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How to Make a Sweet Snickers Ice Cream Cake

A decadent no-bake dessert featuring layers of creamy vanilla ice cream, crushed chocolate cookies, gooey caramel, and chopped Snickers bars, all nestled in a buttery cookie crust. Perfect for parties or satisfying your sweet tooth!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups chocolate sandwich cookies, crushed
  • 0.5 cup unsalted butter, melted
Ice Cream Layers
  • 1 quart vanilla ice cream, slightly softened
  • 1 cup Snickers bars, chopped about 4 fun-size bars
  • 0.5 cup caramel sauce store-bought or homemade
  • 0.5 cup heavy cream
  • 2 tablespoons powdered sugar

Method
 

Steps
  1. Line an 8-inch springform pan with plastic wrap, leaving overhang on the sides for easy removal later.
  2. In a medium bowl, mix crushed cookies with melted butter until well combined. Press mixture firmly into the bottom of the prepared pan to form an even crust. Freeze for 15 minutes to set.
  3. Spread half of the softened vanilla ice cream evenly over the crust. Sprinkle with half of the chopped Snickers bars and drizzle with half of the caramel sauce. Freeze for 30 minutes.
  4. Spread the remaining ice cream over the first layer. Top with remaining Snickers and caramel. Freeze for at least 4 hours, or preferably overnight, until firm.
  5. Just before serving, whip heavy cream and powdered sugar until stiff peaks form. Carefully remove cake from springform pan using the plastic overhang. Spread whipped cream over the top and sides of the cake.
  6. Garnish with additional chopped Snickers and a drizzle of caramel if desired. Slice and serve immediately.

Notes

For best results, let the cake sit at room temperature for 5–10 minutes before slicing to make cutting easier. Store leftovers covered in the freezer for up to 1 week.