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Snickers Ice Cream Cake

Snickers ice cream cake with a chocolate cookie crust, caramel ribbons, and salted peanuts layered in rich chocolate ice cream. Topped with chocolate ganache and a ring of chopped Snickers bars, then frozen for clean, sliceable candy-bar goodness.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chocolate wafer cookies
  • 24 chocolate wafer cookies crushed
Butter
  • 6 tbsp butter melted
Chocolate ice cream
  • 0.5 gallon chocolate ice cream softened
Caramel sauce
  • 1 cup caramel sauce
Salted peanuts
  • 1 cup salted peanuts roughly chopped
Chocolate ganache
  • 1 cup chocolate ganache
Snickers bars
  • 6 Snickers bars chopped, divided
Whipped cream
  • 0.5 cup whipped cream for decoration

Equipment

  • 1 springform pan

Method
 

Make the crust
  1. Combine crushed chocolate wafer cookies and melted butter until the mixture looks like wet sand. Press it firmly into a 10-inch springform pan, then freeze for 15 minutes.
Layer the ice cream and caramel
  1. Fold half the chopped salted peanuts and 3 chopped Snickers bars into the softened chocolate ice cream until evenly distributed. Spread the mixture over the frozen crust.
  2. Drizzle caramel sauce over the ice cream, then scatter the remaining peanuts on top. Freeze for 4 hours.
Top and finish
  1. Pour chocolate ganache over the fully frozen cake, covering the top surface. Top with the remaining Snickers pieces and add a drizzle of caramel.
  2. Freeze for 2 more hours until firm, then pipe whipped cream around the edge before serving.

Notes

For the cleanest slices, keep the cake fully frozen until serving and warm your knife blade under hot water between cuts. Store covered in the freezer up to 7 days; do not freeze after topping with whipped cream if you want the best texture. For a gluten-free option, use gluten-free chocolate wafer cookies for the crust.