Best Brownie Ice Cream Cake Recipes

BROWNIE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans.
• Combine the brownie mix, vegetable oil, water, and eggs in a mixing bowl; stir well with a spoon until thickened and smooth, about 1 minute. Spread the batter into the prepared cake pans.
• Bake in the preheated oven until set and browned, about 30 minutes. A toothpick inserted into the center of a pan should come out with moist crumbs. Let cool for 10 minutes in pans before removing to finish cooling on racks.
• After brownies are cool, remove ice cream from freezer and allow to soften for about 10 minutes. Meanwhile, pour sweetened condensed milk into a saucepan, and mix in the chocolate chips; heat over low heat, stirring constantly, just until chips have melted and the sauce is smooth. Remove from heat and allow to cool to barely warm temperature.
• Place one of the layers of brownies into the bottom of a 9-inch springform pan. Evenly spread the ice cream in a layer over the brownies; pour and spread half the chocolate sauce over the ice cream. Top with the other brownie layer, and drizzle the remaining sauce over the top. Freeze until ready to eat, at least 1 hour. Serve topped with whipped topping, if desired.

MINT CHOCOLATE CHIP ICE CREAM CAKE WITH BROWNIE CRUST AND VANILLA WHIPPED CREAM FROSTING

Steps:

• For the ice cream cake: Butter a 9-inch springform pan and line it with a parchment paper circle. Cover the bottom of the pan with the brownies, using any extra pieces to line the sides of the pan if desired. Sprinkle with the cookies. Scoop the ice cream onto the cookie layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinging the springform ring and removing it. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the vanilla whipped cream frosting: Add the cream, confectioners' sugar and vanilla to a large bowl and beat with an electric mixer until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
• Frost the top and sides of the cake with the whipped cream frosting and decorate with the sprinkles. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze an additional 1 1/2 hours and up to overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

BROWNIE SUNDAE ICE CREAM CAKE

Steps:

• Cake: Preheat oven to 375 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Line with parchment, leaving overhang on long sides; coat parchment with cooking spray. Whisk together flour, cocoa, salt, and baking powder in a bowl.
• In a large bowl, beat butter with sugar on medium speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, beating until smooth. Beat in vanilla. With mixer on low speed, add flour mixture in three batches, alternating with milk in two additions, beating until combined. Beat in melted chocolate.
• Transfer batter to prepared pan, smoothing top with an offset spatula. Bake until set on top but still wobbly in center, about 15 minutes. Let cool completely in pan on a wire rack.
• Assembly: Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap. Use parchment to lift brownie from baking pan. Cut crosswise into 3 pieces, one piece cut to fit bottom of loaf pan exactly, the next slightly wider, and the last widest of all (to match size of pan, which gets wider toward top).
• Place smallest brownie piece, top-side up, in bottom of lined loaf pan. Spread peanut butter over top, then vanilla ice cream. Place second-largest brownie piece, top-side down, on ice cream. Spread with raspberries, then strawberry ice cream. Top with final brownie piece, topside down. Cover with plastic wrap and freeze until firm, at least 6 hours and up to 1 day.
• Run a butter knife around edges to release lined cake from pan, then use plastic to remove cake and place on a serving platter. Top with whipped cream and sprinkle with peanuts. Slice with a sharp knife, wiping blade clean between each. Serve each slice with more peanuts and a cherry.

BROWNIE ICE CREAM CAKE

Steps:

• Heat oven to 350°F. Line 2 (9-inch) round cake pans with foil; grease bottoms only with shortening or cooking spray.
• Make brownie batter directed on box. Divide batter evenly between pans. Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pans, about 1 hour. Do not remove from pans.
• Spread slightly softened ice cream evenly on brownies in pans. Freeze at least 2 hours or until ice cream is firm.
• Remove desserts from pans; remove foil. Place on serving plates. Cut each dessert into 8 wedges. Drizzle each wedge with hot fudge topping. Decorate with candy sprinkles and cherries. Store covered in freezer.

BLACK AND WHITE BROWNIE ICE CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Line a rimmed 12-by-8 1/2-inch baking pan with parchment paper. Spray the paper with nonstick cooking spray and set aside.
• In a large bowl, use a rubber spatula to stir together the brownie mix, eggs, liqueur, vegetable oil and almond extract. Spread the mixture evenly over the prepared baking pan. Bake until the brownie is just set, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to a wire rack to cool completely.
• Line a 9-by-5-inch loaf pan with a piece of parchment paper across the short way, so there is about 2 inches of overhang on either side. Remove the ice cream from the freezer to soften just slightly.
• Place the brownie sheet on a cutting board and cut into 3 rectangles. Place one brownie on the bottom of the prepared loaf pan. Scoop the softened vanilla ice cream on top of the brownie and spread evenly with an offset spatula. Place another brownie rectangle on top of the ice cream and press down gently. Scoop the softened chocolate-chocolate chip ice cream on top and spread evenly. Top with the last brownie, press firmly, and wrap in plastic wrap. Freeze for at least 5 hours or preferably overnight.
• To unmold, run a thin knife along the two short sides of the pan to loosen. Invert the cake onto a chilled plate. Peel off the parchment and dust the cake with the confectioners' sugar if using. If desired, line the sides with the mini candy canes. Return the cake to the freezer to set for 10 minutes. Slice and serve.

HOT BERRIES 'N' BROWNIE ICE CREAM CAKE

Steps:

• Prepare brownie mix using water, applesauce, oil and eggs. Bake according to package directions; cool completely on a wire rack., Crumble brownies into 1-in. pieces; sprinkle half into a 13-in. x 9-in. dish coated with cooking spray. Spread evenly with ice cream. Press remaining brownie pieces into ice cream. Cover and freeze for 1 hour or until firm., Remove from the freezer 5 minutes before serving. For sauce, in a large skillet, melt butter over medium heat. Stir in the sugar, honey, lime juice, vinegar, cinnamon and cayenne. Add berries; cook for 3-5 minutes or until heated through, stirring occasionally. Cut cake into squares; top with hot berry sauce.

EASY BROWNIE AND PEANUT BUTTER CUP ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray at 9x13-inch glass baking dish with cooking spray.
• Combine sugar, flour, butter, eggs, walnuts, cocoa powder, vanilla extract, baking powder, and salt together in a large bowl, stirring well as each ingredient is added, until smooth batter forms. Pour batter into prepared baking dish.
• Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 30 minutes. Cool to room temperature, 30 to 45 minutes.
• Remove ice cream from freezer to defrost slightly, about 10 minutes. Spread caramel topping over cooled brownies using a rubber spatula. Spread a single layer of ice cream over caramel topping. Scatter 1/2 of the peanut butter cups evenly and press into ice cream layer. Place cake in freezer until ice cream layer is hardened, at least 1 hour.
• Remove baking dish from freezer. Spread an even layer of fudge topping over cake. Cover with waxed paper and return to freezer until hardened, about at least 1 hour.
• Frost cake with chocolate frosting and top with remaining peanut butter cups.

7 LAYER BROWNIE ICE CREAM CAKE

Steps:

• Trace an 8-inch circle on a piece of waxed paper, using a cake pan as a guide.
• Place on a stack of 6 more pieces waxed paper.
• Using the traced circle as a guide, cut through all pieces of paper, giving you 7 waxed paper rounds.
• Heat oven to 375 degrees F.
• Have 2 cookie sheets and an 8-inch spring form pan ready.
• Brownie Layers: Whisk cocoa, water, egg and vanilla in a small bowl until blended and smooth.
• In a large bowl with electric mixer, beat butter and sugar about 3 minutes until pale and fluffy.
• Beat in cocoa mixture (batter may look curdled) with mixer on low speed; gradually add flour until well blended (batter will be very stiff).
• Spread the 7 rounds of waxed paper out on countertop.
• Drop a level 1/3-cup batter in center of each round.
• Divide remaining 1/3-cup batter between rounds (about 2 t each).
• Moisten a cookie sheet with water.
• Place 2 waxed paper rounds on sheet (the water will stop them from slipping).
• Spread batter almost to edges of rounds.
• Bake 8 minutes or until surface looks dry and set but is slightly springy to the touch.
• (While first batch bakes, spread out batter for next 2 layers.) Cool baked layers on cookie sheet on wire rack 3 minutes.
• Put layers on waxed paper on a wire rack.
• Let cool completely.
• Bake and cool remaining layers.
• Meanwhile, line spring form pan with plastic wrap, letting enough wrap extend about sides of pan to cover top when filled.
• Peel waxed paper off cooled brownie layers.
• Place 1 layer in bottom of pan.
• Spread evenly with 1-cup ice cream.
• Top with another brownie layer, then another cup ice cream.
• Repeat with 5 more brownie layer and the ice cream, ending with a brownie layer on top.
• Fold plastic wrap over top and freeze at least 8 hours or wrap airtight and freeze up to 1 month.
• To serve: Remove sides of pan and peel plastic wrap down from sides.
• Lift cake off plastic wrap onto serving plate.

RASPBERRY BROWNIE ICE CREAM CAKE

Steps:

• For Brownies.
• Position oven rack in center of oven and preheat to 350 degrees.
• Line 8-inch square pan with parchment or foil; butter paper or foil.
• Melt chocolate and 3 T. butter in double boiler over hot, but not boiling water.
• Stir until smooth; cool slightly.
• Sift together flour, baking powder and salt.
• Blend egg and sugar using electric mixer; mix in vanilla.
• Gradually beat in chocolate mixture.
• Stir in dry ingredients, then walnuts, using wooden spoon.
• Spread batter evenly in prepared pan.
• Bake until tester inserted in center comes out dry, about 19 minutes.
• Cool completely in pan on rack.
• Invert onto rack and remove paper.
• Cut into 16 squares.
• Freeze brownies until solid, but not solid, about 2 hours.
• Line bottom of 8-inch square pan with waxed paper; freeze about 15 minutes.
• Soften sherbet in refrigerator until spreadable; smooth into prepared pan.
• Freeze until firm, about 15 minutes.
• Soften 1 cup ice cream in refrigerator until spreadable.
• Smooth over sherbet and freeze until firm.
• Cut each of the brownies into 2 layers.
• Cover ice cream with half of brownies, arranging around sides first, then filling in center.
• Press into ice cream to even top.
• Freeze until firm, about 15 minutes.
• Soften remaining 1 1/2 cups ice cream in refrigerator;spread over brownies.
• Freeze 15 minutes.
• Cover ice cream with remaining brownies, smooth sides up, arranging around the sides first, then filling in the center.
• Press into ice cream to even top.
• Cover and freeze for 8 hours or overnight.
• Run knife around edge of dessert and invert onto platter; peel off parchment paper.
• Return to freezer.
• For Topping.
• Whip cream with sugar and vanilla until peaks form.
• Spoon in a pastry bag fitted with a medium star tip.
• Pipe mixture in ruffles over sides of cake.
• Pipe rosettes on top.
• Place a raspberry atop each rosette.
• Serve with additional berries.

STRAWBERRY AND BROWNIE ICE CREAM CAKE WITH CHOCOLATE GANACHE

Steps:

• For the ice cream cake: Bring the heavy cream to a simmer in a small pot. Pour the cream over the chocolate in a heatproof bowl and stir until smooth. Allow to cool 10 minutes before using.
• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the prepared pan with the brownies, using any extra pieces to line the sides of the pan if desired. Spread the chocolate ganache on top.
• Scoop the ice cream onto the ganache layer, packing it in tightly. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the chocolate whipped cream frosting: Add the heavy cream, chocolate syrup, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the chocolate whipped cream frosting, sprinkle with the cookies and drizzle with chocolate sauce. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

BROWNIE ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Line two 9 inch round cake pans with foil; grease bottoms only with shortening or cooking spray.
• Make brownie batter as directed on box.
• Divide batter evenly between pans.
• Bake 19 to 22 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean.
• Cool completely in pans, about 1 hour.
• Spread slightly softened ice cream evenly on brownies in pans.
• Freeze at least 2 hours or until ice cream is firm.
• Remove desserts from pans and remove foil.
• Place on serving plates.
• Cut each dessert into 8 wedges.
• Drizzle each wedge with hot fudge topping.
• Decorate with candy sprinkles and maraschino cherries.
• Store covered in freezer.

MUDDY BUDDIES® BROWNIE ICE CREAM CAKE

Steps:

• Reserve 1/2 cup snack mix from bag. Lightly spray bottom of 9-inch springform pan with cooking spray. In resealable food-storage plastic bag, place remaining snack mix; seal bag, and crush mix. Place in medium bowl. Stir in melted butter, and press in bottom of pan. Refrigerate 10 minutes.
• Gently spread ice cream over crust in pan. Cover with whipped topping. Sprinkle with reserved snack mix. Cover loosely with foil. Freeze 2 to 4 hours or until firm.
• To serve, remove side of pan. Let stand 5 minutes. Cut with hot wet knife. Store leftovers loosely cover in freezer.

SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE RECIPE - (4.3/5)

Steps:

• NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen. BROWNIES: Make brownie dough according to instructions on the back of the box. Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at the temperature on the box, reducing baking time to about 20 minutes. You can also bake 1 big brownie, which would cook for the normal time and cut it in half, but cutting a brownie in half isn't super easy. When brownies are done baking, allow to completely cool. ICE CREAM: Combine milk, cream cheese, sugar, and peanut butter together in the bowl of a stand mixer or with a hand mixer. Mix until completely combined. Fold in the cool whip. ASSEMBLY: Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan. You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan. Put the first brownie layer in the bottom of your pan. Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with the first group of chopped Snickers. Top with half of the peanut butter ice cream. Add second brownie to the pan, on top of the ice cream. Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with the second group of chopped Snickers. Top with remaining peanut butter ice cream. Allow ice cream cake to freeze completely. When frozen, remove from springform pan and remove parchment paper from sides. Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides. Cover with remaining chopped Snickers and a little more caramel and chocolate sauce. Freeze for about an hour, then serve.

BROWNIE BOTTOM ICE CREAM CAKE

Steps:

• Spray an 8x8 or 11x7 deep-dish baking dish with cooking spray. Sides need to come up at least 3 inches to leave room for the ice cream and whipped cream layer. Bake brownies according to package directions. Let cool completely before moving on to next step. Spread chocolate frosting onto cooled brownies. Place frosted brownies in refrigerator. Now remove ice cream from freezer and allow to soften for about 30 minutes. Remove brownies from refrigerator and top with ice cream, spreading evenly. Cover and place in freezer for at least 3 hours. Before serving prepare your whipped cream. Place heavy whipping cream in bowl of stand mixer fitted with the whisk attachment and add in granulated sugar. Beat cream on high speed for about 2 minutes until it becomes thick. Spread onto ice cream cake and serve immediately.

BROWNIE BOTTOM ICE CREAM CAKE RECIPE - (4.5/5)

Steps:

• 1.Spray an 8x8 or 11x7 deep-dish baking dish with cooking spray. Sides need to come up at least 3 inches to leave room for the ice cream and whipped cream layer. 2.Bake brownies according to package directions. 3.Let cool completely before moving on to next step. 4.Spread chocolate frosting onto cooled brownies. 5.Place frosted brownies in refrigerator. 6.Now remove ice cream from freezer and allow to soften for about 30 minutes. 7.Remove brownies from refrigerator and top with ice cream, spreading evenly. 8.Cover and place in freezer for at least 3 hours. 9.Before serving prepare your whipped cream. Place heavy whipping cream in bowl of stand mixer fitted with the whisk attachment and add in granulated sugar. Beat cream on high speed for about 2 minutes until it becomes thick. 10.Spread onto ice cream cake and serve immediately.

SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE

Steps:

• NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.
• Brownies: Make brownie dough according to instructions on back of box.
• Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal.
• Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie - which would cook for the normal time - and cut it in half, but cutting a brownie in half isn't super easy).
• When brownies are done baking, allow to completely cool.
• Ice Cream: Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
• Fold in the cool whip.
• Assembling it all: Line the sides of an 8-inch springform pan with parchment paper.
• The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan.
• If you want, put a cardboard cake circle in the bottom of the pan.
• NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
• Put the first brownie layer in the bottom of your pan.
• Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie.
• Top with first group of chopped snickers.
• Top with half of the peanut butter ice cream.
• Add second brownie to the pan, on top of the ice cream.
• Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce.
• Top with second group of chopped snickers.
• Top with remaining peanut butter ice cream.
• Allow ice cream cake to freeze completely.
• When frozen, remove from springform pan and remove parchment paper from sides.
• Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
• Cover with remaining chopped snickers and a little more caramel and chocolate sauce.

SNICKERS PEANUT BUTTER BROWNIE ICE CREAM CAKE

Steps:

• NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.
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CARAMEL BROWNIE ICE CREAM CAKE RECIPE - (4.5/5)

Steps:

• 1.Preheat oven to 350°. Make brownies according to package instructions and pour into 2 well greased parchment lined 8 inch cake pans. Bake for 20 minutes or until brownies are cooked through. Let cool completely. Chop snickers and caramel filled chocolates in half. Set aside. Remove brownies from pans. Wash and dry pans.Set ice cream out to thaw for about 10 minutes. Line pans completely with parchment paper (with some hanging over top edge). Fill the two pans evenly with ice cream. Smooth tops and place back in the freezer for at least a few hours. 2.When ready to assemble, heat the sauces if necessary. Place one of the brownies on your serving dish. Poke holes in the brownie if you'd like. Drizzle chocolate caramel sea salt sauce on the brownie and layer the cut snickers over the sauce. Remove ice cream from pan by pulling up on the excess parchment paper. Invert on top of the snickers, make sure its on straight and then press down firmly and remove parchment paper from cake. Drizzle some caramel sauce on the ice cream and poke holes in the ice cream if you want the caramel to seep in a little. (If ice cream is getting soft and drippy put in the freezer for a couple hours). Place the second layer of brownies on top of they layer of ice cream. Poke holes if desired. Cover with caramel sauce and caramel filled chocolates. Place the second layer of ice cream on top of the caramel filled chocolates. Place the remaining caramel chocolate and snickers on top. Drizzle caramel and chocolate caramel sea salt sauce all over the top and let it drip down the sides. Keep in the freezer until about 10 minutes before serving.

MUDDY BUDDIES® BROWNIE ICE CREAM CAKE

Steps:

• Reserve 1/2 cup snack mix from bag. Lightly spray bottom of 9-inch springform pan with cooking spray. In resealable food-storage plastic bag, place remaining snack mix; seal bag, and crush mix. Place in medium bowl. Stir in melted butter, and press in bottom of pan. Refrigerate 10 minutes.
• Gently spread ice cream over crust in pan. Cover with whipped topping. Sprinkle with reserved snack mix. Cover loosely with foil. Freeze 2 to 4 hours or until firm.
• To serve, remove side of pan. Let stand 5 minutes. Cut with hot wet knife. Store leftovers loosely cover in freezer.

SNICKERS BROWNIE ICE CREAM CAKE

Steps:

• NOTE: An 8-inch springform pan is best for this recipe so that you can easily remove the cake once it's been assembled. If you do not have a springform pan, line your pan with clear wrap before adding your parchment paper and cake board. You can use the clear warp to lift your cake out of the pan once it's assembled and frozen.
• Brownies:
• Make brownie dough according to instructions on back of box.
• Grease two 8-inch pans (preferable springform pans, see above) and line the bottoms with parchment paper to allow for easy removal. Bake at temperature on box, reducing baking time to about 20 minutes (You can also bake 1 big brownie - which would cook for the normal time - and cut it in half, but cutting a brownie in half isn't super easy).
• When brownies are done baking, allow to completely cool.
• Ice Cream:
• Combine milk, cream cheese, sugar and peanut butter together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.
• Fold in the cool whip.
• Assembling it all:
• Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. If you want, put a cardboard cake circle in the bottom of the pan.
• NOTE: You should be using the same 8-inch pan you used for the brownies. Not all 8-inch pans are exactly the same size. Your brownie needs to fit in this pan.
• Put the first brownie layer in the bottom of your pan.
• Spread 1/2 cup caramel sauce and 1/2 cup chocolate sauce over the brownie. Top with first group of chopped snickers.
• Top with half of the peanut butter ice cream.
• Add second brownie to the pan, on top of the ice cream.
• Again cover with 1/2 cup caramel sauce and 1/2 cup chocolate sauce. Top with second group of chopped snickers.
• Top with remaining peanut butter ice cream.
• Allow ice cream cake to freeze completely.
• When frozen, remove from springform pan and remove parchment paper from sides.
• Top with additional caramel sauce and chocolate sauce, allowing it to drizzle down the sides.
• Cover with remaining chopped snickers and a little more caramel and chocolate sauce.