Homemade Snickers Ice Cream

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Happy Wednesday, friends! I’m just eating my way through New Orleans as you probably could tell based off my instagram feed…lol! {Follow along here!}

I don’t have a whole lot of time….or free wifi {womp womp} so I need to make this brief!

SNICKERS ICE CREAM. Yeah. Homemade chocolate ice cream with bits and pieces of homemade nougat, salted peanuts, chocolate shards and homemade caramel sauce. Talk about dreamy! I gave a few of my friends a taste and they all agreed that it tasted just like snickers candy bars….except better?! IS THAT EVEN POSSIBLE? OMG, yes.

So, this came together in my crazy brain after seeing Jessica’s snickers post. I adapted the nougat recipe from her, slightly changed Alton Brown’s chocolate ice cream recipe and added it together with my caramel sauce from this recipe to create the be all end all of ice cream flavors. Never before have I loved such a flavor.

If you love chocolate and peanut butter as much as we do at my house, then you must must must try this recipe out asap! It may sound intimidating at first because everything is from scratch, but I assure you they are all simple steps that just take a few extra minutes.

Scroll down to get the printable recipe and be sure to give it a whirl this summer.

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Homemade Snickers Ice Cream

Ridiculously decadent and completely homemade, this Snickers Ice Cream will knock your socks off!

servings 6 cups

Prep Time 1 day d

Cook Time 30 minutes mins

Total Time 1 day d 30 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

For the ice cream base-

• ▢ 3 cups half & half
• ▢ 1 /2 cup unsweetened cocoa powder
• ▢ 1 cup heavy cream
• ▢ 7 large egg yolks
• ▢ 1 cup granulated sugar
• ▢ 1 tablespoon vanilla extract

for the nougat-

• ▢ 2 tablespoons butter
• ▢ 1/2 cup granulated sugar
• ▢ 2 tablespoons evaporated milk
• ▢ 3/4 cup marshmallow fluff
• ▢ 2 tablespoons peanut butter
• ▢ 1/2 teaspoon vanilla extract

for the caramel sauce-

• ▢ 1/2 cup granulated sugar
• ▢ 2 tablespoons water
• ▢ 1/3 cup heavy cream
• ▢ 1 1/2 tablespoons butter
• ▢ 1/2 teaspoon vanilla
• ▢ 1/2 cup chopped salted peanuts
• ▢ 1 oz semi sweet dark chocolate finely chopped

US Customary - Metric

Instructions

For the ice cream:

• Pour 1 cup of half & half into a medium saucepan and whisk in cocoa powder until combined. Pour in remaining half and half and heavy cream and heat over medium low heat, stirring frequently until it comes to a small simmer. Turn off the heat.
• In a separate bowl, whisk egg yolks until pale yellow. Slowly incorporate granulated sugar until mixture thickens slightly to create ribbons that fall back on itself.
• Take about 1 cup of the hot milk mixture and whisk it into the eggs to temper. Whisk in another cup, then stir the tempered eggs into the pot.
• Heat over low heat stirring frequently until mixture reaches 175 degrees. Remove from heat and stir in vanilla.
• Strain into a bowl sitting on ice {to cool the mixture quickly}.
• Refrigerate 24 hours.

For the nougat:

• Melt butter in a small saucepan. Stir in sugar and evaporated milk and cook over medium heat to melt.
• Reduce heat to medium low and simmer lightly for 5 minutes. Remove from heat and stir in remaining ingredients.
• Pour onto a parchment paper lined plate or baking sheet.
• Cool 1-2 hours, then cut into small bite-sized pieces.

For the caramel sauce:

• Place sugar and water into a small saucepan and bring to simmer. Mixture will stay white, then become clear as the sugar melts, then start turning amber in color.
• Once it turns a light amber, reduce heat and whisk in heavy cream. It will bubble violently at first, but keep whisking and it will all melt together to become a sauce.
• Stir in butter and vanilla.
• Pour into a bowl and cool to room temperature.

To make the ice cream:

• Pour chilled chocolate ice cream base into a frozen bowl of ice cream maker and churn 7-10 minutes until smooth and frozen {like soft serve}.
• Scoop half of the mixture into a large Tupperware container.
• Top with half the nougat pieces, half the peanuts, half the chopped chocolate and half the caramel sauce.
• Swirl into the ice cream using a butter knife.
• Repeat with remaining ice cream and ingredients.
• Cover and freeze 4-6 hours until firm.
• Scoop into bowls or cones and enjoy! Best ice cream ever.

Nutrition

Calories: 947kcal | Carbohydrates: 102g | Protein: 16g | Fat: 58g | Saturated Fat: 31g | Cholesterol: 352mg | Sodium: 225mg | Potassium: 615mg | Fiber: 7g | Sugar: 79g | Vitamin A: 1708IU | Vitamin C: 1mg | Calcium: 236mg | Iron: 4mg

Course: Dessert

Cuisine: American

Keyword: Snickers Ice Cream