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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.
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
- 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 made the Snickers Peanut Butter Brownie Ice Cream Cake last year for Christmas! Oh my word! I loved making it and enjoyed eating it even more! Decadent hardly describes this awesome cake/dessert! Thanks for the recipe!
Could I use plain vanilla ice cream? I might be the only one who does not enjoy the flavor of peanut butter and chocolate together. Thanks
Definitely! You can leave out the peanut butter and add 1-2 tsp of vanilla extract, or use a store bought ice cream.
Hi! I wanted to make thus but was concerned about the sauces. Do they freeze? Do you put the sauces on the top right be fore serving or put them on then freeze.
They do freeze.
Hi
Im just wondering could I use twix chocolate
Instead and do you think it would taste good with the
Peanutbutter and other ingredients in this cake?
Thanks
I don’t know if the peanut butter would compliment the twix or not. You could try replacing the peanut butter with some caramel. I love twix – sounds great!
I made this today for my daughter’s boyfriend’s birthday. I did not have an 8 inch springform pan so I used a 9 inch instead. I used 2 brownie mixes and used about 3/4 of each batter for each layer. ( I made cupcakes with the remaining brownie batter). I ended up baking each brownie layer for 30 minutes because mine were a bit thicker. I was concerned that my peanut butter layers would be too thin with the 9 inch pan but that was not the case. Dumping 1/2 cup of carmel sauce and chocolate sauce not once but twice was causing me some concern about the potential mess I was going to make. Layering the cake went well but when I removed the parchment paper and sides of the springform pan (after sitting in the freezer for 8 hours), some of the chocolate/ caramel started oozing out. I put it back in the freezer with wax paper to catch the drizzling and it all eventually froze. I would suggest making this cake the night before so everything can harden up and hopefully the mess can be eliminated. The peanut butter layer to me did not resemble ice cream. It was more like the consistency of peanut butter pie. Nonetheless, this cake was over the top sweet and everyone loved it. My family suggested writing in my review that each piece is a meal in itself because it is so rich and filling…and don’t forget to serve with a big glass of milk!!
This is amazing! Want to make it. However, would like to make my own brownies. Could you suggest any recipe which would be great with this cake? Thank you.
I have used these brownies in this cake before and they worked great. I used 3 layers of brownies in that cake though and you’ll only need two. Maybe use 1 and 1/2 recipes of the brownie recipe to get 2 layers. There’ll be math involved, sorry. 🙁
Awesome! looks so scrumptious!
Thank you Michal!
Hi I made this but the vanilla ice cream version.it was amazing.thank you it was such a hit.and im in south africa people are sending me orders for this cake
Awesome! I’m so glad you liked it! How fun that you are all the way in South Africa – that’s where my husband is originally from 🙂
Can I use whipped cream instead of cool whip for the ice cream?
Yes, you can.
This look delish!! I just have a question thought? How long can you leave the cake out until the icecream starts to run? Would the ice cream run?
It’s pretty thick, so it probably won’t run. It will get very soft though and could eventually kind of fall apart. I’ve had it out for about an hour or so before and it was pretty soft at that point, but still fine and sliceable. Every still loved it like that, but it depends on how firm you want it to be.
It’s pretty thick, so it probably won’t run. It will get very soft though and could eventually kind of fall apart. I’ve had it out for about an hour or so before and it was pretty soft at that point, but still fine and sliceable. Everyone still loved it like that, but it depends on how firm you want it to be.
Hi,
Your cake looks amazing! Can’t wait to try it this weekend, im just curious, more or less how many people does it feed?
THanks
It should serve at least 12 people. Possibly more depending on how you cut the slices. Enjoy it! 🙂
Hi. This looks amazing! Going to make this tomorrow. Do you put the parchment paper over the cardboard or under it? Thank you for sharing this. I am going to be doing a review on it. Come on over and check it our in a few days. 🙂
Hi Lenetta! I put saran wrap in the pan first, then a cake board and then I line the sides of the pan with parchment paper. Enjoy it!
From beginning to end, how long does this take to make? Just wandering if I could start making it today and it would be ready to eat tomorrow. How long does it take to freeze? and if I dont have the springform pans, will it come out okay?
Hi Ashley! Yes, if you make it today, you can have it ready for tomorrow. Making the brownies shouldn’t take long – they are from a box. Mixing together the ice cream is very quick since you don’t need an ice cream machine. Once the brownies are cool and the ice cream mixture is all mixed together, it’s just a matter of layering everything and freezing. If you can make it today and let it freeze overnight, that’d be best. I’d say 5-7 hours freeze time deepening on how cold your freezer is set. You don’t have to have a springform pan. In fact, I’ve used a regular cake pan. Just make sure that whatever you make the brownies in is what you use to layer everything so it’s all the same width. When not using a spring form pan, you are going to want to put a cardboard cake board or something on the bottom so that when you remove the cake, you have something it’s resting on. You’ll also want to make sure to have some saran warp underneath that board that goes all the way up the sides – you’ll use that to pull the cake out of the cake pan once it’s frozen. If you have any other questions, just let me know.
hi i wondered if i meet u.i will ask a slice brownie cake.why can’t u open a branch in india.u might hear god’s own country-kerala.so it my request.so i could eat such a yummy dish.
Hi there,
I made this cake last night and can’t wait to dig in!! I have a question. Do you need to take this out of the freezer for long before you slice it up? Or is it ok straight out of the freezer? Also if there is any left over will it have to be stored in the freezer or can it sit in the fridge?
I also made the no bake oreo cheesecake… it was amazing!!!
You could take it out 5-10 minutes before cutting, to soften it a bit if you want. I’ve had people say that it did well in the fridge, so I think that’s up to you. It should be firm enough.
I’m so glad you liked the cheesecake! 🙂
Made the Snickers Peanut Butter Brownie Ice Cream Cake everyone loved it
direction were super ,I did as the instruction said.Will be doing again as soon
as we come down from the sugar high.Thanks so much for sharing.Made it for my grandsons
17 Birthday. Carol Bowles/NanaNinja
Awesome! I’m so glad it was a hit! 🙂