Save yourself some money and make your own ice cream cake instead of investing in a store-bought frozen treat! This Snickers Ice Cream Cake Recipe is as fun to eat as it is to make! This is perfect for your summer celebrations or just because you love ice cream!
I’ve made it 40+ years without ever having a DQ ice cream cake and I figure, why try one now? The truth is homemade ice cream cakes are adaptable and the possibilities are endless. Why spend money when you can customize your own ice cream cake at home!
Are Ice Cream Cakes Easy?
Yes, yes, yes! The only thing that you really need for this homemade ice cream cake is time. The process is super simple, but you need to allow the layers to set as you go. This isn’t a recipe you can make and then serve right away. So plan accordingly.
What Do I Need To Make This Ice Cream Cake Recipe?
Oreo Cookies – You will use the cookies for the base of the cake
Ice Cream Sandwiches – Just the traditional chocolate and vanilla
Chocolate Ice Cream
Vanilla Ice Cream
Caramel Sauce – Ice cream topping
Peanut Butter
Honey Roasted Peanuts
Chopped Mini Snickers Candies
Cool Whip
Springform Pan
How Do I Make This Snickers Ice Cream Cake Recipe?
This recipe will start from the bottom up.
To make the crust, pulse Oreo cookies in a food processor until fine crumbs form. Toss the crumbs with melted butter and press into a 9-inch springform pan.
Cut your ice cream sandwiches in half, and carefully arrange each half around the edge of the springform pan, with the cut sides facing inward.
Spread about 2 cups of vanilla ice cream over the crust and place the cake in the freezer until the ice cream has set.
When ready, cream together peanut butter and caramel sauce, spread over the vanilla layer, Sprinkle ¼ cup of the honey roasted peanuts over the caramel layer. Return the cake to the freezer to set.
When set, spread about 2 cups of chocolate ice cream over the caramel layer. Spread Cool Whip over the top of the chocolate ice cream.
Top the cake with chopped chocolate candies and the remaining nuts. Place the cake in the freezer until ready to serve.
Ice Cream Cake Recipe Tips
I like to let the cookie crust set in the freezer while my ice cream is thawing. But you can skip that step if you prefer. Keep in mind, the crumbs may not stay in place while you spread your ice cream.
You can substitute chocolate wafer cookies or chocolate graham crackers for the Oreos in the crust.
I say “about 2 cups” for both the chocolate and vanilla ice creams. You need each flavor to make up half of your ice cream cake.
You can add chopped candies to your caramel center, I personally find that the candies can get a little too hard once frozen.
I used a jar of caramel topping for the center. You can melt caramels with heavy cream to make your own sauce or even try dulce de leche.
If you would like to make your own whipped topping, beat heavy whipping cream, with sugar and vanilla until stiff peaks form. Spread over the ice cream as directed.
You can use any flavors of ice cream for this recipe, I thought chocolate and vanilla worked well with the Snickers theme.
Drizzle additional caramel sauce or even hot fudge sauce over the top of the cake before serving.
More Ice Cream Cake Recipes
Red, White, and Blue Ice Cream Cake
Snickers Ice Cream Cake Recipe
Save yourself some money and make your own ice cream cake instead of investing in a store-bought frozen treat! This Snickers Ice Cream Cake Recipe is as fun to eat as it is to make! This is perfect for your summer celebrations or just because you love ice cream!
Ingredients
- 1 ½ cups wafer crumbs
- 4 tablespoons melted butter
- 12 ice cream sandwiches halved
- 2 cups vanilla ice cream
- ½ cup caramel sauce
- 2 tablespoons peanut butter
- ⅓ cup honey roasted peanuts, divided
- 2 cups chocolate ice cream
- 8 oz Cool Whip, thawed
- Chopped mini Snickers candies
Instructions
- To make the crust, pulse Oreo cookies in a food processor until fine crumbs form. Toss the crumbs with melted butter and press into a 9-inch springform pan.
- Cut your ice cream sandwiches in half, and carefully arrange each half around the edge of the springform pan, with the cut sides facing inward.
- Spread about 2 cups of vanilla ice cream over the crust and place the cake in the freezer until the ice cream has set, at least 30 minutes.
- When ready, cream together peanut butter and caramel sauce, spread over the vanilla layer, Sprinkle ¼ cup of the honey roasted peanuts over the caramel layer. Return the cake to the freezer to set.
- When ready, spread about 2 cups of chocolate ice cream over the caramel layer. Spread Cool Whip over the top of the chocolate ice cream.
- Freeze the cake overnight
- Top with remaining nuts, chopped chocolate and a drizzle of caramel sauce before serving.
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