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Katie's Cucina » Recipes » Dessert

Mini Snickers Ice Cream Cakes

Published: Jul 28, 2014 · Modified: Jul 5, 2020 by Katie · This post may contain affiliate links

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Mini Snickers Ice Cream Cakes

First off, I never intended to neglect the blog last week. A teething baby plus a clogged milk duct and I was down for the count. But this week I’m back with some spectacular recipes that will sure to brighten and cool you off on some of the hottest days of summer.

Let’s talk about these Mini Snickers Ice Cream Cakes. To be honest, just by looking at the photos I feel like I’ve gained 5 pounds.

Growing up I only thought that ice cream cakes came from the store. I had no idea how easy it is to make your own until just a few years ago when I made the Peanut Butter Chocolate Ice Cream Cake. I made my dad these Mini Snickers Ice Cream Cakes for his birthday a few weeks ago. I quickly put it together during the day and placed it in the freezer and it was ready that evening for our after dinner dessert. Since most of us are watching our weight we each took a tiny slice from one of the three mini ice cream cakes I made. Although I could have easily consumed one whole mini cake on my own. Or better yet split a mini cake with my better half!

Mini Snickers Ice Cream Cakes

If you want to make an ice cream cake–they are super easy and all you need is mini spring form pans (or one large spring form pan). Typically, you’ll use spring form pans for cheesecake but they also work well for ice cream cakes. I bought a pint of dulce de leche ice cream, puree’d oreos for the crust, chopped up a bag of mini bite-size snickers bars and then layered it all. Topped it with some cool whip topping and popped it back into the freezer for a few hours. Just before I was about to serve the mini cakes I removed them from the spring form pan, Topped it with more chopped Snickers and some honey roasted peanuts and then drizzled on caramel sauce.

Katie Original Recipe

Mini Snickers Ice Cream Cakes

Mini Snickers Ice Cream Cakes

Mini Snickers Ice Cream Cakes are a semi-homemade ice cream cake using dulce de leche store bought ice cream, Oreos, and chopped Snickers bars to name a few of the ingredients. Use mini spring-form pans to make individual ice cream cakes everyone will be raving about.
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Vegetarian
Prep Time: 4 hours hours 15 minutes minutes
Total Time: 4 hours hours 15 minutes minutes
Servings: 3
Calories: 751kcal
Author: Katie

Equipment

  • 3 Spring Form Pan
  • 1 Cutting Board

Ingredients

  • 3 ounces Oreo crushed
  • 14 ounces Dulce De Leche Ice Cream softened
  • 5 ounces Snickers Bites divided
  • ½ cup Whipped Cream Topping
  • ¼ cup Honey Roasted Peanuts
  • 1 tablespoon Caramel Sauce

Instructions

  • In three mini spring form pans, divide the crushed Oreos evenly (use a cup to smash down the oreo crumbs into the pan).
  • Divide the softened Dulce De Leche Ice Cream Cakes between the three pans.
  • Then chop one bag of Snickers bites, divide among the three pans. Divide whipped topping between the three pans. Cover with plastic wrap and freeze for at least 3 hours.
  • Before serving, chop the remaining bag of Snickers Bites. Top each cake with caramel sauce, divide the honey roasted peanuts and chopped Snickers bites on top of each of the cakes and serve immediately.

Notes

  • Spring Form Pan Size - This recipe works best with mini springform pans. However, you can use a larger spring form pan to make the recipe. Just know that thickness may vary depending on size of the pan you use.
  • Make Ahead - You can make the cakes a few days before serving. Just before serving finish the cakes and enjoy.
*Nutritional calculations are estimated and may vary depending on serving size and ingredients.

Nutrition

Serving: 1g | Calories: 751kcal | Carbohydrates: 88g | Protein: 13g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 376mg | Potassium: 588mg | Fiber: 4g | Sugar: 64g | Vitamin A: 708IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Carol at Wild Goose Tea

    July 30, 2014 at 6:49 pm

    What a fancy dessert. But more importantly I hope you et all are feeling better. Good heavens, either one put life on another path—a path with a few rocks in fact.

    Reply
  2. Kiley- Rooks to Cooks

    July 29, 2014 at 5:48 pm

    Yum! I love that you made this into much more portion controlled mini cakes so that you can actually have a larger piece of *mini* cake! The flavor combinations are a winner, and perfect for summer!

    Reply
    • Katie

      July 31, 2014 at 9:57 pm

      ha ha that’s my thinking too… Oh I can have “half this cake” because it’s tiny!

  3. Kayle (The Cooking Actress)

    July 28, 2014 at 9:52 pm

    ooooooh LOVE these mini ice cream cakes!!! I feel like I’d probs eat 3 though because they look SO DANGED ADDICTIVE! love the caramel and peanuts on top and that chocolatey crust!

    Reply
    • Katie

      July 31, 2014 at 9:58 pm

      Kayle–I may or may not have just ate a half of one today after lunch. shhh don’t tell anyone or my trainer! lol

  4. Anna @ Crunchy Creamy Sweet

    July 28, 2014 at 7:46 pm

    These cakes look amazing, Katie! I heart desserts with Snickers! Pinned!

    Reply
    • Katie

      July 31, 2014 at 9:59 pm

      Thanks Anna!

  5. keri @ shaken together

    July 28, 2014 at 12:29 pm

    I’m pretty sure I could not be trusted to make these and share at all! They look and sound SO good!

    Reply
    • Katie

      July 31, 2014 at 9:59 pm

      Thanks Keri!

5 from 1 vote (1 rating without comment)

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