Snickers Ice Cream Cake

Simple to make but impressive to eat.

This is another recipe which would be perfect for those celebrating the festive season in hot weather. The combination of caramel and chocolate is delicious, especially with the crunchy chopped Snickers bars which both decorate and are hidden within the ice cream.

I used a ring pan to make my cake, mainly because it is the one pan in my cupboard that doesn’t get much use. If you don’t have one then just use a standard 23cm/9 inch spring-form pan instead.

My ice cream was white choc and two types of milk chocolate from the same tub – as long as you have about 750ml (3 cups) of vanilla or white chocolate ice cream, and the rest normal chocolate to make the amount to 2 litres/quarts, it doesn’t matter if they come from the same tub.

If you don’t like Snickers replace them with your favourite instead. Of course, be sure to check whether any of your guests have a nut allergy – if they do then you will definitely need to make a substitution.

A great thing about this cake is that you can make it well in advance – it will keep in the freezer for a couple of weeks, if you have space 🙂

Ingredients – serves 10/12:

Method:

  • Spray your pan with a little cooking spray and then line generously with cling wrap. You need enough overhang to be able to wrap over the top of the ice cream.
  • Scatter about a third of the Snickers pieces over the base of the pan – these will be at the top of the cake when you turn it out.
  • Mix half the Top ‘N’ Fill caramel with the vanilla (or white choc) ice cream then spoon into the pan. Spread to form a layer and level the top with the back of a spoon.
  • Scatter over another third of the Snickers pieces.
  • Mix the remaining caramel with the chocolate ice cream, spoon into the pan and level the top.
  • Fold over the cling wrap to cover the top of the ice cream.
  • Freeze for 4-5 hours or overnight, until solid. (Put the remaining Snickers pieces into the fridge as these are your decoration.)
  • When ready to serve, remove from the freezer and leave to sit at room temperature for 5 minutes before turning out of the pan and removing the cling wrap.
  • Serve topped with the remaining Snickers pieces.
  • Enjoy!

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10 Responses to Snickers Ice Cream Cake

  1. Oh yum drool yum drool drool! Lurvley! Excellent idea…thank you…not warm here, but one of us hates Xmas pudding! This is perfect…

  2. Haley says:

    two of my favorite treats in one, thanks for sharing!

  3. My diet hates you for that recipe :p
    It looks delicious!

  4. lonaj68 says:

    Truly, how could I not make this. It’s simply impossible not to.

  5. Pingback: Blast from the Past: Favourite celebration cakes | Recipe Adaptors

  6. Pingback: Recipe Round-up: Ice Cream Cakes | Recipe Adaptors

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