Frozen Snickers Ice Cream Cake

Indulge in the ultimate no-bake dessert with this Frozen Snickers Ice Cream Cake, a decadent layered treat that's as easy to make as it is irresistible. Featuring a buttery chocolate cookie crust, creamy vanilla ice cream, crunchy salted peanuts, and luscious swirls of caramel and chocolate fudge sauce, this cake is a celebration of sweet and salty perfection. Topped with a cloud-like layer of whipped topping, garnished with chopped mini Snickers bars, and optional chocolate shavings for extra flair, it’s a showstopper for any occasion. Ready in just 25 minutes of prep time and perfect for making ahead, this crowd-pleasing dessert is ideal for summer gatherings, birthdays, or any time you crave a frozen masterpiece. Keywords: no-bake dessert, frozen Snickers ice cream cake, layered ice cream treat, easy summer dessert, caramel chocolate peanut cake.

Nutriscore Rating: 44/100

Prep Time:25 mins

Cook Time:0 mins

Total Time:25 mins

Servings: 12

Ingredients

• 24 pieces Chocolate sandwich cookies (e.g., Oreos)
• 6 tablespoons Unsalted butter, melted
• 1.5 quarts Vanilla ice cream, softened
• 1 cup Salted peanuts, roughly chopped
• 1 cup Caramel sauce
• 1 cup Chocolate fudge sauce
• 2 cups Whipped topping (e.g., Cool Whip), thawed
• 6 pieces Mini Snickers bars, chopped
• 0 as needed Optional: Chocolate shavings or extra peanuts for garnish

Directions

Step 1

Grease a 9-inch springform pan or line the bottom with parchment paper for easy removal.

Step 2

In a food processor, crush the chocolate sandwich cookies into fine crumbs. Alternatively, place them in a zip-top bag and crush them with a rolling pin.

Step 3

Transfer the cookie crumbs to a bowl and mix in the melted butter until the mixture resembles wet sand.

Step 4

Press the cookie crust mixture evenly into the bottom of the prepared springform pan, using the back of a spoon or a flat-bottomed cup to compact it. Place the pan in the freezer while preparing the filling.

Step 5

Spread half of the softened vanilla ice cream over the chilled cookie crust, smoothing it into an even layer.

Step 6

Sprinkle half of the chopped peanuts evenly over the ice cream layer, then drizzle with half of the caramel sauce and half of the chocolate fudge sauce.

Step 7

Repeat the layers: spread the remaining half of the vanilla ice cream, sprinkle the remaining peanuts, and drizzle the remaining caramel and fudge sauces.

Step 8

Spread the whipped topping evenly over the top layer, creating a smooth finish.

Step 9

Garnish the cake with chopped mini Snickers bars and optional chocolate shavings or extra peanuts for added texture and visual appeal.

Step 10

Cover the pan tightly with plastic wrap or aluminum foil and freeze the cake for at least 4–6 hours, or until completely firm.

Step 11

Before serving, remove the cake from the freezer and let it sit for 5–10 minutes to slightly soften. Run a knife around the edge of the pan to loosen it, then release the springform.

Step 12

Slice and serve immediately. Store any leftovers in the freezer, tightly covered, for up to 1 week.

Nutrition Facts

Serving size	(3065.8g)

Amount per serving	% Daily Value*
Calories	8247.9

Total Fat 469.5g	0%
Saturated Fat 256.0g	0%
Polyunsaturated Fat 1.2g
Cholesterol 958.6mg	0%
Sodium 4548.5mg	0%
Total Carbohydrate 993.2g	0%
Dietary Fiber 23.8g	0%
Total Sugars 788.9g
Protein 103.4g	0%

Vitamin D 154.8IU	0%
Calcium 2319.7mg	0%
Iron 17.0mg	0%
Potassium 4883.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 4.8%

Carbs: 46.1%