Snickatella Ice Cream Cake IV

A sinfully rich and cold dessert for the hot summer.

My husband’s special annual birthday cake. It uses all his favorite sweet treats: brownie with vanilla ice cream, snickers bars and Nutella.

This year it had a larger brownie layer since I used a homemade brownie recipe as opposed to a box. I also tried a new cookie crunch layer recipe, which is close but still not the same as the famous Carvel cookie crunchies.

Note for next year: bake some of the brownie batter separately to make the cake layer thinner… more vanilla ice cream to balance all the chocolate sweetness. But the dulce de leche came out beautifully drizzled over the Snickers bars on top.

Snickatella Ice Cream Cake

Snick-a-tella cakes of years past:


Snickatella Ice Cream Cake IV
Prep time
Cook time
Total time
Cold and rich ice cream cake perfect for summer. Save some time by using boxed brownie mix or store bought carmel.
Serves: 12
  • 1 ½ sticks (3/4 cup) unsalted butter
  • 1 ½ cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • ½ cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup Nutella
  • 20 Oreo cookies, crushed
  • 1 7.25-ounce bottle Magic Shell ice cream topping (will need about half the bottle)
  • 1 half gallon vanilla ice cream
  • 1 14 oz can Sweetened Condensed Milk
  • 2-3 Snickers bars, chopped
  1. Preheat oven to 350F. Grease a 9" spring form pan.
  2. In a large pot, melt the butter over medium heat. Remove from heat.
  3. Stir in vanilla, sugar and eggs. Now mix in the dry ingredients ( cocoa powder, flour, baking powder and salt) until combined.
  4. Pour batter into the prepared pan. Bake for 30 minutes (until it passes the toothpick test). Let cool.
  1. Spread about ⅓ cup of Nutella onto the brownie layer.
  2. Freeze while you make the cookie crumble.
  3. Meanwhile, crush the Oreos using a food processor or in a sealed plastic baggie and a rolling pin. In a bowl, stir the crushed Oreos with about half a bottle of the Magic Shell topping until the cookies are dry but still coated. You want it rather crumbly.
  4. Sprinkle the cookie crumble on top the Nutella layer.
  5. Freeze for at least an hour, you want this layer rather solid before spreading the soft ice cream on top.
  1. To Soften: Scoop about ¾ of the ice cream into a large bowl and let it soften in the refrigerator for about 30 minutes OR in a microwave at about 30% power for about 30-45 seconds. For either method, stir occasionally. Once soft, spread on the ice cream cake and once again freeze for another hour or so. Meanwhile, make the dulce de leche (if using).
  1. (To make your own Dulce de leche, I found the best method is in the oven. The microwave was insanely messy and unpredictable even when closely watched.)
  2. Preheat oven to 425° F. Pour sweetened condensed milk into a 9 inch pie plate and cover with aluminum foil. Place this into a larger shallow pan (like a roasting pan) and fill the larger pan with hot water until its nearly to the top of the pie pan. The pie pan should not get water inside of it. Bake for an hour, carefully stir occasionally. It is done once thickened and light golden in color.
  3. Now sprinkle the snickers on top of your cake and drizzle with your dulce de leche. Freeze for another hour or until ready to use.


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6 thoughts on “Snickatella Ice Cream Cake IV

  1. Unfortunately it really is.. I’m 9 months pregnant and gained 4 pounds in one week… I blame the cake!

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