A Snickers Ice Cream cake? Oh yeah! Imagine chopped Snickers bars, Butter Brickle ice cream, caramel sauce, and peanut butter pound cake swathed in milk chocolate. Stop drooling and read on.
Have you ever made a really amazing dessert that was delicious but ended up looking less than perfect?
Well that’s what happened here. Everything went really well until I got it plated and then all hell broke loose, the pictures just didn’t look right, the cake broke and the ice cream began to melt. I wasn’t going to post it because it just didn’t look up to par, let alone stand next to some of the other bloggers’ images. You know what I mean, right?
I am a full disclosure blog and sometimes the stuff I make is less than perfect. So, here it is in it’s ugly best. The beauty of this cake is that you can make it up to three months ahead of time and keep it in the freezer. It is super easy to make, and the flavor is out of this world. Moist, sweet and salty peanut butter pound cake is sliced into three layers. Each cut layer is drizzled with caramel (you know I used my homemade Jack Daniels Caramel sauce, right?), then creamy Butter Brickle ice cream is mixed with chopped Snickers bars and smoothed in between the layers. The entire thing is enrobed in a glossy layer of ganache.
It’s so good. It isn’t hard at all, most of the trouble is in the assembly.
How to Make an Ice Cream Cake
- Soften a half gallon of ice cream.
- Use a pound cake, either bought or homemade. It works better than regular cake because the pound cake is more dense.
- Slice the cake horizontally into three or four layers.
- Mix any additions into the softened ice cream.
- Line a loaf pan with plastic wrap. Make sure the wrap hangs well over the sides.
- Lay the first cake layer cut side up one the plastic wrap.
- Drizzle on caramel or any sauce you might be using.
- Spoon half of the softened ice cream over the top.
- Gently press on the next layer and repeat.
- Top with the last cake layer.
- Pull the sides of the plastic wrap up tightly so that it holds the layers of cake and ice cream firmly in place.
- Wrap the cake in the plastic wrap and freeze for at least six hours or up to three months.
- Before serving unwrap the cake, cover with chocolate or whipped cream, and serve.
That’s really all there is to it!
Don’t be afraid to mix it up and use your favorite flavors. You can use a pound cake from the bakery if you want- a vanilla one will work fine. As always, it’s better with homemade, though.
Snicker’s Ice Cream Cake Recipe
Layers of peanut butter pound cake, caramel, butter brickle ice cream, and snickers bars are covered in rich chocolate ganache to make any day special. Easy recipe that can be made up to 3 months ahead!
Peanut Butter Pound Cake
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1/2 cup creamy peanut butter
- 1/4 cup softened unsalted butter
- 1 cup pure cane sugar
- 1/2 cup pure cane brown sugar
- 3 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/2 cup homemade caramel sauce or your favorite
- 1/2 gallon butter brickle ice cream
- 22 oz of chopped Snickers candy bars, or your favorite
- 9 ounces milk chocolate
- 1 cup heavy cream
Peanut Butter Pound Cake
- Preheat oven to 325° F
- Grease and flour a 8 ½ x 4-inch loaf pan.
- Combine flour, baking powder, and salt in medium bowl.
- Beat peanut butter and softened butter together until creamy.
- Gradually add the sugar and beat until well blended, about 5 minutes.
- Add the eggs, one at a time, beating about a minute after each.
- Add the vanilla.
- Stir in the flour mixture on low speed until it is well mixed.
- Add batter to the pan and bake for 1 hour or until done (a toothpick comes out clean)
- Cool in pan for 10 minutes and then remove from pan to finish cooling.
- Slice the cooled cake in three layers.
- Line a clean loaf pan with plastic wrap, allowing it to hang over the sides.
- Place the first layer of cake in the pan, cut side up.
- Add 1/2 of the caramel
- Mix the softened ice cream and Snickers bars.
- Spread 1/2 of it over the layer.
- Smooth the top off and gently press on the next layer.
- Add the rest of the caramel.
- Spread the remaining ice cream over the top.
- Smooth it carefully.
- Gently press on the last layer, cut side down.
- Pull the plastic wrap up around the cake tightly to keep the layers in place.
- Freeze for at least 6 hours or up to 3 months.
- Bring the cream just to a boil.
- Stir in the chocolate until smooth and completely mixed.
- Remove the plastic wrap and smooth the sides if necessary.
- Carefully cover the cake top and sides with the warm ganache.
- Return to freezer until it is time to serve the cake.
- Let stand for 10 minutes or so at room temperature.
- Cut carefully down through the layers.
You can make this will a store bought pound cake if you are pressed for time - use a vanilla on if you can't find peanut butter. It won't be as good but it will be fast.
© 2012 Marye Audet Please do not copy images or recipe except for personal use