If you like ice cream and Snickers candy bars, I am about to become your new best friend with this easy homemade recipe for no-churn Snickers Ice Cream.
It’s true: rich, velvety vanilla ice cream and chunks of Snickers candy bars containing delicious milk chocolate, peanuts, caramel, and nougat equals mind-blowing deliciousness.
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Why I love this recipe, and you will too!
- It’s no churn, which means you don’t have to have any fancy ice cream makers. Just mix it up and freeze it.
- This easy-to-make dessert, no cooking required recipe is so simple; even your kids or beginning cooks can make it
- This recipe only takes 10 minutes to combine the ingredients, and then your freezer does the heavy lifting.
Ingredient notes:
- Sweetened condensed milk, heavy whipping cream (also known as heavy cream), and vanilla – combine to form an indulgent no-cook vanilla ice cream base.
- Caramel sauce, chocolate sauce, and peanuts – are added to the base and swirled in to add even more layers of flavor and texture.
- Snickers candy bars – are the star of this show and what makes it one of the best no-cook, no-churn ice creams you have ever tasted.
Complete measurements are in the recipe card below.
How to make this recipe for No-Churn Snickers Ice Cream:
- Whip the heavy cream in a large mixing bowl using an electric mixer on high until stiff peaks form. This usually takes about 3 minutes.
- Pour in condensed milk and vanilla, and gently fold it in, using a rubber spatula until thoroughly combined.
- Then, gently fold in two tablespoons of caramel sauce, two tablespoons of chocolate sauce, a half cup of Snickers, and a quarter cup of peanuts until well mixed.
- Pour the mixture into a 9×5-inch loaf pan. Add the remaining caramel sauce and chocolate sauce on top and use a knife or spatula to swirl in. Sprinkle the remaining Snickers and peanuts on top. Place in the freezer for 6-8 hours.
- Once the ice cream has set, remove it from the freezer and serve.
Serving suggestions:
This delicious ice cream can be served in bowls or scooped into cones. It makes the perfect dessert or snack for any occasion.
Recipe variations:
The base ingredients of this recipe (sweetened condensed milk, heavy cream, and vanilla can be used to make any number of no-churn ice cream flavor combinations including my Rocky Road Ice Cream.
Storage:
Your Snickers Ice Cream can be stored in an airtight container in the freezer for several months.
Recipe FAQs:
For the best results with this recipe, heavy cream is essential. Otherwise, your ice cream will not have the same texture. Heavy whipping cream, also known as heavy cream, has a higher fat content, whips up thicker, and holds its shape better.
It will change the taste, but any of your favorite candy bars can be substituted. Next, I plan to make this recipe using PayDay and Butterfingers candy bars.
Yes, it can be made ahead whenever convenient and served later.
Expert tips:
The only complicated thing about this recipe is whipping the cream. Correctly whipping it to the stiff peak stage is important to prevent ice crystals. Here are a few tips to ensure it turns out perfectly
- For the best results in whipping your cream, start with cold heavy cream, and be sure your bowl and beaters are cold.
- When using an electric mixer to whip cream, start on low and gradually increase to high. Also, keep a close eye on your cream; you want it to be at the stiff peak stage. This means that when you lift up your beater, the peaks stand up without falling over. Do not continue to beat after this stage, or you could end up with a bowl of butter.
More ice cream recipes:
Check out my 35 Different Ice Cream Flavors collection if you want more homemade ice cream recipes.
⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon.
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Easy Homemade Snickers Ice Cream Recipe (No Churn)
Equipment
- Electric mixer
Ingredients
- 14 ounces sweetened condensed milk
- 2 cups heavy whipping cream also known as heavy cream
- 1 teaspoon vanilla
- 3 tablespoons caramel sauce, divided
- 3 tablespoons chocolate sauce, divided
- 1 cup chopped Snickers candy bars, divided, I used one "share size" candy bar that was 3.29 ounces
- ½ cup roasted peanuts, divided
Instructions
- Whip the heavy cream in a large mixing bowl using an electric mixer on high until stiff peaks form. This usually takes about 3 minutes.
- Pour in condensed milk and vanilla, and gently fold it in, using a rubber spatula until thoroughly combined.
- Then, gently fold in two tablespoons of caramel sauce, two tablespoons of chocolate sauce, a half cup of Snickers, and a quarter cup of peanuts until well mixed.
- Pour the mixture into a 9×5-inch loaf pan. Add the remaining caramel sauce and chocolate sauce on top and use a knife or spatula to swirl in. Sprinkle the remaining Snickers and peanuts on top. Place in the freezer for 6-8 hours.
- Once the ice cream has set, remove it from the freezer and serve.
Notes
- For the best results in whipping your cream, start with cold heavy cream, and be sure your bowl and beaters are cold.
- When using an electric mixer to whip cream, start on low and gradually increase to high. Also, keep a close eye on your cream; you want it to be at the stiff peak stage. This means that when you lift up your beater, the peaks stand up without falling over. Do not continue to beat after this stage, or you could end up with a bowl of butter.
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