Snickers Peanut Butter Brownie Ice Cream Cake
This cake was actually made to celebrate the birthdays of a couple people in our small group. We had a little par-tay at the house and I made this.
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- 1 box
- brownie mix, plus ingredients required on box
- 1/4 c
- 8 oz
- cream cheese, softened
- 1/2 c
- 1 1/2 c
- peanut butter
- 8 oz
- cool whip, thawed (or 1 recipe of homemade whipped cream)
- 20 oz bottle chocolate sundae syrup, i use smucker's
- 20 oz bottle caramel sundae syrup
- 11.5 oz bag mini snickers, chopped, divided into three groups
An 8-inch 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.
Make brownie dough according to instructions on back of box.
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.
Line the sides of an 8-inch springform pan with parchment paper.
You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.