Snickers ice cream cake is an easy dessert with an Oreo crust and a no-churn Snickers ice cream filling. It’s a nearly foolproof recipe that everyone loves!
Who wants ice cream?
Um, Kelsie, it’s September! I can almost hear you saying. Shouldn’t you have posted your ice cream recipes months ago?
NOPE, says I. It’s prime Halloween candy buying-and-eating time. If you’re like me you’ve already bought and eaten several bags. And you have more in the pantry just calling your name. And you KNOW that candy isn’t gonna make it into the bags of any trick-or-treaters.
The solution? SUPER EASY Snickers ice cream cake! And if you have Payday or Milky Way or peanut butter cups or whatever, rather than Snickers, you can totally still make this. Swap in whatever you have.
This recipe is super versatile. And super hide-able in the back of the freezer too. (Not that I know anything about hiding food from myself.)
Why you’ll love this Snickers ice cream cake:
- Like I said, it’s super easy to make
- You only need a few ingredients to make it!
- It lasts for months in the freezer so you can always have dessert on hand
- You can use pretty much any candy bar instead of Snickers
How to make Oreo crumb crust
- Mix together crushed Oreos and melted butter (either in a food processor or a bowl)
- Press them into a 9-inch springform pan
- Pour caramel sauce over that
- Top with salted peanuts and freeze
Note: Freezing the crust before you add the filling is important or the sides of the crust might crumble when you add the filling.
How to make Snickers Ice cream cake filling
- Stir together sweetened condensed milk and vanilla
- Beat heavy cream until it holds stiff peaks
- Gently fold the heavy cream into the condensed milk
- Add chopped Snickers (or other candy)
- Fold in the candy until it’s evenly distributed
- Scrape into the crust and freeze
Note: The recipe says to chill your bowl and beaters before whipping the heavy cream. THIS IS AN IMPORTANT STEP! A cold bowl allows your cream to whip up more firmly so it will hold its shape better.
(Hint: make all your whipped cream with a chilled bowl and beaters–it makes a big difference!)
That’s it! You’ll freeze the ice cream cake for at least 8 hours and you’re ready to serve. Let the cake sit at room temp for a few minutes to soften and make it easier to cut.
I like to serve Snickers ice cream cake with chocolate sauce and caramel sauce and extra peanuts. But however you serve it you’re certain to enjoy!
Did you make this Snickers ice cream cake? Awesome! Let me know what you think with a comment and a rating below. And post a pic on Insta–tag @theitsybitsykitchen so I can see your gorgeous creations!
Snickers ice cream cake is an easy and delicious dessert that anyone can make successfully! It's a great way to use up Halloween candy!
- 26 Oreo cookies
- 5 tablespoons unsalted butter melted
- 1/3 cup caramel sauce
- 1/2 cup coarsely chopped roasted salted peanuts
- 1 can (14 ouncesweetened condensed milk
- 1/2 teaspoon vanilla extract
- 2 cups heavy cream well chilled
- 15 fun size OR 5 regular size Snickers chopped
- caramel sauce chocolate sauce, and salted peanuts for topping
- Lightly spray a 9-inch springform pan with cooking spray and set pan aside.
- Place the Oreos in the bowl of a food processor and process until they form fine crumbs. With processor running, stream in the melted butter. Process until the crumbs are evenly coated in butter, stopping to scrape the sides of the bowl with a rubber spatula as necessary.
- (Alternatively, you can place the cookies in a large zip-top bag and crush them with a rolling pin, then transfer to a bowl to mix in the butter.)
- Press the crumbs into the bottom and partway up the sides of the prepared pan. Freeze the crust for 30 minutes; leave in the freezer while you make the filling.
- While your crust chills, place a medium mixing bowl and the beaters for an electric mixer in the refrigerator.
- Pour the caramel sauce into the bottom of the frozen crust and spread it out gently; it doesn’t have to reach the edge. Sprinkle the peanuts over that, then return the pan to the freezer.
- Pour the sweetened condensed milk into a medium mixing bowl, add the vanilla, and stir to combine. Set aside.
- Remove the large bowl and beaters from the fridge and beat the heavy cream on high speed until it holds stiff peaks. (You’re done beating when you can lift the beaters out of the whipped cream and the peaks don’t fold back in on themselves.)
- Fold about a half cup of the whipped cream into the sweetened condensed milk to lighten, then gently fold in the rest of the whipped cream.
- Fold in the chopped snickers and pour the filling into the frozen crust. Cover with plastic wrap and return to the freezer for at least 8 hours.
- When you’re ready to serve, let the cake sit at room temp for a few minutes so it’s easier to slice.
- Slice and serve with drizzles of caramel, chocolate, and sprinkles of chopped peanuts. Uneaten ice cream cake can be stored, tightly wrapped, for 3 months.
- You can use pretty much any candy bar instead of the Snickers.
- Don't skip the step where you freeze the crust! Otherwise the sides of your crust could collapse when you add the filling.
- Don't skip the step where you chill the bowl for the whipped cream either; it helps your heavy cream hold its shape once it's whipped.