Snickers® Brownie Ice Cream Cake

Products Used



Snickers Ice Cream


  • *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.


  1. 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.
  2. Remove from heat and whisk in cocoa, salt, and vanilla.
  3. Add eggs and whisk rapidly smooth.
  4. Sift together flour and baking powder and stir into above using a spatula.
  5. Scrape into a 8-or 9-inch springform pan and place in oven for 30 minutes.
  6. 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.
  7. For ice cream, bring milk, cream, sugar, and salt to a boil. Remove from heat and place in an ice bath.
  8. Cut Snickers® into 7-8 pieces.
  9. When ice cream mixture has cooled down to lukewarm remove from ice and add Snickers pieces and vanilla. Stir until partially melted.
  10. Return on ice until very cold before churning in ice cream machine.
  11. Once churned, spread over brownie bottom and return to freezer.
  12. Chill for several hours or overnight.
  13. If making homemade peanut brittle, prepare now. Set aside. 
  14. 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. 
  15. Crush peanut brittle with rolling pin or knife and sprinkle on cake. Serve immediately.
  16. Store leftover cake in the freezer. 
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