheese is 225 grams. Cool Whip is a whipped cream you can buy in grocery stores in the U.S. If you can’t buy it where you are, you can use whipping cream. Since I’ve had that question a few times I tried it out and it worked great with 1 cup of heavy whipping cream, 2 tbsp of powdered sugar and 1 tsp of vanilla.

  108. I’m actually working on a post for that at this moment! You want to put the metal bowl and whisk you’ll be using to make it in the freezer for about 15-20 mintues to get it good and cold. When it’s ready, add the heavy whipping cream and powdered sugar (sifted) to the bowl and mix with a mixer (or whisk by hand) on medium speed. It will get kind of bubbly at first and then start to thicken. Once it’s started to thicken, add the vanilla extract. Keep mixing until it’s totally thickened and you have soft peaks (to tell if you have soft peaks, pull the whisk out and if you get a peak that barely folds over at the top, it’s done). The mixing should take about 5-7 minutes total.

  109. I’m actually working on a post for that at this moment! You want to put the metal bowl and whisk you’ll be using to make it in the freezer for about 15-20 mintues to get it good and cold. When it’s ready, add the heavy whipping cream and powdered sugar (sifted) to the bowl and mix with a mixer (or whisk by hand) on medium speed. It will get kind of bubbly at first and then start to thicken. Once it’s started to thicken, add the vanilla extract. Keep mixing until it’s totally thickened and you have soft peaks (to tell if you have soft peaks, pull the whisk out and if you get a peak that barely folds over at the top, it’s done). The mixing should take about 5-7 minutes total.

  110. Thanks Ashley! I will!

  111. Thanks Ashley! I will!

  112. That’s awesome Darien! I’m so glad it was a hit!

  113. Hi Larsa! It’s an ice cream that you don’t need an ice cream machine to make. The combination of cream cheese, milk, sugar, peanut butter and cool whip (or homemade whipped cream) makes the ice cream. In this recipe it’s nice because even before freezing it, it’s fairly thick. So you can layer everything and then freeze it all at once. There’s not a lot of waiting in between layers or anything.

  114. Thanks Laura!

  115. Thanks Karyn! And thanks for hosting! I’ll be there! :)

  116. Thanks Karyn! And thanks for hosting! I’ll be there! :)

  117. Thanks Beth!

  118. Thanks Beth!

  119. Thanks Ashley!!

  120. So glad that you made it over for Super Sunday! YEA! Seriously this is delish looking!

    Hope we see you next week!

  121. Thanks Heather! :)

  122. Thanks Jade!! That’s awesome! I’m so glad it was a hit! :)

  123. Thanks Vicki! You could always make it without the snickers – it’d still be delicious! Also, I recently posted a mint brownie version if you all are mint fans.

Trackbacks

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