Snickers Ice Cream Cake
6 servings
60 minutes
Snickers ice cream cake is an amazing combination of delicate cream and the caramel-nut flavor of the popular chocolate bar. This dessert is a true celebration for sweet lovers, blending the rich taste of condensed milk, the lightness of whipped cream, and the rich chocolate hue of cocoa powder. The history of this treat traces back to bakers experimenting to turn the beloved Snickers bar into a refreshing dessert. Its uniqueness lies in its creamy texture that becomes soft and silky when frozen. This cake is perfect for summer celebrations and cozy evenings, providing delight with every bite.
1
Cut the Snickers into small slices.
- Peanut-caramel-nougat chocolate bar: 6 pieces
2
Grease the inner surface of the bowl-mold with vegetable oil.
3
Cover the inner surface of the bowl-mold with food film in two layers.
4
Place the snickers slices inside the bowl-mold.
- Peanut-caramel-nougat chocolate bar: 6 pieces
5
Mix condensed milk and cocoa powder.
- Condensed milk: 200 g
- Cocoa powder: 5 tablespoon
6
Whip the cream.
- Heavy cream 35% fat: 500 ml
7
Combine whipped cream with the mixture of condensed milk and cocoa powder, gently fold the mixture with a spatula. Once the color is uniform, transfer the mixture to a mold. Smooth the surface with a spatula and cover the ice cream with a layer of plastic wrap.
- Heavy cream 35% fat: 500 ml
- Condensed milk: 200 g
- Cocoa powder: 5 tablespoon
8
Place in the freezer overnight. Then carefully remove from the mold.
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