Snickers Ice Cream Cake

Ingredients:

For Brownie :

• 120g of baking chocolate, finely chopped
• 200g of salted butter, melted
• 400g of brown sugar
• 4 large eggs
• 2 teaspoons of vanilla extract
• 120g of all-purpose flour

For Ice Cream :

• 60ml of milk
• 200g of cream cheese, softened
• 100g of sugar
• 350g of peanut butter
• 200g of whipped cream
• 1 bottle of chocolate syrup
• 1 bottle of caramel syrup
• 1 bag of mini snickers, chopped, divided into three groups

Preparation :

Preheat oven to 160°C. Grease two 8-inch pans and line the bottoms with parchment paper to allow for easy removal. In a medium glass bowl, melt chocolate in the microwave in short bursts of 30 seconds, stir after each burst and remove from microwave when melted and smooth. Set aside to cool slightly. In a large mixing bowl, whisk together the butter and brown sugar. Add the eggs and vanilla extract and whisk those in too. Mix in melted chocolate. Whisk in the flour and mix just until combined . Spread batter into prepared pans. Bake for about 25 to 35 minutes. Watch closely and remove from oven when toothpick inserted into the center comes out clean. Let cool completely.



Ice Cream:

Combine milk, cream cheese, sugar and peanut butter together in the bowl. Mix until completely combined. Fold in the cool whip.

Line the sides of an 8-inch pan with parchment paper. Put the first brownie layer in the bottom of your pan. Spread 150g of caramel syrup and 150g of chocolate syrup over the brownie. Top with first group of chopped snickers. Top with half of the peanut butter ice cream.



Add second brownie to the pan, on top of the ice cream.
Again cover with 150g of caramel syrup and 150g of chocolate syrup. Top with second group of chopped snickers.
Top with remaining peanut butter ice cream. Allow ice cream cake to freeze completely.
When frozen, remove from pan and remove parchment paper from sides.
Top with additional caramel syrup and chocolate syrup.
Cover with remaining chopped snickers and a little more caramel and chocolate syrup.


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