Snickers ice cream cake
Recipe type: Sweet treat
Ice cream
  • 2 litres of vanilla ice-cream
Salted caramel:
  • 200 grams white sugar
  • 90 grams butter (salted)
  • 125ml heavy cream
  • 1 tsp good quality salt
  • 150 grams milk chocolate
  • 100 grams peanuts
Ice cream
  1. Remove the ice cream from the freezer and empty the content into a large bowl.
  2. Break the ice cream up so it begins to soften
Salted caramel:
  1. While the ice cream is softening, add sugar to a medium sized saucepan and place on a medium heat.
  2. Stir constantly with a wooden spoon. As you do the sugar will start to go lumpy. Keep stirring through this stage and it should soon melt into an golden brown liquid.
  3. Keep an eye on it for this stage to happen as you don’t want to burn it. As soon as it is completely melted add chopped butter and gents stir.
  4. Keep stirring until the butter is completely melted.
  5. Once the butter is melted, slowly pour the cream in, again stirring constantly. Be careful when added the cream as it can bubble and splash.
  6. Allow this mixture to come to the boil and let it boil for about a minute or until it rises.
  7. Then remove it from the heat and stir in the salt. Set aside.
  1. Break chocolate up into small pieces and place in a heavy based microwave safe dish. (If you prefer to use a double boiler to temper the chocolate you can do that.)
  2. Heat the chocolate on high for 1 min 15 seconds. Stir and melt again for approximately 30 seconds. If not melted after this, stir each time and heat for 15 second bursts until it is completely melted. Set aside.
  1. Crush peanuts using a wooden rolling pin and set aside.
Making the cake:
  1. Once the icecream has melted, pour in a little over a third of the salted caramel into the ice cream and stir.
  2. Pour a little over a third of the melted chocolate into the ice cream and stir.
  3. Add a little over a third of the peanuts and mix again.
  4. Repeat this process again.
  5. Line a springform cake tin with plastic wrap and then pour the ice-cream mixture into the tin.
  6. Use the remaining salted caramel, chocolate and peanuts to decorate the cake.
  7. Cover with plastic wrap and place in the freezer for 3 - 4 hours, preferably over night.
Recipe by Planning With Kids at