I avoided Snickers for a long time. I think I had them confused with another chocolate bar that shall remain nameless but had a layer of malted chocolate… bleh. However, I don’t know if it was out of desperation or bravery, I finally tried that much dreaded Snickers and it is one of my favorite guilty pleasures to this day! I love making my own homemade no-churn ice cream, so recently I thought – why not a Homemade Snickers Ice Cream?
I am so glad I did!
Just like all of our homemade ice creams, this recipe yields a rich and creamy vanilla-based ice cream made with pure cream. Add to it those swirls of fudgey chocolate, sweet caramel, and little bite-sized pieces of Snickers and you’ve got the kind of ice cream dreams are made of!
I also experimented with adding peanuts to this ice cream, but I didn’t love how they softened after a day in the freezer. If you are going to consume this ice cream the day it’s made, it is a nice salty addition, but I would just add them on top of your ice cream after serving if you’re not sure when you’ll finish eating it.
This ice cream lasts for two weeks in the freezer in theory, but I can’t believe that anyone could have this in their freezer for that long – it’s seriously addictive and delicious. Mine somehow disappeared from my kitchen and re-appeared in my mom’s kitchen…
At least now that I’m sharing the recipe she can make her own instead of stealing mine! This is the perfect ice cream to make for the Snickers lover in your life and I hope you love it as much as my family did!
How to Make Homemade Snickers Ice Cream
First, assemble your ingredients:
- 2 cups whipping cream (35% heavy cream)
- 1-10oz can sweetened, condensed milk
- 1 teaspoon vanilla
- 1 cup Snickers bites (some chopped, some whole)
- 2-4 Tablespoons caramel sundae sauce
- 2-4 Tablespoons chocolate sundae sauce
- 2 Tablespoons salted peanuts, for serving
Line a baking pan with parchment paper – unless you are using a glass container as we did.
Whip the whipping cream for 4 minutes until it appears fluffy and cloud-like. It takes a full four minutes (and sometimes a bit longer depending on the humidity) to achieve the perfect texture. I’ve included some pictures above to show the different stages the cream will go through so you will be able to determine when it is ready.
Be careful not to over mix the cream, as that can reverse all of the hard whipping work!
Stir in the vanilla & sweetened condensed milk and then fold into the loaf pan. Smooth down with a spoon or spatula.
Drizzle the chocolate and caramel sauces onto the ice cream and use a knife or a spatula to cut it into the ice cream to make deep ripples of caramel and chocolate. Poke half of the Snickers bites into the ice cream and then drizzle more chocolate and caramel over top, and sprinkle more Snickers bites on top of the ice cream before placing in the freezer.
Freeze for 2 hours or overnight.
Scoop and serve with additional Snickers bites, caramel sauce, chocolate sauce, peanuts – and possibly a cherry on top!
Grab your free printable for our No-Churn Snickers Ice Cream recipe here:
This was my mom’s favorite no-churn ice cream to come out of my kitchen (and one of my top choices, too). Be sure to pin it for later for the Snickers fan in your life!