Snickers Ice Cream

Snickers Ice Cream

I’ve always wondered why anyone would buy a Mars Bar when a Snickers is soooo much better. Unless of course you are allergic to nuts. Anyway… peanuts, caramel and chocolate make a great flavour combination for Ice Cream, not just chocolate bars. Here’s my recipe for Snickers in Ice Cream form! It’s a pimped-up version of my Peanut Butter Ice Cream with Oreo Chunks

This batch was actually made for a Christmas gift, which is why there is a nice neat photo of it in the tub and not me greedily eating it!

Snickers Ice Cream
makes about 1 litre

2 eggs
2 cups cream
1/2 cup caster sugar
1 cup milk
1/2 cup smooth peanut butter
70g chocolate
1/3 cup roasted peanuts, unsalted
1/2 – 1 tin Top n Fill caramel/dulce de leche

Grate or finely chop the chocolate. Set aside. Chop the peanuts and also set aside.

Whisk the eggs in a mixing bowl until light and fluffy. Whisk in the sugar a little at a time. Pour in the cream and milk and whisk to combine. The sugar won’t entirely dissolve now, but will as the mixture chills later in the fridge.

Take 1 cup of the mixture and put into a separate bowl with the peanut butter. Mash with the whisk and stir to breakdown the peanut butter. Once evenly mixed in, pour back into cream mixture and whisk until well blended.

Chill in the fridge for a few hours. Give it a quick mix and then transfer to an ice cream maker and freeze according to manufacturers instructions. When the ice cream is almost done, drop in most of the chopped nuts and chocolate to mix it through the ice cream.

When the ice cream is done, transfer it to a tub for the freezer and drop in blobs of the caramel. Decide how much caramel you want in there as you’re going. You can use the whole tin or leave some to snack on later. Use a knife to barely stir the caramel through, swirling it through the ice cream. You want to still have chunks of the caramel in the ice cream. Sprinkle on the left over nuts and chocolate. Put into the freezer to firm up for a few hours.

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