Snickers® Brownie Ice Cream Cake

By Chef Eddy Van Damme

Prep Time:

1h 30m

Bake/Cook Time:

30m

Yield:

1, 8-or 9-inch cake, about 14-16 servings

Plan for:

Freeze time

Celebrating a birthday? Make this homemade Snickers® Brownie Ice Cream Cake. Start with a homemade brownie base, then top it with a homemade vanilla ice cream with actual Snickers candy bars mixed in. Then, to take it completely over the top, add a layer of chopped peanut brittle candy! The best part is the brownie stays tender even when frozen so you can make it in advance of when you need it.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Brownies

8 tablespoons (1 stick) unsalted butter
1 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup cocoa
1/2 teaspoon salt
1 teaspoon vanilla extract
3 large eggs
1 3/4 cup all-purpose flour*
1/2 teaspoon baking powder

Snickers Ice Cream

4 cups milk
3 cups heavy cream
1 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
Pinch salt
7 Snicker® bars, chopped
1 tablespoon vanilla extract

Topping

Peanut brittle, prepared without cinnamon

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Place butter and sugar in a bowl large enough to hold all brownie ingredients. Place bowl over a pot with simmering water and stir until melted.
Remove from heat and whisk in cocoa, salt, and vanilla.
Add eggs and whisk rapidly smooth.
Sift together flour and baking powder and stir into above using a spatula.
Scrape into a 8-or 9-inch springform pan and place in oven for 30 minutes.
Once brownie has cooled down and feels lukewarm it will have shrunk away from edges a little. Press brownie back to edges and place in freezer.
For ice cream, bring milk, cream, sugar, and salt to a boil. Remove from heat and place in an ice bath.
Cut Snickers® into 7-8 pieces.
When ice cream mixture has cooled down to lukewarm remove from ice and add Snickers pieces and vanilla. Stir until partially melted.
Return on ice until very cold before churning in ice cream machine.
Once churned, spread over brownie bottom and return to freezer.
Chill for several hours or overnight.
If making homemade peanut brittle, prepare now. Set aside.
Just before serving, remove from freezer and heat sides of pan using a blowtorch or hairdryer for easy removal. Be careful not to full melt ice cream.
Crush peanut brittle with rolling pin or knife and sprinkle on cake. Serve immediately.
Store leftover cake in the freezer.