Snickers Ice Cream Freezer Pie

By Sprig Originals ✓ · cooked up in Sprig

A freezer-only showstopper: a pressed chocolate cookie crust, two layers of softened vanilla ice cream loaded with chopped nougat-caramel-peanut candy bars, ribbons of salted caramel and a fudge swirl, finished with whipped cream and a shower of salted peanuts. Nothing goes in the oven — the freezer does all the work — and it slices into clean, diner-style wedges that look like they cost ten dollars a plate.

Ingredients

• 28 cookies chocolate sandwich cookies (about 10 oz, filling included)
• 1/4 cup salted peanuts, finely chopped
• 6 tablespoons unsalted butter, melted
• 1/4 teaspoon fine sea salt

• 2 quarts vanilla ice cream (or 1 quart vanilla + 1 quart chocolate)
• 5 bars full-size nougat-caramel-peanut candy bars (about 1.86 oz each), frozen
• 1/2 cup creamy peanut butter
• 3/4 cup thick caramel sauce or dulce de leche
• 1/2 cup hot fudge or chocolate fudge sauce
• 1/2 teaspoon flaky sea salt

• 1 cup heavy cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup salted roasted peanuts, roughly chopped
• 2 bars nougat-caramel-peanut candy bars, chopped (for finishing)
• 3 tablespoons caramel sauce, for drizzling
• 2 tablespoons fudge sauce, for drizzling

Instructions

1. Clear a level shelf in your freezer big enough for a 9-inch pie plate or springform pan, and set the pan in the freezer to chill while you work. A 9-inch deep-dish pie plate or a 9-inch springform pan both work; springform gives you the cleanest wedges.
2. Make the crust: pulse the chocolate sandwich cookies in a food processor to fine crumbs, about 30 seconds (or seal them in a zip-top bag and crush with a rolling pin). You want about 2 1/2 cups of crumbs. Add the 1/4 cup finely chopped peanuts, melted butter, and fine sea salt, and pulse 10 times until the mixture looks like damp sand and holds together when squeezed.
3. Press the crumbs firmly into the chilled pan, going up the sides about 1 1/2 inches. Use the flat bottom of a measuring cup to compact the base and a spoon to pack the walls. Freeze the crust 20 minutes while you prep the filling — no baking needed.
4. Chop the frozen candy bars into rough 1/4-inch pieces (freezing them first keeps the caramel from smearing) and return them to the freezer. Warm the peanut butter in the microwave for 20 seconds so it's pourable but not hot.
5. Set half the ice cream (1 quart) on the counter for 10 to 12 minutes, then scoop it into a large bowl and stir with a sturdy spatula just until spreadable — like thick soft-serve. Do not let it melt to liquid or it will freeze grainy. Fold in half the chopped candy bars.
6. Spread that layer into the frozen crust and smooth the top. Drizzle with 1/3 cup of the caramel sauce, half the warmed peanut butter, and 1/4 cup of the fudge sauce, then drag a knife through once or twice for a ribbon effect. Freeze uncovered for 45 minutes, until firm to the touch.
7. Soften the second quart of ice cream the same way, fold in the remaining chopped candy bars, and mound it over the first layer. Smooth into a slight dome with an offset spatula. Drizzle with the remaining caramel, peanut butter, and fudge sauce and sprinkle with the flaky sea salt.
8. Freeze the pie uncovered for 1 hour to set the surface, then cover tightly with plastic wrap pressed to the edges (not the surface) and freeze at least 5 more hours, or overnight, until solid all the way through.
9. Just before serving, whip the cold heavy cream with the powdered sugar and vanilla on medium-high speed for 2 to 3 minutes to stiff peaks. Spread or pipe it over the pie, then scatter the chopped peanuts and chopped candy bars over the top and drizzle with the extra caramel and fudge sauce.
10. Let the pie sit at room temperature 5 to 8 minutes before cutting. Slice with a long knife dipped in hot water and wiped dry between every cut for clean 10-wedge slices. Serve immediately; return leftovers to the freezer within 20 minutes.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Frozen Chocolate–Caramel Peanut Nougat Bars

Blueberry Peach Buckle with Almond Streusel

Creole Cream Cheese Cheesecake with Salted Caramel and Dark Chocolate

Are you this recipe's original author or publisher? Report a problem