Snickers Brownie Ice Cream Cake Recipe
Snickers Brownie Ice Cream Cake Recipe. 1 11.5 oz bag mini snickers, chopped, divided into three groups. 1 box brownie mix, plus ingredients required.
Spread whipped cream (or cool whip if you don’t have time) all over the hot fudge and place back in the freezer to set, about 20 minutes. Sprinkle with snickers bars and top with. Place the remaining piece of pound cake over the caramel and peanuts (it won't reach all the way to the sides of the ice cream).
Top With Second Group Of Chopped Snickers.
Top with remaining peanut butter ice cream. Once churned, spread over brownie bottom and return to freezer. Top with first group of chopped snickers.
Top With Remaining Peanut Butter Ice Cream.
Top with first group of chopped snickers. Again cover with ½ cup caramel sauce and ½ cup chocolate sauce. Remove from heat and place in an ice bath.
Add Second Brownie To The Pan, On Top Of The Ice Cream.
Remove from heat and place in an ice bath. To assemble take out ice cream first to let it soften a little for 5 minutes. Allow ice cream cake to freeze completely.
Add Second Brownie To The Pan, On Top Of The Ice Cream.
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Return On Ice Until Very Cold Before Churning In Ice Cream Machine.
Add second brownie to the pan, on top of the ice cream. When ice cream mixture has cooled down to lukewarm remove from ice and add snickers pieces and vanilla. Return on ice until very cold before churning in ice cream machine.