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Snickers Ice Cream Cake

Snickers ice cream cake layers a chocolate cookie crust with chocolate ice cream, caramel ribbons, and salted peanuts—finished with chocolate ganache and a ring of chopped Snickers bars. Expect clean slices that show caramel and peanut layers under a glossy chocolate top.
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Prep Time 25 minutes
freezing 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chocolate wafer cookies
  • 24 chocolate wafer cookies crushed
Butter
  • 6 tbsp butter melted
Chocolate ice cream
  • 0.5 gallon chocolate ice cream softened
Caramel sauce
  • 1 cup caramel sauce
Salted peanuts
  • 1 cup salted peanuts roughly chopped
Chocolate ganache
  • 1 cup chocolate ganache
Snickers bars
  • 6 Snickers bars chopped, divided
Whipped cream
  • 1 whipped cream for decoration

Equipment

  • 1 springform pan

Method
 

Make the crust
  1. Combine crushed chocolate wafer cookies and melted butter, then press firmly into a 10-inch springform pan to form an even crust. Freeze for 15 minutes.
Layer the ice cream
  1. Fold half the salted peanuts and 3 chopped Snickers bars into softened chocolate ice cream, then spread the mixture over the crust. Tap the surface smooth for an even layer.
  2. Drizzle caramel sauce over the ice cream and sprinkle with the remaining salted peanuts. Freeze for 4 hours.
Finish and set
  1. Pour chocolate ganache over the fully frozen cake and spread to cover the top. Keep it level so the ganache forms a smooth layer.
  2. Top with the remaining chopped Snickers pieces and drizzle with a little extra caramel. Freeze for 2 more hours.
  3. Pipe whipped cream around the edge before serving to create a finished border. Slice with a warm knife for cleaner edges.

Notes

Pro tip: for the cleanest slices, let the cake sit at room temperature for 5–8 minutes before cutting, then refreeze any leftovers promptly. Store covered in the freezer for up to 2 weeks (best texture within 1 week). Freezing is yes—wrap tightly to prevent ice crystals. For a lighter option, use sugar-free caramel sauce and a lower-sugar chocolate ice cream if you prefer, keeping the structure the same.