snickers peanut butter brownie ice cream cake

How To Make snickers peanut butter brownie ice cream cake

• Step 1
  NOTE: 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.
• Step 2
  Brownies: Make brownie dough according to instructions on back of box.
• Step 3
  Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal.
• Step 4
  Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie - which would cook for the normal time - and cut it in half, but cutting a brownie in half isn't super easy).
• Step 5
  When brownies are done baking, allow to completely cool.
• Step 6
  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.
• Step 7
  Fold in the cool whip.
• Step 8
  Assembling it all: Line the sides of an 8-inch springform pan with parchment paper.
• Step 9
  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.
• Step 10
  If you want, put a cardboard cake circle in the bottom of the pan.
• Step 11
  NOTE: 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.
• Step 12
  Put the first brownie layer in the bottom of your pan.
• Step 13
  Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie.
• Step 14
  Top with first group of chopped snickers.
• Step 15
  Top with half of the peanut butter ice cream.
• Step 16
  Add second brownie to the pan, on top of the ice cream.
• Step 17
  Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce.
• Step 18
  Top with second group of chopped snickers.
• Step 19
  Top with remaining peanut butter ice cream.
• Step 20
  Allow ice cream cake to freeze completely.
• Step 21
  When frozen, remove from springform pan and remove parchment paper from sides.
• Step 22
  Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
• Step 23
  Cover with remaining chopped snickers and a little more caramel and chocolate sauce.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!