I built a Peanut Butter Brownie Ice Cream Cake layered with fudgy brownie, chopped Snickers bars, peanut butter ice cream, caramel sauce and chocolate sauce to reveal your favorite candy bar as an all-in-one frozen cake.

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I can’t stop thinking about this Super Decadent Snickers Peanut Butter Brownie Ice Cream Cake. I turned my candy bar obsession into a Peanut Butter Brownie Ice Cream Cake that’s loud, sticky and way too fun to eat.

Fudgy bits of semisweet chocolate peek through silky peanut butter ice cream so every bite surprises you, and yes I ate the test slices before anyone else could. My kitchen was chaos but somehow it all worked, neighbors even asked for leftovers, not kidding.

If you’re into Brownie Ice Cream Cake vibes but want something more outrageous, this one will totally wreck your expectations.

Ingredients

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Semisweet chocolate: Deep cocoa flavor, mostly sugar and fat, small antioxidants, makes dessert rich.
Peanut butter (creamy): Adds salty nutty richness, decent protein and healthy fats, very calorie dense.
Snickers bars: Chewy sweet mix of caramel peanuts chocolate, lots of sugar and saturated fat.
Heavy cream: Gives silky texture, high in fat and calories, minimal protein or fiber.
Eggs: Bind ingredients, add protein and structure, adds moisture and slight richness.
Flour: Plain flour adds carbs and structure, a little protein but no fiber.
Caramel sauce: Pure sugar transformation, sweet and sticky, adds flavor but little nutrition.

Ingredient Quantities

Brownie layer: 8 ounces semisweet chocolate, chopped

Brownie layer: 1/2 cup unsalted butter (1 stick)

Brownie layer: 1 cup granulated sugar

Brownie layer: 1/2 cup packed light brown sugar

Brownie layer: 3 large eggs

Brownie layer: 1 teaspoon vanilla extract

Brownie layer: 3/4 cup all purpose flour

Brownie layer: 1/4 cup unsweetened cocoa powder

Brownie layer: 1/2 teaspoon fine salt

Peanut butter ice cream: about 1 1/2 quarts peanut butter ice cream, slightly softened

Or for homemade peanut butter ice cream: 2 cups heavy cream

Or for homemade peanut butter ice cream: 1 cup whole milk

Or for homemade peanut butter ice cream: 3/4 cup granulated sugar

Or for homemade peanut butter ice cream: 3/4 cup creamy peanut butter, smooth

Or for homemade peanut butter ice cream: 1 teaspoon vanilla extract

Caramel sauce: 1 cup store bought caramel sauce or for homemade use 1 cup granulated sugar

Caramel sauce homemade extras: 6 tablespoons unsalted butter

Caramel sauce homemade extras: 1/2 cup heavy cream

Caramel sauce homemade extras: pinch of fine salt and 1 teaspoon vanilla extract

Chocolate sauce: 4 ounces semisweet chocolate or 1 cup chocolate chips

Chocolate sauce: 1/2 cup heavy cream

Chocolate sauce optional: 1 tablespoon light corn syrup for shine

Mix ins: 6 to 8 full size Snickers bars, chopped into bite sized pieces

Mix ins optional: 1/2 cup roasted salted peanuts, chopped

Finishing: 1/3 cup creamy peanut butter for drizzling, warmed slightly if needed

How to Make this

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1. Preheat oven to 350 F. Line an 9 inch springform pan with parchment and grease sides. Melt 8 oz chopped semisweet chocolate and 1/2 cup butter together in 20 second bursts in microwave or gently over a double boiler, stir until smooth, let cool a little.

2. In a bowl whisk 1 cup granulated sugar and 1/2 cup packed light brown sugar, add 3 large eggs one at a time, whisking after each, then stir in 1 teaspoon vanilla. Pour in the melted chocolate mixture, fold to combine.

3. Fold in 3/4 cup all purpose flour, 1/4 cup unsweetened cocoa powder and 1/2 teaspoon fine salt until just mixed. Pour batter into prepared pan, smooth top and bake 20 to 28 minutes until edges are set but center still fudgy. Cool completely in pan on a rack.

4. If using store bought peanut butter ice cream, let about 1 1/2 quarts soften on the counter until scoopable. If making homemade: whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 3/4 cup creamy peanut butter and 1 teaspoon vanilla until smooth, chill briefly then churn in ice cream maker per manufacturer directions, freeze until scoopable.

5. Make caramel sauce or use store bought: for homemade heat 1 cup granulated sugar over medium heat without stirring until it melts to a deep amber, remove from heat and whisk in 6 tablespoons unsalted butter until melted, then slowly stir in 1/2 cup heavy cream (it will bubble), add a pinch of salt and 1 teaspoon vanilla, cool a bit. Be careful, its hot.

6. Make chocolate sauce by warming 1/2 cup heavy cream until steaming, pour over 4 ounces chopped semisweet chocolate or 1 cup chocolate chips, let sit 1 minute then stir until glossy; add 1 tablespoon light corn syrup if you want extra shine.

7. Chop 6 to 8 full size Snickers bars into bite sized pieces and chop optional 1/2 cup roasted salted peanuts. Reserve a handful for the top.

8. Assemble: press the cooled brownie into the bottom of the springform pan so its flat, pack on a thick, even layer of softened peanut butter ice cream (use an offset spatula or hands in a bag to press it in), sprinkle half the chopped Snickers and peanuts over the ice cream, drizzle some caramel and chocolate sauce, add another thin layer of ice cream if your pan allows, top with the rest of the Snickers and peanuts and more caramel and chocolate. Smooth the sides, cover with plastic wrap.

9. Freeze until very firm, at least 4 hours or overnight. To serve, remove cake from pan, warm 1/3 cup creamy peanut butter slightly so it’s pourable and drizzle over top, let sit 5 minutes before slicing with a warm knife for cleaner cuts. Enjoy, but warn friends its dangerously good.

Equipment Needed

1. 9-inch springform pan, parchment-lined and greased
2. Microwave-safe bowl or heatproof bowl plus a small saucepan (for double-boiler melting)
3. Medium and large mixing bowls
4. Whisk, rubber spatula, and an offset spatula for smoothing the ice cream layer
5. Measuring cups and spoons
6. Saucepan and wooden spoon (for making caramel)
7. Ice cream maker or a shallow freezer-safe container and plastic wrap
8. Chef’s knife and cutting board for chopping Snickers and peanuts

FAQ

Q: How long should I freeze the cake before serving? A: Freeze at least 6 hours so the ice cream firms up, overnight is best. If you try to slice it too soon it will be soggy and fall apart.

Q: Can I use store bought peanut butter ice cream or do I need to make my own? A: Yes you can totally use store bought. Just let it soften a bit so it spreads easy, then refreeze. Homemade is great but not required.

Q: How do I keep the cake from getting icy or freezer burnt? A: Press plastic wrap right onto the surface before freezing so air cant reach it. Use a high fat ice cream if you can, and avoid thawing then refreezing over and over.

Q: Whats the best way to slice neat pieces? A: Run a sharp knife under hot water, wipe it dry, then slice. Repeat warming and wiping between cuts for clean lines. Let slices sit 5 to 10 minutes at room temp before eating so they soften a bit.

Q: How long can I store the cake in the freezer? A: For best taste eat within 1 week. It will be safe longer, up to a month, but texture and flavor drop after that unless you wrap it really well.

Q: Can I swap the Snickers for other candy or add extra peanuts? A: Yes go for it. Milky Way, Twix, or chopped chocolate bars all work. If you add peanuts toast them first for more crunch and flavor, and taste for salt before you add more.

A Super Decadent Snickers Peanut Butter Brownie Ice Cream Cake! Recipe Substitutions and Variations

8 ounces semisweet chocolate: Substitute 8 oz bittersweet or dark chocolate (60 to 70% cacao) for a richer, less sweet brownie; or use about 1 cup plus 4 tbsp semisweet chocolate chips (≈8 oz) if you only have chips. If using chips, melt gently so they dont seize.
1/2 cup unsalted butter (1 stick): Swap for 1/2 cup salted butter, but reduce other added salt by about 1/4 tsp; or use 1/2 cup coconut oil (solid) for a dairy free option, the texture will be slightly different.
about 1 1/2 quarts peanut butter ice cream (store bought): If you cant find peanut butter ice cream, use 1 1/2 quarts vanilla ice cream and fold in 1 cup creamy peanut butter (warmed a little to blend). Or use 1 1/2 quarts coffee or dulce de leche ice cream for a twist.
6 to 8 full size Snickers bars, chopped: Swap for 6 to 8 chopped Milky Way or Twix bars for similar caramel and chocolate bites, or use 12 to 16 chopped peanut butter cups for extra peanut flavor. For a lighter crunch, add 1/2 to 3/4 cup chopped roasted salted peanuts instead.

Pro Tips

1. Dont overbake the brownie layer. Pull it when the edges are set but the center is still fudgy, it will firm up as it cools. If you bake too long you lose that gooey contrast with the ice cream.

2. Melt chocolate gently and stir off the heat until totally smooth, use short microwave bursts or a double boiler. A little extra butter or a pinch of salt will make the sauce glossier and smoother if it seems grainy.

3. Soften the ice cream only until scoopable not puddly. Pack it in layers, pressing out air pockets with an offset spatula or by squishing it through a zip bag, then freeze solid between big layers so the cake slices cleanly.

4. Be extra careful with caramel, it gets hotter than you expect. Use a candy thermometer if you have one, add room temp cream slowly to avoid violent bubbling, and cool slightly before drizzling. For neater slices, warm your knife under hot water and wipe it between cuts so the topping doesnt tear the cake.

A Super Decadent Snickers Peanut Butter Brownie Ice Cream Cake! Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

650

kcal

Equipment: 1. 9-inch springform pan, parchment-lined and greased
2. Microwave-safe bowl or heatproof bowl plus a small saucepan (for double-boiler melting)
3. Medium and large mixing bowls
4. Whisk, rubber spatula, and an offset spatula for smoothing the ice cream layer
5. Measuring cups and spoons
6. Saucepan and wooden spoon (for making caramel)
7. Ice cream maker or a shallow freezer-safe container and plastic wrap
8. Chef’s knife and cutting board for chopping Snickers and peanuts

Ingredients

Brownie layer: 8 ounces semisweet chocolate, chopped
Brownie layer: 1/2 cup unsalted butter (1 stick)
Brownie layer: 1 cup granulated sugar
Brownie layer: 1/2 cup packed light brown sugar
Brownie layer: 3 large eggs
Brownie layer: 1 teaspoon vanilla extract
Brownie layer: 3/4 cup all purpose flour
Brownie layer: 1/4 cup unsweetened cocoa powder
Brownie layer: 1/2 teaspoon fine salt
Peanut butter ice cream: about 1 1/2 quarts peanut butter ice cream, slightly softened
Or for homemade peanut butter ice cream: 2 cups heavy cream
Or for homemade peanut butter ice cream: 1 cup whole milk
Or for homemade peanut butter ice cream: 3/4 cup granulated sugar
Or for homemade peanut butter ice cream: 3/4 cup creamy peanut butter, smooth
Or for homemade peanut butter ice cream: 1 teaspoon vanilla extract
Caramel sauce: 1 cup store bought caramel sauce or for homemade use 1 cup granulated sugar
Caramel sauce homemade extras: 6 tablespoons unsalted butter
Caramel sauce homemade extras: 1/2 cup heavy cream
Caramel sauce homemade extras: pinch of fine salt and 1 teaspoon vanilla extract
Chocolate sauce: 4 ounces semisweet chocolate or 1 cup chocolate chips
Chocolate sauce: 1/2 cup heavy cream
Chocolate sauce optional: 1 tablespoon light corn syrup for shine
Mix ins: 6 to 8 full size Snickers bars, chopped into bite sized pieces
Mix ins optional: 1/2 cup roasted salted peanuts, chopped
Finishing: 1/3 cup creamy peanut butter for drizzling, warmed slightly if needed

Directions

Preheat oven to 350 F. Line an 9 inch springform pan with parchment and grease sides. Melt 8 oz chopped semisweet chocolate and 1/2 cup butter together in 20 second bursts in microwave or gently over a double boiler, stir until smooth, let cool a little.
In a bowl whisk 1 cup granulated sugar and 1/2 cup packed light brown sugar, add 3 large eggs one at a time, whisking after each, then stir in 1 teaspoon vanilla. Pour in the melted chocolate mixture, fold to combine.
Fold in 3/4 cup all purpose flour, 1/4 cup unsweetened cocoa powder and 1/2 teaspoon fine salt until just mixed. Pour batter into prepared pan, smooth top and bake 20 to 28 minutes until edges are set but center still fudgy. Cool completely in pan on a rack.
If using store bought peanut butter ice cream, let about 1 1/2 quarts soften on the counter until scoopable. If making homemade: whisk together 2 cups heavy cream, 1 cup whole milk, 3/4 cup granulated sugar, 3/4 cup creamy peanut butter and 1 teaspoon vanilla until smooth, chill briefly then churn in ice cream maker per manufacturer directions, freeze until scoopable.
Make caramel sauce or use store bought: for homemade heat 1 cup granulated sugar over medium heat without stirring until it melts to a deep amber, remove from heat and whisk in 6 tablespoons unsalted butter until melted, then slowly stir in 1/2 cup heavy cream (it will bubble), add a pinch of salt and 1 teaspoon vanilla, cool a bit. Be careful, its hot.
Make chocolate sauce by warming 1/2 cup heavy cream until steaming, pour over 4 ounces chopped semisweet chocolate or 1 cup chocolate chips, let sit 1 minute then stir until glossy; add 1 tablespoon light corn syrup if you want extra shine.
Chop 6 to 8 full size Snickers bars into bite sized pieces and chop optional 1/2 cup roasted salted peanuts. Reserve a handful for the top.
Assemble: press the cooled brownie into the bottom of the springform pan so its flat, pack on a thick, even layer of softened peanut butter ice cream (use an offset spatula or hands in a bag to press it in), sprinkle half the chopped Snickers and peanuts over the ice cream, drizzle some caramel and chocolate sauce, add another thin layer of ice cream if your pan allows, top with the rest of the Snickers and peanuts and more caramel and chocolate. Smooth the sides, cover with plastic wrap.
Freeze until very firm, at least 4 hours or overnight. To serve, remove cake from pan, warm 1/3 cup creamy peanut butter slightly so it's pourable and drizzle over top, let sit 5 minutes before slicing with a warm knife for cleaner cuts. Enjoy, but warn friends its dangerously good.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.