You’re looking for a real wow-effect dessert to serve around your coffee table or at your child’s next birthday party? Then this Snickers Ice Cream Cake is exactly what you need! It’s creamy, nice and cold, and super yummy – it really is just like a huge snickers bar. Convenient: the Snickers Ice Cream Cake doesn’t need to spend any time in the oven – you just make some layers and put it straight into the freezer. So it’s perfect if you want, or need, to make it a few days before the event you’ll be serving it for.

Recipe:

Shopping List for 1 springform pan (8×8 inch) or 2 loaf pans (8×4 inch)

Layer separating the peanut butter pudding layer and the chocolate pudding layer:

16-20 graham crackers

Pudding:

1500 ml or 6 cups milk
1 cup granulated sugar
3/4 cup cornstarch
the insides of 1 vanilla bean
1 pinch salt
3/4 cup bittersweet chocolate (around 70% cocoa)
3/4 cup peanut butter

Caramel Sauce:

1 cup granulated sugar
4 tbs. butter
1/4 cup heavy cream
6 tbs. water

Chocolate Glaze:

2/3 cup bittersweet chocolate (around 70% cocoa)
2 tbs. cream, at room temperature
8 tsp. confectioners’ sugar
6 tbs. water

Topping:

14-16 mini Snickers bars

Preparation Time: approx. 40 minutes
Resting Time: approx. 4 hours

Directions for the Snickers Ice Cream Cake:

Pudding:
Pour the milk into a pot and add the sugar, salt and cornstarch. Stir frequently as you turn the heat on high. The pudding is ready after about 20 minutes, when, placing a spoon on top of the pudding and lifting it off, the imprint of the spoon is in the pudding.

Scrap the insides of the vanilla bean into the pudding and mix in. Now separate the pudding (in half) into 2 bowls. In one bowl of pudding stir in the peanut butter, in the other bowl stir in the bittersweet chocolate, until they are well mixed together.

Place the 2 bowls of pudding aside and allow to cool.

Caramel Sauce:
In a pan, place the sugar and water and heat on high. Stir until the sugar is completely absorbed in the water then wait until the liquid starts to bubble and turns a golden brown color. Now add the butter and cream and give it a strong stir then remove the pan from the heat. Caramel sauce is finished.

Chocolate Glaze:
Melt the chocolate in the microwave then stir in the cream, followed by the water and finally the powdered sugar.

Assembly of the Snickers Ice Cream Cake:
In your baking pan place a layer of baking paper, enough so that it hangs over the sides. Cover the bottom with graham crackers. On top of the crackers make a thin layer with the chocolate pudding, then another layer of the crackers. Next, a thin layer of the peanut butter pudding. Repeat all the layers once again, starting with the crackers. Finally, on top of the final layer of peanut butter pudding, add a layer of caramel sauce, then a layer of chocolate glaze. Keep some of the caramel sauce and chocolate glaze for later.

Snickers Topping:
Chop the mini-Snickers into large chunks and spread them over the top layer of chocolate glaze. Finally, drizzle the remaining caramel sauce and chocolate glaze on top. Cover the cake with aluminum foil and place in the freezer for 4 hours.

With the help of the baking paper hanging over the edges of your pan, pull the Snickers Ice Cream Cake out of the pan. Either place it back in the freezer until your event or wait about 30 minutes, then you can start cutting into it to eat! It works best to cut with an electric knife.
Enjoy!