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.