Yes, you read that correctly. Brownie-Peanut Butter Snickers Ice Cream All Things Delicious Cake. This was my first time attempting this recipe, and I’m pretty impressed with the turnout. I will feed it to my family tomorrow to get an official review, but right now, I am so confident in this cake that I am going to go ahead and post the recipe here anyways. One thing I should note- this cake doesn’t actually use real ice cream, its a homemade combination that is easier to work with and cuts a bit nicer than the real deal. Either way, it’s delicious and its cold and its in the shape of a cake, so we will call it an “Ice Cream Cake.” You will be shocked at how easy and pretty this is.
- 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
Brownies (Can be done ahead):
1. Make brownie dough according to instructions on back of box.
2. Grease two 8-inch pans (preferably spring form pans because they will be the easiest to work with) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on 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. I actually go for the cutting in half method because I am lazy. Plus, if it crumbles a bit or isnt perfect, that’s totally okay because you can just use crumbled brownie pieces as a layer and it’ll work exactly the same way. The most important part of the brownies is to be wary of overcooking. I find that they burn easy and crunchy brownies wont taste as nice as soft, gooey ones.
3. When brownies are done baking, allow to completely cool.
1. 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.
2. Fold in the cool whip.
Throwing it altogether and getting a result that resembles a cake *lol* :
1. Line the sides of the same 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. I specify the “same” pan because not all pans are the same and you want your layer of brownie to cover the bottom of the pan completely so it forms a base of your cake.
2. Put the first brownie layer in the bottom of your pan.
3. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
4. Top with half of the peanut butter ice cream.
5. Add second brownie to the pan, on top of the ice cream.
6. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.
7. Top with remaining peanut butter ice cream.
8. Allow ice cream cake to freeze completely.
9. When frozen, remove from springform pan and remove parchment paper from sides.
10. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
11. Cover with remaining chopped snickers and a little more caramel and chocolate sauce.
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.
When I made this recipe- as stated above, I used a knife to cut one big brownie into two halves for my layers. It’s not super easy to cut a brownie and I found that it crumbled a little bit. Just fit the brownie into the bottom of the pan the best you can, and squish it down some to make it fit. I froze my cake for about an hour in between layers of ice cream, and then put my next layer of crumbled brownies on the semi frozen layer of ice cream. This helped my crumbs to sit on top of the layer, creating a nice flat layer.