Snickers Peanut Butter Brownie Ice Cream Cake
Try this Snickers Peanut Butter Brownie Ice Cream Cake recipe
Try this Snickers Peanut Butter Brownie Ice Cream Cake recipe
- 1/4 cup milk
- 1 1/2 cups peanut butter
- 1/2 cup sugar
- 8 oz cream cheese softened
- 1 box brownie mix plus ingredients required on box
- 8 oz cool whip thawed (or 1 recipe of homemade whipped
- 1 20 oz bottle chocolate sundae syrup (here's the one i us
- 1 20 oz bottle caramel sundae syrup
- 1 11.5 oz bag mini snickers chopped, divided into three groups
- Carbohydrate 202.450904747766 g
- Cholesterol 255.475803285072 mg
- Fat 161.733338739288 g
- Fiber 5.80500000739668 g
- Protein 48.6155887912037 g
- Saturated Fat 60.6835049855185 g
- Serving Size 1 1 8-inch cake (906g)
- Sodium 29780.5783340006 mg
- Sugar 196.645904740369 g
- Trans Fat 14.6775539006126 g
- Calories 2353 calories
Step-by-step
- 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.
- Make brownie dough according to instructions on back of box.
- 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).
- When brownies are done baking, allow to completely cool.
- 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.
- Fold in the cool whip.
- 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.
- Put the first brownie layer in the bottom of your pan.
- Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
- Top with half of the peanut butter ice cream.
- Add second brownie to the pan, on top of the ice cream.
- Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.
- Top with remaining peanut butter ice cream.
- Allow ice cream cake to freeze completely.
- When frozen, remove from springform pan and remove parchment paper from sides.
- Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
- Cover with remaining chopped snickers and a little more caramel and chocolate sauce.
Can you assemble a frozen dessert in a standard pie dish without a release mechanism? Building layered frozen desserts requires deliberate equipment choices because expansion and freezing make extraction difficult. An eight-inch springform pan remains the absolute best vessel for this assembly, allowing the vertical ring to release cleanly once the dessert reaches solid state. Without a springform ring, lining a standard cake pan with overlapping strips of clear plastic wrap provides the necessary tension to lift the frozen cylinder out intact.
Softened cream cheese acts as the structural stabilizer for the peanut butter filling, preventing the mixture from turning icy or separating during the freezing cycle. Whip the dairy, sugar, peanut butter, and milk thoroughly before folding in the whipped topping to incorporate sufficient air for a scoopable texture. Cream cheese contains proteins that trap moisture, keeping the peanut butter layer dense yet creamy rather than hard like frozen milk.
Baking two separate eight-inch brownie layers instead of one thick slab ensures even heat penetration and eliminates the precarious task of horizontal slicing. Reducing the oven time to approximately twenty minutes prevents the thin brownie layers from over-baking and drying out, keeping them soft enough to slice through cleanly while cold. Line the pan bottoms with parchment paper to guarantee the baked layers release without crumbling into pieces.
Multiplying this construction for larger gatherings requires scaling all components proportionally while respecting pan capacities. Standard home mixers handle this single quantity easily, but doubling the volume demands mixing the peanut butter base in two separate batches to prevent motor strain and incomplete emulsion.
