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slice of Snickers ice cream cake on a plate with the rest of the ice cream cake behind it

Snickers Ice Cream Cake

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!

Prep Time 30 minutes
Freezing time 8 hours 30 minutes
Servings 10
Author Kelsie

Ingredients

Crust

  • 26 Oreo cookies
  • 5 tablespoons unsalted butter melted

Filling

  • 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

Instructions

Crust

  1. Lightly spray a 9-inch springform pan with cooking spray and set pan aside.
  2. 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.
  3. (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.)
  4. 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.
  5. While your crust chills, place a medium mixing bowl and the beaters for an electric mixer in the refrigerator.

Filling

  1. 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.
  2. Pour the sweetened condensed milk into a medium mixing bowl, add the vanilla, and stir to combine. Set aside.
  3. 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.)
  4. 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.
  5. 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.
  6. When you’re ready to serve, let the cake sit at room temp for a few minutes so it’s easier to slice.
  7. 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.

Recipe Notes

  • 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.