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Snickers Ice Cream Cake

Snickers ice cream cake with a chocolate cookie crust, caramel ribbons, salted peanuts, and a ring of chopped Snickers bars on top. No-bake frozen cake with chocolate ganache for a sliceable, candy-bar look.
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Prep Time 25 minutes
freezing 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chocolate cookie crust
  • 24 chocolate wafer cookies crushed
  • 6 tbsp butter melted
Frozen filling
  • 0.5 gallon chocolate ice cream softened
  • 1 cup caramel sauce
  • 1 cup salted peanuts roughly chopped
  • 3 Snickers bars chopped, divided; use 3 on the first layer and 3 on top
Topping
  • 1 cup chocolate ganache
  • 3 Snickers bars chopped, divided; remaining pieces for topping
  • 1 whipped cream for decoration

Equipment

  • 1 springform pan

Method
 

Make the crust
  1. Combine crushed chocolate wafer cookies and melted butter, then press firmly into a 10-inch springform pan to form an even layer. Freeze for 15 minutes, until set.
Assemble the first frozen layer
  1. Fold half the salted peanuts and 3 chopped Snickers into softened chocolate ice cream, then spread the mixture over the chilled crust. Level the top so it bakes-like flat (without baking).
Add caramel ribbon layer
  1. Drizzle caramel sauce and sprinkle the remaining peanuts over the ice cream layer. Freeze for 4 hours, until firm.
Finish and chill
  1. Pour chocolate ganache over the frozen cake, spreading gently to cover the surface. Arrange the remaining chopped Snickers pieces in a ring on top and drizzle with a bit more caramel.
Serve
  1. Freeze for 2 more hours until fully set, then pipe whipped cream around the edge before serving. Slice straight from the freezer for clean layers and visible caramel-peanut filling.

Notes

Pro tip: soften the ice cream just enough to fold—if it melts too much, the caramel and peanuts will muddy the layers. Store covered in the freezer for up to 2 weeks. Freezing leftovers is yes; thaw in the refrigerator for 10–15 minutes for easier slicing. For a lighter option, use reduced-fat chocolate ice cream and a lower-sugar caramel sauce (the texture will be slightly softer).