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Snickers ice cream served
Decadent Snickers ice cream loaded with chocolate and nuts

Snickers ice cream

Author: Flavelo
Recipes Cakes and Desserts
The essence of Snickers ice cream is the 'addictive' salty-sweet contrast. The recipe is based on a classic 'English cream' (custard), made without eggs but thickened with starch or slow heating so the cream dominates. Caramel, peanuts and chocolate are not just flavourings but structural elements: peanuts crunch, caramel stretches, chocolate melts. For the perfect experience use salted peanuts, as salt highlights the buttery notes of caramel.
🕒 Prep Time 25 mins
🍳 Cook Time 10 mins
⌛ Total Time 6 hrs
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Saucepan
  • Whisk
  • Ice cream maker (recommended) or freezing bowl
  • Knife for chopping chocolate

Allergen Information

⚠️ Milk
⚠️ Peanuts
⚠️ Soya

Instructions

1 ✓

Pour the cream and milk into a saucepan, add the sugar and salt. Heat over medium flame stirring continuously.

Tip: The friction of sugar granules helps prevent milk burning on the bottom.
2 ✓

When sugar is completely dissolved and mixture steams (but doesn't boil!), remove from heat. Stir in vanilla.

Tip: Vanilla essential oils are heat sensitive, boiling would evaporate the aroma.
3 ✓

Cool mixture to room temperature, then refrigerate for at least 4 hours. The goal is for the liquid to be approx 4-5 degrees.

Tip: The colder the base, the faster it freezes in the machine, creating smaller ice crystals (smoother texture).
4 ✓

Start the ice cream maker. If none, put in freezer and stir every 30 minutes with a fork.

Tip: Stirring breaks up growing ice crystals.
5 ✓

When ice cream is thick but still stirrable, drizzle in the caramel sauce, sprinkle in peanuts and chocolate. Only mix 1-2 turns to keep it marbled!

Tip: If you overmix, the caramel dissolves completely and you get 'brown' ice cream instead of swirled.
6 ✓

Put in a tub and freeze until ready (another 2-3 hours). Let melt slightly before serving.

Tip: Salted peanuts freeze slower due to oil content, staying pleasantly crunchy when eaten.

Recipe FAQ

The caramel hardened in the ice cream.
Pure sugar caramel freezes rock hard. Use a creamy buttery caramel sauce which stays soft when cold.
The cream curdled when cooking.
Heat was too high. Cream shouldn't be boiled, only heated until steaming.

Ingredients

  • 400 ml Double cream (min 30%)
  • 200 ml Whole milk
  • 120 g Caster sugar
  • 1 tsp Vanilla extract
  • 1 pinch Salt
  • 80 g Salted roasted peanuts
  • 100 g Liquid caramel sauce (creamy)
  • 100 g Dark chocolate (chopped)