Name: Snickers Peanut Butter Brownie Ice Cream Cake
Prep time: 1 h 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 14
Cuisine: American
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

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

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Author: Lindsay
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

Print Recipe

Description

Ingredients

Scale

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.

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!

This post includes affiliate links.

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Categories:

Cakes and Cupcakes, Ice Cream & Ice Cream Cakes, Recipes, Sweets and Treats,

283 Comments

Oh wow wow wow…I could eat the picture!

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!!

lifeloveandsugar@gmail.com says:

at

Thank you Debbie, I’m so glad you liked it! Sounds like your substitutions worked out great!

Reply

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

lifeloveandsugar@gmail.com says:

at

It looks great Eowyn! I love the Reese’s idea. Thanks for sharing the pictures! 🙂

Reply

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

lifeloveandsugar@gmail.com says:

at

I usually just freeze overnight. I’d say 6-7 hours should be fine.

Reply

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

This looks so supercalifragilisticexpiadelicous!

My whole family is addicted to ice cream! This would definitely hit the spot! Pinned!

lifeloveandsugar@gmail.com says:

at

Thanks Amy! Thanks for pinning! 🙂

Reply

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:

at

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

Reply

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.

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

lifeloveandsugar@gmail.com says:

at

I’m so glad it was a hit! 🙂

Reply

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.

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

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

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

lifeloveandsugar@gmail.com says:

at

Thanks Ashley! Glad you found me 🙂

Reply

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:

at

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.

Reply

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:

at

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.

Reply

Snickers Peanut Butter Brownie Ice Cream Cake

Snickers Peanut Butter Brownie Ice Cream Cake