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.
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.
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. 🙂
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.
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
- Prep Time: 1 hour 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 14 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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.
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
BROWNIES:
ICE CREAM:
ASSEMBLING IT ALL:
Notes
Serves 12-14.
Nutrition
- 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
Enjoy!
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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????
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.
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.
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.
Holy wow! This is the best dessert porn page I have seen! Thanks for sharing your talent.
Holy wow! This is the best dessert porn page I have seen! Thanks for sharing your talent.
Haha, thanks Melissa!
Made this for our Father’s Day celebration tonight. There are no words to describe how good it is!!
Awesome Amanda! Thank you! I’m so glad it was a success! 🙂
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.
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
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!
can i use a 9 inch sprinform pan for this??
can i use a 9 inch sprinform pan for this??
You could, but the brownie box mix may end up making really thin layers and the ice cream layers would also be thinner.
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 “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.
That looks AMAZING!!
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.
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.
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 🙂
Wow! My ice-cream-loving husband would go crazy for this:) Thanks for posting such an awesome recipe!
Thanks Julie!
How do i make vanilla ice cream?
Hi Rez! To make vanilla ice cream you can use the same ingredients, but don’t use the peanut butter and add 1-2 tsp of vanilla extract.