Homemade Snickers ice cream bars are a creamy frozen treat you can make in your own kitchen, with just a few ingredients!
In this easy homemade Snickers recipe, rich and creamy caramel ice cream is topped with a layer of peanut butter and coated in a thick layer of chocolate.
Snickers ice cream bars have layers.
Do you know what else has layers?
Ogres.
Ogres have layers.
And onions have layers.
And parfaits.
And cake.
I don’t care what everyone else likes! Ogres are not like cakes.
If you haven’t seen Shrek, you are probably completely confused by this post.
I should just get on to the recipe…
Step One:
Make up the caramel ice cream base, and spread it out in an 8×8 pan lined with parchment paper.
Sprinkle chopped peanuts over top of the ice cream.
Step Two:
Freeze until solid but not yet rock hard.
Then cut into bars with a sharp knife.
Step Three:
Transfer the bars to a baking sheet, dip them in chocolate, then return to the freezer.
There you have it – Homemade Snickers ice cream bars!
“Homemade Snickers Recipe” was on my list of things to try for quite awhile.
But when it came down to it, I decided I really liked the Snickers ice cream bars much more than I’d ever actually liked regular Snickers bars.
Ice Cream > Non Ice Cream.
Store bought Snickers ice cream bars have a layer of peanut butter ice cream topped with a layer of caramel sauce. Mine are turned upside down with the caramel on the bottom and peanut butter on top.
Either way, you’re still getting all of the flavors of a Snickers bar in each and every chocolate candy coated bite!
Snickers Ice Cream Bars
Ingredients
- vanilla or Coconut Ice Cream (enough to fill an 8-in pan)
- 1/4 tsp caramel extract (or caramel sauce as desired)
- 5 tbsp peanut butter
- chopped peanuts, optional
- 9 oz chocolate chips
- 4 tbsp coconut or vegetable oil
Instructions
- *If using the caramel extract, blend or stir it into the ice cream. The bars are still delicious without, so it's no problem if you don't have any on hand!Snickers Recipe: Line an 8-in square pan with parchment or wax paper. Spread the ice cream evenly into the pan. Freeze until firm, then spread with the peanut butter and sprinkle on chopped peanuts if desired. Refreeze until firm (but just soft enough to cut), then cut into rectangles. Immediately put the pan back in the freezer to completely firm up again. Meanwhile, line a cookie sheet with parchment or wax paper. When the snickers bars have refrozen, take them out of the pan and place them on the cookie sheet. Immediately put the cookie sheet in the freezer until the bars are completely frozen again.Make the chocolate: Melt the chips in a wide, shallow dish (either using the double broiler method or carefully in the microwave), then stir in the oil until a smooth sauce is achieved. Take out one Snickers bar and dip it in the chocolate. Return the bar to the freezer to set, and repeat with another bar until all are coated. You probably will have leftover chocolate; I like to make extra because it’s easier to coat the bars this way. Snickers bars should be stored in the freezer, but you can thaw in the refrigerator for 1/2 an hour before eating, so the ice cream gets soft and the texture is like a real Snickers ice cream bar.View Nutrition Facts
Notes
Five Easy Copycat Dessert Recipes
I think I will have to make two versions of this- one with coconut milk ice cream for my allergic son and another with Talenti sea salt caramel ice cream because that stuff is just too good- but with pb & chocolate- sounds heavenly.
These are AMAZING! I have one question… how do you get your chocolate to look so nice on your snickers bars? Mine are inconsistent (tons of chocolate on certain parts, then comes off where I’m holding the bar). Dipping tips please! LOL
Also – we couldn’t find caramel extract so I used a 1/4 tsp of molasses and coconut sugar in the ice cream to get the caramel flavor. It rocks!
Hmmm… as long as you use the amount of oil called for in the sauce recipe, it should yield a very thin chocolate sauce that ought to be easy to evenly coat the bars. But you might be able to tell from my photos that I definitely had some white spots left as well. They are supposed to look more rustic than real Snickers :).
For more-perfect coating, what I did was I dunked most of the bar, then I used a spoon to spread the chocolate onto the rest.
Have you tried to make dulce de leche with coconut milk? I tried it with fat free sweetened condensed milk (boiled and simmered for about 2.5 hours- in the can, no holes punched), and it was yummy, but I was thinking of non dairy options…
Thanks,
Becky
I have… it definitely works well!
Katie – I think you are somewhat of a genius! I love looking at your pictures. I am excited to try some of the brownie recipes – brownies are one of my favorites. Though that Snickers Ice Cream Bar looks pretty tempting too! Take care.
I made these over the weekend and they were a huge hit!!! I used PB2 for the peanut butter and stevia based chocolate sauce for the chocolate, taken from Katie’s recipe for the Cadbury Eggs. So all in all, completely sugar free!! Sooo yummy!
🙂
Right now I’m doing my third batch of these snickers bars! I used canned full-fat coconut milk and honey for the ice cream… And I omitted the vegetable oil for the chocolate, I just melt a couple of bars… Soooooo good! Thank you, Katie! I love your recipes 🙂
Thank you so so much for trying them!
Hey… Small query.. I am unable to find caramel essence in the markets.. Could I instead use caramel syrup as a layer between the ice cream and peanut butter?
This is the best recipe from a blog I have tried! They are so good. The first few bars were easy to cover in chocolate, the others looked a bit messy….but still tasted divine!
They were delicious! I didn’t have caramel ice cream or extract, so I used vanilla ice cream with a layer of a simple homemade caramel sauce (4 parts sugar to 5 parts milk, no other ingredients) on top. Yum! I had trouble coating them, though; they started melting the instant I tried to dip them in the chocolate to coat them. How did you do it so neatly??
Just sounds like you need to get your ice cream bars colder before dipping. Turn the freezer all the way up! The bars should be almost rock hard.
you state all your recipes are dairy free, how is this one if you use chocolate chips? Are their dairy free chocolate chips? I’m new to the dairy free world and its been torturing me!
Yup, many brands of chocolate chips are dairy free! Free Trade, Guittard (red bag), Enjoy Life, Kroger organic, Costco semi sweet, Ghirardelli (gold bag), etc.!