Mini Snickers Ice Cream Cake

Written by on in Ice Cream

I don’t want to be dramatic but I honestly don’t know how I’ll ever make anything that is better than this.

Mini Snickers Ice Cream Cake comes in as Recipe #4 for our National Ice Cream Month Challenge!

Although slightly time consuming, these little cakes have made me happier than I could have ever expected a little baby cake to make me.

Layers of the fluffiest chocolate cake, homemade caramel sauce, crunchy peanuts and homemade salted caramel ice cream all in a little cake that’s dipped in a chocolate shell. If that’s not how you spell perfection, then I don’t know how.

In my instragram tutorial I talked about how awesome your chocolate cake will be if you add no more than a cup of boiling water to your batter before it goes into its mold/pan. This super cool trick works every time because the air bubbles from the boiling water get trapped in the batter and leave you with an airy, moist, and phenomenal chocolate cake.

I may have totally burned my entire arm making the caramel for this but honestly? Totally worth it. STAY SCREAMIN’ xox

Mini Snickers Ice Cream Cake

You’ll Need:

Chocolate Cake
  • 1 cup flour
  • 1 cup sugar
  • 1/4 + 1/8 cup cocoa powder
  • 1 tsp baking soda
  • 1 large egg
  • 1/2 cup buttermilk
  • 1/2 cup vegetable oil
  • 3/4 tsp vanilla
  • 1/2 cup boiling water
Salted Caramel Ice Cream:

• 1½ cup sugar • 1 cup heavy cream, warmed • 2 tablespoon butter • Salt, to taste • 1¾ cup heavy cream, chilled • 1½ cup whole milk • ½ teaspoon vanilla

Extras

  • 1 cup unsalted peanuts, roughly chopped
  • 1 cup caramel
  • 2 cups dark chocolate
  • 1/4 cup coconut oil

Let’s Make It:

To make the cake:
1. Preheat oven to 300 degrees
2. Put all dry ingredients in a large bowl and whisk together.
3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix until smooth.
4. Add vanilla to boiling water and add to mixture.
5. Mix at medium speed until smooth.
6. Pour into one 8-inch pan and bake 40-42 minutes.
7. Remove from oven and let cool for 5-10 minutes in pans, then remove to cooling rack to finish cooling.
8. Once cooled, cut off cake dome with a long serrated knife.
To make the ice cream:
  1. Place the sugar and water in a sauce pan, stirring to dissolve the sugar.
  1. Heat on high and bring to a boil.
  2. Continue cooking until the sugar starts to turn a deep amber. As soon as it reaches this point, immediately remove it from the heat or it will burn.
  3. Wearing oven mits on your hands,slowly pour the hot heavy cream into the caramel and whisk it in. The mixture will bubble severely, but will calm down as you keep mixing.
  4. Add the butter to the mixture and mix in until is is melted and fully incorporated.
  5. Add kosher salt to the caramel, little by little, tasting, until desired saltiness is achieved.
  6. Pour half of the caramel into an air tight container and set out at room temperature to cool.
  7. Whisk together the remaining half of the caramel, chilled cream, milk, and vanilla.
  8. Refrigerate until cold.
  9. Freeze it in an ice cream maker according to the manufacturer instructions.
  10. When the ice cream is fully frozen, pour the room temperature caramel in to the ice cream and let it swirl through the mixture.
  11. Freeze overnight.
  • Putting it all together:
    1. Cut the bottoms off of each cake and hollow out the centers.
    2. Fill the hollowed area with a layer of caramel.
    3. Follow with a layer of peanuts.
    4. Next add a layer of your salted caramel ice cream.
    5. Seal it all off with the bottom of your cake.
    6. Freeze for 1-2 hours.
    7. Melt your chocolate and coconut oil and allow to reach room temperature.
    8. Dunk each mini cake into your chocolate and decorate as desired.

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