Snickers Brownie Ice Cream Cake Recipes

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SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE RECIPE - (4.3/5)



Snickers Peanut Butter Brownie Ice Cream Cake Recipe - (4.3/5) image

Provided by Lsweetnell

Number Of Ingredients 9

1 box brownie mix, plus ingredients required on box
1/4 cup milk
8 oz cream cheese, softened
1/2 cup sugar
1 1/2 cups peanut butter
8 oz Cool Whip, thawed (OR 1 recipe of homemade whipped cream)
1 20 oz bottle chocolate sundae syrup (Here's the one I used)
1 20 oz bottle caramel sundae syrup
1 11.5 oz bag mini snickers, chopped, divided into three groups

Steps:

  • NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen. BROWNIES: Make brownie dough according to instructions on the back of the box. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at the temperature on the box, reducing baking time to about 20 minutes. You can also bake 1 big brownie, which would cook for the normal time and cut it in half, but cutting a brownie in half isn't super easy. When brownies are done baking, allow to completely cool. ICE CREAM: Combine milk, cream cheese, sugar, and peanut butter together in the bowl of a stand mixer or with a hand mixer. Mix until completely combined. Fold in the cool whip. ASSEMBLY: Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan. You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan. Put the first brownie layer in the bottom of your pan. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with the first group of chopped Snickers. Top with half of the peanut butter ice cream. Add second brownie to the pan, on top of the ice cream. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with the second group of chopped Snickers. Top with remaining peanut butter ice cream. Allow ice cream cake to freeze completely. When frozen, remove from springform pan and remove parchment paper from sides. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides. Cover with remaining chopped Snickers and a little more caramel and chocolate sauce. Freeze for about an hour, then serve.

BROWNIE ICE CREAM CAKE



Brownie Ice Cream Cake image

There's no better taste than the chocolatey madness of brownies, fudge, and ice cream made into a cake.

Provided by LIAGIBA

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Cake Recipes

Time 2h

Yield 8

Number Of Ingredients 8

1 (19.8 ounce) package brownie mix
½ cup vegetable oil
¼ cup water
2 eggs
1 quart mint chocolate chip ice cream, or as needed
1 (14 ounce) can sweetened condensed milk
½ cup semi-sweet chocolate chips
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
  • Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
  • Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
  • After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
  • Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.

Nutrition Facts : Calories 1033.8 calories, Carbohydrate 117.8 g, Cholesterol 157.6 mg, Fat 59.6 g, Fiber 3.8 g, Protein 14 g, SaturatedFat 25.8 g, Sodium 362.7 mg, Sugar 60.8 g

SNICKERS™ ICE CREAM CAKE BARS



Snickers™ Ice Cream Cake Bars image

This frozen delight has layers of chocolate, caramel, peanuts and ice cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 20

Number Of Ingredients 9

1 box (18.3 oz) Betty Crocker™ fudge brownie mix
Vegetable oil, water and eggs called for on brownie mix box for cakelike brownies
1/2 cup chopped cocktail peanuts
3/4 cup caramel sauce
1 container (28 oz) Häagen-Dazs™ ice cream chocolate, softened
1 container (28 oz) Häagen-Dazs™ ice cream dulce de leche caramel, softened
1 container (8 oz) Cool Whip frozen whipped topping, thawed
3 bars (1.86 oz each) Snickers™ candy bar, chopped
2 tablespoons chocolate-flavor syrup

Steps:

  • Heat oven to 350° F. Spray bottom only of 13 x 9-inch pan with cooking spray.
  • In large bowl, mix brownie mix, oil, water and eggs until well blended. Stir in peanuts. Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove brownie from oven to cooling rack. Cool 30 minutes.
  • Spread 1/2 cup of the caramel sauce on top of brownie. Place in freezer 10 minutes. Remove pan from freezer, and evenly spread softened chocolate ice cream on top of caramel layer. Return to freezer 1 hour.
  • Remove pan from freezer, and evenly spread softened caramel ice cream on top of chocolate ice cream layer. Cover, and place in freezer about 3 hours or until firm.
  • When ready to serve, spread whipped topping on top of frozen cake. Sprinkle chopped candy bars over top. Drizzle with remaining 1/4 cup caramel sauce and the chocolate syrup. Cut into 5 rows by 4 rows. Store covered in freezer.

Nutrition Facts : Calories 500, Carbohydrate 58 g, Cholesterol 85 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 45 g, TransFat 1/2 g

SNICKERS® BROWNIES



Snickers® Brownies image

These brownies are a great way to use up some of that leftover Halloween candy! These are made with Snickers® bars, but you can substitute Milky Way® candy bars for a different variation.

Provided by fabeveryday

Categories     Desserts     Cookies     Brownie Recipes

Time 1h15m

Yield 12

Number Of Ingredients 9

1 ½ cups white sugar
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
¾ cup butter, melted
3 eggs
1 teaspoon vanilla extract
2 cups chocolate-coated caramel-peanut nougat candy (such as Snickers®), chopped, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  • Mix sugar, flour, cocoa powder, salt, and baking powder together in a mixing bowl.
  • Mix butter, eggs, and vanilla extract together in a separate bowl; add butter mixture to the bowl with the flour mixture and stir batter until well mixed.
  • Pour 1/2 the batter into the prepared baking pan. Top with 1/2 the candy bar pieces. Spread remaining batter on top, covering candy completely.
  • Bake in the preheated oven until edges are brown and center is set, about 30 minutes.
  • Remove brownies from the oven and spread remaining candy bar pieces on top, lightly pressing them in while the brownies are still hot. Let brownies cool completely before serving, about 30 minutes.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 50 g, Cholesterol 80.6 mg, Fat 20 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 10.5 g, Sodium 276.1 mg, Sugar 39.3 g

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