snickers ice cream brownie cake

The name might be lengthy but it still doesn't describe this decadent dessert to the fullest.  The bottom layer is a fudgy brownie that is smeared with hot fudge then topped with a thick layer of vanilla bean ice cream that was hand mixed with chunks of snickers candy bar and sandwiched with another layer of gooey brownie.  To top it all off, I added a fluffy layer of cool whipped topping and drizzled it with more hot fudge with a sprinkling of chopped nuts and snickers.   It's an amazing dessert that is so simple to make and the best part is that it's a freezer treat and can be kept for up to two weeks.   Experiment with your choice of flavors and toppings and tell me what you think.

Start with a box brownie mix or your favorite scratch recipe. 

Butter two 8 inch cake pans and add brownie batter.

While the brownies are baking grab your mini snickers and cut up into fourths.  Don't be chunky monkey with these because they freeze hard making it tough to chew. 

Mix into softened vanilla bean ice cream. 

You just want it to be soft enough to be able to mix without killing your wrist. 

Line the same cake pan you baked the brownie in, with Saran wrap.  Parchment paper would work better since it's more durable but all I had on hand was saran wrap. 

This will enable you to simply lift the frozen dessert out of the pan fully intact.

Place one 8 inch round brownie back in cake pan and smear with a layer (be generous if you like) of Hot fudge.  Don't warm up the hot fudge to spread it.  It's stays thick when room temperature making it manageable to spread onto your brownie.

Spread the vanilla bean ice cream/snickers mixture on top of the brownie and hot fudge.  It should become level to the top of the cake pan. 

Place second brownie on top and add whipped cream. 

Drizzle with more fudge and sprinkle with peanuts and mini snickers.

A slice of heaven

Happy baking,

Buttercream Bakehouse

Snickers Ice Cream Brownie Cake

1 box brownie mix

ingredients for brownie as called for on box

1 jar hot fudge sauce

1 tub cool whip

1 quart vanilla bean ice cream ( any brand)

1 bag mini snickers bars

chopped peanuts (optional)

1. Bake brownie mix according to package directions in two 8 X 2 inch round greased cake pans.
2. while brownies are cooling chop mini snickers into fourths and mix into softened vanilla bean ice cream.
3. line the same cleaned cake pan you baked the brownies in with parchment paper so that the ends are sticking over the edges.  You want to be able to lift it out later.
4. place one cooled brownie in bottom of cake pan lined with parchment. 
5. spread half a jar of the fudge topping on the entire brownie 
6. spread softened vanilla bean ice cream with snickers on top of the fudge.  You may not want to use the entire quart of ice cream.  Use as much or as little as you like.
7.  Top with the second layer of brownie.   
8. Spread whipped topping on top of brownie.  Use tips and piping bag to make swirls or just spread with a knife.
9. drizzle with warmed hot fudge and sprinkle with peanuts if desired.
10. place back in the freezer for up to 24 hours or at least until solid and firm.
11. when ready to serve, lift cake from the parchment paper very gently.  You may have to wiggle it from side to side and have someone else pull down on the cake pan.  You can also use a butter knife to go around the sides to loosen.  A few minutes at room temperature will make it easier to lift up. 
12. Place on a serving dish and start cutting your slices.  It's easier to cut and serve while still frozen.