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Frozen Snickers Ice Cream Cake




Source of Recipe


Americas test Kitchen


Recipe Introduction


Serves 8. This combination of chocolate, peanuts, and caramel reminded us of our favorite candy: a Snickers bar. We use our Caramel Sauce (see related recipe) for this cake, but feel free to substitute your favorite homemade or store-bought sauce.


List of Ingredients




2 pints chocolate ice cream
1 cup chunky peanut butter
32 Nabisco Famous Chocolate Wafers
1 1/2 cups caramel sauce

Recipe



1. Line a 9 by 5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhang the pan by 6 inches. Scoop the ice cream into a large bowl, then work to soften, (see related Tip). Fold the peanut butter into the ice cream until uniformly mixed.

2. Working quickly, arrange 8 chocolate wafers to cover the bottom of the pan (some overlapping is fine). Spread one third of the ice cream mixture evenly over the wafers and smooth the top. Spread 1/2 cup of the caramel sauce over the ice cream. Repeat this layering process two more times. Finish by laying the 8 remaining wafers over the top and press them lightly. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.

3. To serve, unwrap and gently tug at the overhanging plastic wrap to remove the loaf from the pan. (If necessary, dip the bottom of the pan into hot water.) Using the plastic wrap to handle the loaf, invert it onto a serving platter. Peel away and discard the plastic wrap. Allow the cake to sit at room temperature for a few minutes before slicing.

To Make Ahead

This ice cream cake can be assembled and held in the freezer, wrapped tightly in plastic wrap, for up to 1 week.

TIPS
Prepare the cake in a loaf pan. Layer plastic wrap in the pan first--leaving the ends hanging out--to facilitate removal of the cake for serving.

Make the cake from layers of chocolate ice cream, chocolate wafer cookies, caramel, and peanut butter. The individual layers will unify into a solid cake once chilled.

The ice cream must be softened before being spread. Scoop the hard ice cream into a large mixing bowl, then use a large rubber spatula or wooden spoon to break the scoops into a smooth consistency that is easily spreadable.