Ingredients for Frozen Snickers Ice Cream Cake
- Chocolate Ice Cream
- Chunky Peanut Butter
- 16 Chocolate Wafers (adjust as needed depending on size)
- 1 1/2 cups Caramel or Butterscotch Sauce
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How to Make Frozen Snickers Ice Cream Cake
- Line a 9x5-inch loaf pan with plastic wrap, leaving 6 inches of overhang on each side.
- In a large bowl, gently soften 2 liters of your favorite chocolate ice cream. Fold in 1/2 cup creamy peanut butter until evenly distributed.
- Quickly arrange 8 chocolate wafers (about 8-10 wafers total depending on size) to cover the bottom of the prepared pan.
- Spread one-third of the ice cream mixture evenly over the wafers and smooth the top.
- Drizzle 1/2 cup of your favorite caramel or butterscotch sauce over the ice cream layer.
- Repeat layers 3-5 two more times, ending with a layer of ice cream.
- Top with the remaining 8 chocolate wafers, pressing them lightly.
- Wrap the pan tightly with plastic wrap and freeze for at least 6 hours, or preferably overnight, until firm.
- To serve, gently tug on the overhanging plastic wrap to lift the cake from the pan.
- Invert the cake onto a serving platter, carefully peeling away the plastic wrap.
- Let the cake sit at room temperature for a few minutes before slicing and serving. Enjoy!
- **Make Ahead:** Assemble and freeze the cake, tightly wrapped, for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
106g
Fat
40g
Carbs
28g
