Snickers Ice Cream Cake
This Snickers Ice Cream Cake is a no-bake, crowd-pleasing dessert layered with creamy ice cream sandwiches, rich hot fudge, caramel sauce, whipped cream, crunchy peanuts, and chunks of Snickers bars. Perfect for celebrations or summer treats, this indulgent cake is easy to make and irresistibly delicious!
- Prep Time: 30 minutes
- Cook Time: No cooking required
- Total Time: 3–6 hours (including freezing)
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 14 oz hot fudge sauce (warmed for drizzling)
- 24 ice cream sandwiches (softened slightly)
- 16 oz heavy whipping cream (cold)
- 1/3 cup powdered sugar
- 18 fun-size Snickers bars (12 chopped for layers, 6 reserved for garnish)
- 14 oz caramel topping (warmed for drizzling)
- 1/2 cup roasted salted peanuts
Instructions
- Prepare the Base Layer:
Line a 9×13-inch pan with 12 ice cream sandwiches placed snugly together. Trim as needed to fit perfectly. - Add Hot Fudge Layer:
Microwave the hot fudge sauce for 15–20 seconds until pourable. Pour about 3/4 of the sauce over the ice cream sandwiches and spread evenly with a spatula. Freeze for 15–30 minutes to set. - Whip the Cream:
Using a hand mixer, whip cold heavy cream until thickened. Gradually add powdered sugar and beat until soft peaks form. Divide whipped cream into two equal portions. - First Layer of Whipped Cream:
Spread half of the whipped cream over the hardened fudge layer and freeze again for 15–20 minutes. - Add Snickers Layer:
Chop 12 Snickers bars into bite-sized pieces and evenly sprinkle them over the whipped cream layer. - Second Ice Cream Sandwich Layer:
Arrange the remaining 12 ice cream sandwiches on top of the Snickers layer to form a second base. - Caramel Layer:
Pour about 3/4 of the caramel topping over the ice cream sandwich layer, spreading evenly with a spatula. - Final Whipped Cream Layer:
Spread the remaining whipped cream over the caramel layer. Garnish with chopped peanuts and reserved Snickers pieces. - Drizzle and Freeze:
Microwave both caramel and hot fudge sauces for another 15–20 seconds to make them pourable again. Drizzle generously over the entire cake. Cover tightly and freeze for at least 3–6 hours or overnight until firm. - Serve and Enjoy:
Let the cake sit at room temperature for about 5 minutes before slicing with a warm knife.
Notes
Serving Suggestions:
- Serve chilled with extra caramel or hot fudge sauce on the side for drizzling.
- Pair with coffee or milk for a delightful treat.
Tips & Tricks:
- Use a warm knife (dip in hot water and wipe dry) to cut clean slices.
- Chill your mixing bowl and beaters before whipping cream for better results.
- Allow each layer to freeze briefly before adding the next to prevent mixing.
Storage:
- Store leftovers in an airtight container or wrap tightly in plastic wrap to prevent freezer burn.
- Keeps well in the freezer for up to one week.
Reheating:
This dessert is best served frozen; if it becomes too hard, let it sit at room temperature for a few minutes before serving.
Find it online: https://icecreamin.com/snickers-ice-cream-cake/