Snickers Peanut Butter Brownie Ice Cream Cake

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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. Janalet

    I made twice n checking back 4 a 3rd time best cake for my kids… n for the rest of the family I am super baker hahaha THANK U

  2. Phyllis Cigrang

    I would like to make this cake – looks yummy! The link to how you used the parchment paper doesn’t work – could you re-post it?

  3. Luce

    Hi Lindsay,

    The link is broken to the homemade whipped cream. Could you please fix this as we don’t have Cool Whip here in Australia,

    Thanks! 🙂

  4. Scarlet

    This is such a pretty ice cream cake! My son is all about the peanut butter and chocolate combo lately so this should be a fun recipe to try. Pinning now to make soon!

  5. Holly

    Many issues trying to make this cake. Where do I start? The title has “ice cream” in it but this cake has no ice cream so that was misleading. The peanut butter “mixture” did not resemble ice cream at all. The whole layering it using parchment paper that is taller (needs to be much taller) than the pan was a huge MESS! And then 1/2 cup of 2 diff. kinds of syrup which does not harden and was ooey gooey all over the place. Sadly, I was taken aback by the cool “instagram worthy” photo but my cake did not come close to looking like that perfect thing. You got me…this was a PINTEREST FAIL! Everyone in the family got a laugh out of it…

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