Better Than Snickers Ice Cream

Summer like weather calls for cold ice cream … even better is homemade ice cream! I’ve been on the hunt for an easy beginner chocolate ice cream recipe and while I have not found one yet I did find this pretty yummy snickers ice cream.

The recipe was posted by Max Falkowitz on Serious Eats. I chose it because it seemed fairly easy to make, except the caramel part, but I figured I had to learn how to make that at some point, right?

Overall, this was an easy to make ice cream and turned out pretty delicious. Except for that caramel part …

*You will need a KitchenAid ice cream maker or something similar.



  • 2 3/4 cups half and half
  • 1 cup no-stir peanut butter
  • 1 1/4 cups sugar, divided
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons unsalted butter
  • 3 tablespoons cream
  • 2 ounces dark chocolate (about 66%), chopped fine, chilled in freezer
  • 1/2 to 3/4 cup roasted unsalted peanuts, chilled in freezer

So I totally forgot to chill the chocolate and peanuts beforehand, but as far as I can tell, it didn’t make too big of a difference in taste or consistency of the ice cream (thank goodness).


  1. In a blender, combine half and half, peanut butter, 3/4 cup sugar, 1/2 teaspoon salt, and vanilla. Blend until smooth, then transfer to an airtight container and chill for 3 hours or until very cold.
  2. Churn ice cream according to manufacturer’s instructions.
  3. While ice cream is churning, heat 1/2 cup sugar with just enough water to moisten in a heavy saucepan. Cook on high heat until sugar melts and caramelizes, rotating pan to correct for hot spots on burner.
  4. When sugar turns a dark amber and smells slightly smoky, quickly stir in butter until fully incorporated, then remaining salt and cream. Caramel will bubble up and steam. When caramel is cool enough to taste, add more salt if desired.
  5. During last minute of churning, add chocolate and peanuts. When ice cream is finished churning according to manufacturer’s instructions, transfer to a wide, flat container like a loaf pan.
  6. Add ice cream in three separate layers, drizzling slightly cooled caramel in between. Work quickly and transfer to freezer to harden for 4 to 6 hours before serving.

I ended up chilling that blended mixture over night. As far as I know, that was okay to do. I’m no expert when it comes to ice cream, so it’s possible that it shouldn’t chill for that long; again, I did not notice anything unusually wrong about the mixture after taking it out of the fridge.

Okay, so making the caramel was actually a lot easier than I thought. The problem is that I didn’t work fast enough to get the ice cream into the container in order to get the caramel into it as well. By the time I got my first layer of ice cream in the container, the caramel was starting to harden; I’m guessing that it had too much time to cool. I ended up with big chunks of caramel in my ice cream.


It’s a good thing then that caramel has never been my favorite. Overall, the ice cream came out tasting delicious, if a little on the sweet side, but that just made me eat smaller portions at a time to be honest.

What’s your favorite ice cream flavor?

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