I love all Snickers everything!
Trust me when I say this Snickers Ice Cream Cake is everything you need for an awesome summer dessert.
What can I say? I love chocolate. More than that, I love Snickers. I have loved Snicker for as long as I can remember. I cannot remember my first bite into a Snickers but I do remember getting a Snickers every time I would go to the grocery store. Actually it was a bit worse than that. I would get a Snickers and Reese’s Peanut Butter Cup. Shamefully, I would eat them both in the same sitting. Yea, when I realized what I was doing to my health and now it is very seldom, and I do mean very seldom, that you will catch me buying Snickers bar let alone eating one. Although I have established the self-discipline necessary to kick the habit of eating one or multiple of these beauties too often, I still love the chocolate, peanut, and caramel combination. Whenever I really want a Snickers, I must have a Snickers. Side Note: Speaking of Snickers, have you tried the new Snickers Crispers or my Snickers Pretzels? You should look into both of these awesome things. Why? Because they are simply awesome that’s why? Now that you know how much I love Snickers, it should be no mystery that I would create a Snickers Ice Cream Cake.
I would love to take full responsibility for this idea, but I can’t. I saw a short food recipe video by Food Network that featured The Pioneer Woman, Ree Drummond, making an Ice Cream Cake using a pound cake. She basically took a 1-pound load Pound Cake ( I used Sara Lee Pound Cake), sliced it into three long pieces, and placed ice cream in between each layer. What I loved about this idea is how versatile it is. You can use whatever ice cream flavor you choose in addition to any additional fillings that you want I believe in the original video she used various chocolate candies. Well with using her idea I used chocolate, vanilla, and caramel ice cream along with chopped peanuts and chopped Snickers bars. Oh yea, I also used hot fudge and caramel sauce too. I figured that would get you interested. You don’t have to do what I did. You can do cookies and cream and chopped Oreo cookies; you can do a Rocky Road Ice Cream cake; or you can do Butterfinger with some funky Peanut Butter ice cream. The choice yours! Whatever you do, get creative and make it delicious.
- 1lb. Loaf Pound Cake
- 1 pint. Vanilla Ice Cream
- 1 pint Chocolate Ice Cream
- 1 pint Caramel Ice cream
- 2 tbsp. hot fudge sauce
- 2 tbsp. caramel sauce
- ¼ c. chopped peanuts
- ½ c. Snickers, chopped
- 1 ½ c. Chocolate Shell syrup
- ½ c. Health Toffee Bits
- Allow the Ice creams to thaw for about 5 minutes.
- Take the pound cake and slice into three lengthwise slices. Place one of the layers back into the foil pan. Spread 2 tbsp. of the hot fudge on the pound cake slice first, then a nice layer of chocolate ice cream (about 1 ½ cups but you can use however much you want with all of the ice cream flavors) and sprinkle with Snicker pieces; Place the second layer on top of the chocolate ice cream and layer 2 tbsp. of caramel sauce on top of the second slice, sprinkle with chopped peanuts, and spread with caramel ice cream (same amount). Take the last layer and place it on top of the caramel ice cream and layer with a slightly thin layer of vanilla ice cream.
- Bend the edges of the foil pan to create somewhat of a well. Squeeze the chocolate shell syrup on top of the entire cake. Bending the edges and creating a well will help with the syrup from spilling all over the place. As soon as you pour the syrup on top, quickly sprinkle with toffee pieces. Cover with plastic wrap and place in freezer for 4 or more hours. Slice as desired and serve.