Snickers Ice Cream Cake

A snicker's dream cake, this baby is rich. Perfectly rich. It rocks 4 layers of awesomeness. An 8" springform pan is best for this recipe so that you can easily remove the cake once it’s been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it’s assembled and frozen.

Brownies:
½ cup unsalted butter, cubed (1 stick, 113 g)
3 oz bittersweet chocolate, chopped (85 g)
1 cup granulated sugar (200 g)
2 large eggs
1 tsp. pure vanilla extract
¾ cup all-purpose flour, unbleached
¼ tsp. kosher salt

Assembly:
¼ cup milk
8 oz cream cheese, softened
½ cup sugar
1½ cups peanut butter
8 oz whipped cream
1½-2 cups chocolate sundae syrup
1½-2 cups caramel sundae syrup
1 (11.5 oz) bag mini snickers, chopped, divided into three groups

Preheat the oven to 350°F (175°C). Grease 2 (8") springform pans and line the bottoms with parchment paper to allow for easy removal.

Brownies:
In a saucepan over low heat, combine the chocolate and butter. Heat until melted, stirring often. Remove from heat and stir in the sugar. Add the eggs one at a time, blending after each. Stir in vanilla. Add flour and salt and mix just until incorporated.

Pour the batter into the prepared pans and bake for 15-20 minutes. Transfer to a wire rack to cool completely.

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. Fold in the whipped cream.

Assembly:
Line the sides of an 8" 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. You should be using the same 8" pan you used for the brownies. Not all 8" pans are exactly the same size. Your brownie needs to fit in this pan.

Put the first brownie layer in the bottom of your pan.

Spread ½ cup caramel sauce and ½ cup chocolate sauce over the brownie. Top with first group of chopped snickers. Then top with half of the peanut butter ice cream.

Add second brownie to the pan, on top of the ice cream.

Again cover with ½ cup caramel sauce and ½ 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.

Makes 12-14 slices.