The sun is shining, kinda, and it is warmer, kinda. It is time to celebrated with ice cream. This is a recipe for an ice cream cake that tastes like a Snickers bar. It’s not difficult to make, but takes some time, because the different elements have to chill before the next step.
SNICKERS ICE CREAM CAKE
12-14 SERVINGS
BASE:
200G OREOS
60G BUTTER
Blend Oreos to crumbs.
Melt the butter and mix the two things together.
Press the mixture into the bottom of an 18 cm spring mould (lined with baking paper in the bottom and cake plastic on the sides) and well up the sides to form a pie base.
Place the mould in the fridge till the base has set.
CARAMEL AND PEANUT LAYER:
1 TIN (397 G) CARAMELIZED MILK/DULCE DE LECHE
30 G BUTTER
50 G MOLASSES SUGAR
1/2 TBSP. FLAKY SALT
50 G SALTED PEANUTS
Melt butter and sugar in a saucepan at medium heat.
Add the caramelized milk/dulce de leche and cook the mixture, while stirring with a whisk until it begins to bubble.
Set the timer to 5 minutes and keep stirring, especially at the sides where the caramel can burn. It will thicken and when the timer rings, remove the pot from the heat and let it cool off. When the caramel doesn’t bubble anymore, you should be able to make a path with a spoon through it and the bottom of the pot will be visible.
Stir in salt.
Pour peanuts on top of the base in an even layer.
Spread the caramel over the peanuts and tap the mould lightly against the table, so if necessary, any air holes are removed.
Put the cake in the fridge for at least one hour so the caramel can set and cool.
PEANUT BUTTER ICE CREAM:
125 g CREAMY PEANUT BUTTER
250 G MILK
85 G SUGAR
200 G DOUBLE CREAM
50 G CHOPPED MILK CHOCOLATE
Heat the peanut butter, milk and sugar in a saucepan until sugar and peanut butter has melted.
Pour the cream in a bowl.
Whisk the hot mixture into the cream and place the mixture in the fridge until it is completely cold.
Churn the ice cream base on an ice cream machine.
In the meantime place the spring mould with the base and caramel in the freezer.
A few minutes before the ice cream is done churning, add the chopped chocolate.
Spread the ice cream on top of the cold bottom, smooth over the surface and lay a piece of cling film on top of the ice cream, touching it.
Place the cake in the freezer for a couple of hours.
DECORATION:
MELTED, DARK CHOCOLATE
ROASTED PEANUTS
SALTET CARAMEL
2 SNICKERS BARS
SPRINKLES
Pour the melted chocolate in to a piping bag and pipe squiggles out on the top of the ice cream cake.
Decorate with pieces of snickers, salted caramel, roasted peanuts and sprinkles. Also, use the caramel as a glue for the decoration.
Put the cake back on the freezer until it is served.
