Tuesday, November 11, 2008

Snickers Layered Ice Cream Cake. You're gonna wanna read this.

This weekend, I created Heaven on Earth. Out of the figment of my imagination came a beautiful an idea so grand, that it can only be described as: OMG, THIS IS F'ING AWESOME.

It is true my friends, what I am about to share with you will forever change the way you view ice cream cakes. The next time you make your favorite cake or cupcakes or cookies or any delicious baked treat you will think, "You know, this is good, but it's not a Snickers ice cream cake." Trust me, this is so good that you will have to give it away to friends and family or you will sit and eat the whole thing by yourself.

This is absolutely, positively, sinfully delicious. And gluten free!

So now that I have inflated my ego to the point that I think I am a Ice Cream Queen, I will share with you the story of Creation.

Brandon's dad was moving this past weekend to our small little town. I decided to make him a housewarming gift that could be eaten. I asked Brandon what his favorite dessert was. Pie? Cake? Cookies?

Vanilla bean ice cream.

What the hell was I supposed to do with ice cream?!? How boring.

I knew his dad liked Snickers, and I also knew that we had some left over from Halloween. So the wheels started churning...what could I make the crust out of? Hmmm...

Snickers Layered Ice Cream Cake

1 bag of snack sized Snickers
2 gallons Vanilla bean ice cream, softened
Fudge topping
Caramel topping
Chopped nuts
8-inch springform pan. (I think mine was an 8 1/2)

Unwrap all the Snickers bars and throw them in a food processor. We had to do two batches because they all wouldn't fit in there. Grind them up really good. Pour it into the bottom of the springform pan. Spread it out and smash them down. This is your crust. (Oh my, this is too good to be true already, huh?). Spread out a layer of the softened vanilla bean ice cream. I made my ice cream layers probably a 1/2 inch thick. Put a piece of foil under the bottom of your pan to avoid leakage. Put it in the freezer for an hour or two, or until the ice cream is hard. Spread out a layer of fudge. You might have to microwave it a bit to get it to spread, but not too much! Or it'll melt your ice cream and that'll be messy. Individual layers, we're going for here. Not a goopy mess. Put that back in the freezer for an hour or two. Spread out another layer of softened ice cream, aaaannnndddd back into the the freezer. Next is the caramel layer. Into the freezer, it goes. And finally, one last beautiful layer of ice cream. Put it back into the freezer, covered with tin foil (to avoid those little ice crystals that suck so bad) and then top with the chopped nuts right before serving.

When you're ready to eat it, take it out and let it sit on the counter for 10 minutes, so it'll be easier to cut. Remove the outer ring of the springform pan to cut it and serve. But put the ring back on after you're finished cutting though because the caramel just oozes out in all its yummy, flowing glory. P.S. Leave the foil underneath this whole time, it'll save you a lot of sticky clean up.

You will probably want to serve slices smaller than say, a piece of pie would normally be because this is intensely rich and delicious. And glorious. Oh man.

So we took it to Brandon's dad's new house, and it went over marvelously. I took a bite and my inner child was dancing gleefully. Everyone LOVED it. Definitely a crowd pleaser.

Sorry, I do not have any pictures of this now infamous dessert, I did not have my camera with me. Feel free to throw stones at me because I am also mad at myself for not taking any.

Guess I'll just have to make another one, right??? :-)

2 comments:

Marlow said...

I can't wait to try this for the next birthday!! Genius idea.

Jenn's an Ice Cream Maker said...

WOW!! Sounds like an absolutely delicious combination of flavors! Super job! You are dubbed the ice cream queen =O)

I guess you'll just have to make it again to get a picture...too bad =O)