Snickers Ice Cream Cake
This snickers ice cream cake is made with Menier's chocolate brownie mix, peanut butter cups, real peanut butter and Menier's decadent chocolate drops.
Ingredients
For the brownie
- 2 boxes Menier Brownie Premium Baking Mix
- 6 large eggs
- 280 g unsalted butter
For the peanut butter cream
- 1 tsp powdered gelatin
- 1 tbsp water
- 120 g smooth peanut butter
- 60 g icing sugar
- 2 tsp vanilla extract
- 560 ml double cream
For the chocolate filling
- 170 g Menier milk chocolate drops
- 170 g mini Reese's pieces
- 225 ml double cream
For the ice cream
- 1.4 kg ice cream I like Ben & Jerry's Peanut Butter Cup
For the chocolate ganache topping
- 120 g Menier milk chocolate drops
- 120 ml double cream
- 70 g smooth peanut butter
Toppings to finish
- Extra Reese's pieces
- 1 bag Menier milk chocolate drops
- 680 g ice cream Either chocolate or more Ben & Jerry's
Instructions
Prepare the ice cream
- Allow the ice cream to melt a little until you can press on it. Line an 8-inch cake tin with clingfilm and scoop the ice cream into it, smoothing it so it covers the base and sides. Cover the top with clingfilm and freeze until it is fully solid again (a few hours).
To make the brownie
- Preheat the oven to 220C, then grease and line two 9-inch cake tins with parchment paper.
- Melt the chocolate buttons (from both brown bags) in a bowl with 280g unsalted butter for 2 minutes on a low setting in the microwave, stirring every 20 seconds. Mix well until everything is melted.
- Add the eggs and baking mix (from both white bags) to the chocolate mixture. Mix until everything is well combined then divide between the two tins. N.B. I like to weigh out my batter in each on to know they are completely even when baked.
- Bake for 10-12 minutes, remove from the oven then leave to cool in the tin for 10 minutes.
- Once cool, wrap in clingfilm and freeze alongside the ice cream.
To make the peanut butter cream
- Mix the gelatine with water and allow it to dissolve.
- Place the peanut butter, sifted icing sugar, vanilla extract and a couple of tablespoons of the double cream in a large bowl, then use an electric whisk to beat everything together until well combined.
- Slowly pouring in the cream until the mixture thins out a bit and then once all the cream is added, beat at full speed just until soft peaks form.
- If the gelatine has set and isn't liquid anymore, microwave it for 5 seconds until it's liquid again. Turn your whisk to medium-high speed and pour in the gelatine, beating until stiff peaks form and everything looks smooth.N.B. Be careful not to over-beat the mixture. If it starts to curdle, add another tablespoon of cream to smooth it back out.
For the chocolate filling
- Place the milk chocolate drops in a large bowl and set aside. Heat the cream in a small saucepan over low heat just until it begins to simmer and then pour it over the chocolate chips.
- Slowly stir until it’s fully combined and smooth, and you have a glossy ganache. Allow it to cool to room temperature and then fold in the mini Reeses pieces. Cover and set aside until ready to use.
Begin assembling your cake
- Once the brownies and the ice cream are frozen and the chocolate ganache filling and peanut butter whipped cream are done, then you can begin assembling your cake.
- Place the first layer of brownie on a flat surface. Fill a piping bag, fitted with a regular circular nozzle, with the peanut butter cream and pipe a border of peanut butter whipped cream around the edge of the brownie. This creates a barrier for your chocolate filling so it doesn't spill out. Fill the inner circle with half of the chocolate Reese's mixture. Freeze the cake for 20 minutes.
- Once frozen, remove the ice cream from the freezer and unwrap it from the clingfilm. Place the ice cream on top, then pipe a little peanut butter cream around the ice cream (as it's slightly smaller than the brownies). Freeze the cake for another 20 minutes.
- Pipe another border of the whipped cream and fill with the rest of the chocolate Reeses mixture. Freeze the cake for another 20 minutes.
- Place the last brownie on top, upside down so you have a level top to your cake. Freeze for a few hours until it feels very firm.
- Refrigerate the whipped cream while the cake is in the freezer. Once the cake had been in the freezer for a few hours, remove it and frost the cake with the rest of the peanut butter cream. Freeze the cake again for at least another 30 minutes.
For the topping
- Repeat the instructions from the chocolate filling to make your chocolate ganache topping, then spread it on top of the frozen cake, letting it run down the sides. Freeze the cake again.
- In the meantime, scoop balls of ice cream and place them on a plate, piled up, and freeze the plate.
- Once the scoops are frozen solid again, stack them on top of the cake. Freeze the cake again.
- Warm up the peanut butter in the microwave, for about 10 seconds, until it’s runny and pour it generously over the top of your cake. Scatter over any additional Reese's pieces and milk chocolate drops then store in the freezer.
- When you're ready to eat it, let the cake sit out for 10-20 minutes to make it super easy to slice.