Snickers Peanut Butter Brownie Ice Cream Cake

This ultra decadent Snickers Peanut Butter Brownie Ice Cream Cake has layers of fudgy brownie, chopped Snickers bars, peanut butter ice cream, caramel sauce and chocolate sauce! It’s your favorite candy bar in ice cream cake form.

A Snickers Ice Cream Layer Cake with Two Slices Removed

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. 🙂

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.

A Slice of Snickers Ice Cream Cake on a Plate with the Rest of the Cake in the Background

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. 🙂

A Peanut Butter Brownie Ice Cream Cake Topped with Chopped Snickers, Caramel Sauce and Chocolate Sauce

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.

A Slice of Snickers Cake on a White Plate in Front of a Stack of Other Plates

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. 😉

A Collage of Pictures of a Slice of Snickers Ice Cream Cake and the Whole Cake

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A Snickers Ice Cream Layer Cake with Two Slices Removed

Snickers Peanut Butter Brownie Ice Cream Cake

  • Author: Lindsay
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 14
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


This ultra decadent Snickers Peanut Butter Brownie Ice Cream Cake has layers of fudgy brownie, chopped Snickers bars, peanut butter ice cream, caramel sauce and chocolate sauce! It’s your favorite candy bar in ice cream cake form.


  • 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


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.


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.


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.


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.


Serves 12-14.


  • Serving Size: 1 Slice
  • Calories: 979
  • Sugar: 97.5 g
  • Sodium: 739 mg
  • Fat: 47.4 g
  • Carbohydrates: 129.7 g
  • Protein: 15.2 g
  • Cholesterol: 46.8 mg

Keywords: ice cream cake recipe, homemade ice cream cake, brownie cake, brownie cake recipe, peanut butter ice cream, no churn ice cream

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  1. Mandy Sevier

    I made this during a big family vacation 2 weeks ago after finding the recipe while driving. I didn’t have access to all of the needed pans and such but made it work…and everyone loved it! Delicious!

  2. Jennifer K

    Hiya, I made this as a birthday cake. When i took it out of the parchment lined spring form pan at the end the chocolate sauce all ran out. How did you stop that from happening on yours?

    I had left it in the freezer overnight and everything else had firmed up nicely and I used the chocolate topping that you linked in the recipe.

    1. Lindsay

      Hmm, it can start to drip down a bit, but it shouldn’t all run out as long as you don’t leave the cake sitting out for too long.

  3. Pawanjit

    Hi. I love snickers. I would love to make this for my grandma’s birthday. But snickers have eggs in them. I can substitute eggs in cake but snickers??? Please let me know if it’s possible. 

  4. eva Hagopian

    Hey there. I wanted to make this cake for my husbands birthday. I want to make it the day before so I’m not waiting til the last minute but if the brownie freezes I won’t be able to cut it. Do you have to assemble it right before you serve it so the brownie doesn’t freeze? How long do you let it set?

    1. Lindsay

      I usually freeze it overnight then let it sit out for 30-45 minutes for cutting into it. It’ll be firm, but a sharp knife should do the trick just fine. 🙂

    1. Lindsay

      That would likely depend a bit on how cold your freezer is. Five hours could be long enough, or it could need a bit longer.

  5. Sherri Nunez

    This looks so delicious! I’ve been having a hard time with making ice cream cakes. My daughter requested one for her birthday and I’ve been wanting to make it myself but each attempt has gone poorly. I’m gonna give this a try and see how it goes! Thanks.

  6. Stacy

    Just made this last night and it was amazing! It combines all of my stepson favorite desserts so we made it for his birthday. So rich, but not insanely sweet. I will definitely make it again maybe with a different candy as the snickers get very hard when frozen. Thanks for the recipe!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29