Frozen Snickers Ice Cream Cake

Frozen Snickers Ice Cream Cake
2/2005

This combination of chocolate, peanuts, and caramel reminded us of our favorite candy: a Snickers bar. We use our Caramel Sauce (see related recipe) for this cake, but feel free to substitute your favorite homemade or store-bought sauce.

Serves 8

2	pints chocolate ice cream
1	cup chunky peanut butter
32	Nabisco Famous Chocolate Wafers
1 1/2	cups caramel sauce or butterscotch sauce (see related recipes)

1. Line a 9 by 5-inch loaf pan with plastic wrap, letting the ends of the plastic wrap overhang the pan by 6 inches. Scoop the ice cream into a large bowl, then work to soften, (see related Tip). Fold the peanut butter into the ice cream until uniformly mixed.

2. Working quickly, arrange 8 chocolate wafers to cover the bottom of the pan (some overlapping is fine). Spread one third of the ice cream mixture evenly over the wafers and smooth the top. Spread 1/2 cup of the caramel sauce over the ice cream. Repeat this layering process two more times. Finish by laying the 8 remaining wafers over the top and press them lightly. Wrap the pan tightly with plastic wrap and freeze until firm, about 6 hours.

3. To serve, unwrap and gently tug at the overhanging plastic wrap to remove the loaf from the pan. (If necessary, dip the bottom of the pan into hot water.) Using the plastic wrap to handle the loaf, invert it onto a serving platter. Peel away and discard the plastic wrap. Allow the cake to sit at room temperature for a few minutes before slicing.

To Make Ahead

This ice cream cake can be assembled and held in the freezer, wrapped tightly in plastic wrap, for up to 1 week.

STEP BY STEP: Unmolding Ice Cream From a Loaf Pan

Unfold the loose ends of the plastic wrap and, working with one end at a time, gently tug on the plastic wrap to loosen the cake from the loaf pan. Repeat with the opposite end.

Remove the cake from the loaf pan, and, using the plastic wrap to handle the cake, invert it onto a serving platter. Remove the plastic wrap.

 

Obtained from www.cookscountry.com 2/2005