Snickers Ice Cream, But Better | Creamy, Crunchy & Absolutely Irresistible

This is not just an ice cream — it’s an experience. Creamy peanut butter, sweet caramel, roasted peanuts, and a rich chocolate coating. All made at home, no machine needed. It tastes like Snickers, only better.

Watch the Recipe

About This Dessert

Think of everything you love about a Snickers bar — caramel, peanuts, chocolate — now imagine it frozen into a silky, homemade ice cream bar. This version skips preservatives and machines, giving you pure indulgence straight from your freezer.

What I Used (Makes 4–6 Bars)

Metric shown first; US measurements in parentheses.

Ice Cream Base:
Whipping cream:	300 ml (≈ 1¼ cups)
Condensed milk:	2 tbsp (≈ 30 ml / 1 fl oz)
Caramel:	1 tbsp (≈ 15 ml / ½ fl oz)
Peanut butter:	1 tbsp (≈ 15 g / 0.5 oz)
Roasted peanuts:	A handful (≈ 30 g / 1 oz)
Chocolate Coating:
Milk chocolate:	150 g (≈ 5.3 oz)
Dark chocolate:	2–3 squares (≈ 25 g / 0.9 oz)
Crushed peanuts:	As desired for coating

How to Make It

Prep Time: 15 mins | Freeze Time: 3 hrs | Total: ~3 hrs 15 mins

Step 1: Whip the cream until firm peaks form. Add condensed milk, peanut butter, and caramel — whip again until smooth.
Step 2: Pour into ice cream bar molds, filling ¾ full. Add a layer of roasted peanuts and extra caramel, then top with remaining ice cream mixture.
Step 3: Freeze for 2–3 hours or until fully firm.
Step 4: Melt milk and dark chocolate together using a bain-marie (double boiler). Stir in crushed peanuts.
Step 5: Unmold the frozen bars and dip each one into the chocolate coating until fully covered.
Step 6: Place coated bars on baking paper and freeze for another 10–15 minutes before serving.

Tucci’s Tips

Don’t overwhip the cream — soft but stable peaks give the creamiest texture.

Add a pinch of sea salt to the caramel for balance and depth.

For extra crunch, roll the dipped bars in more crushed peanuts before freezing.

Variations

Nut-Free: Use almond butter or cookie butter instead of peanut butter.
Chocolate Boost: Add a tablespoon of cocoa powder to the base for a mocha twist.
Mini Version: Make bite-sized molds and drizzle chocolate instead of dipping.

Did You Know?

Historical Fact: Snickers was first created in 1930 by the Mars family, named after their favorite horse — and quickly became one of the world’s best-selling bars.

Fun Fact: The real Snickers contains over 16 peanuts per bar — but in your homemade version, you can go as nutty as you like!

Share Your Dessert!

Did you try this Snickers-style ice cream? Share your Snickers Ice Cream, But Better creation on Instagram or TikTok and tag @cooking.with.tucci — I’d love to see it!

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Storage & Thank You

Keep the bars in an airtight container in the freezer for up to 1 week. Let them rest at room temperature for 5 minutes before serving for the perfect bite.

Can it be frozen? Absolutely — they’re designed for it! Enjoy straight from the freezer or slightly softened.

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