Snickers Peanut Butter Brownie Ice Cream Cake
By Eat More Chocolate Team Cake & Cupcakes Birthday Baking
May 15, 2015
This baby is rich. Perfectly rich. It rocks 4 layers of awesome.
Directions
Brownies:
Make brownie dough according to instructions on back of box.
Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie – which would cook for the normal time – and cut it in half, but cutting a brownie in half isn’t super easy).
When brownies are done baking, allow to completely cool.
Ice Cream:
Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
Assembling it all:
Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
Put the first brownie layer in the bottom of your pan.
Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce 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 1/2 cup caramel sauce and 1/2 cup chocolate sauce. 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 springform pan and remove parchment paper from sides.
Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
Cover with remaining chopped snickers and a little more caramel and chocolate sauce.