Homemade Snickers Ice Cream
User Reviews
0.0
0 reviews
Unrated
Homemade Snickers Ice Cream
Report
Ridiculously decadent and completely homemade, this Snickers Ice Cream will knock your socks off!
Share:
Ingredients
For the ice cream base-
- 3 cups Half & Half
- 1 /2 cup unsweetened cocoa powder
- 1 cup heavy cream
- 7 large egg yolks
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
for the nougat-
- 2 tablespoons butter
- 1/2 cup granulated sugar
- 2 tablespoons evaporated milk
- 3/4 cup marshmallow fluff
- 2 tablespoons peanut butter
- 1/2 teaspoon vanilla extract
for the caramel sauce-
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/3 cup heavy cream
- 1 1/2 tablespoons butter
- 1/2 teaspoon vanilla
- 1/2 cup chopped salted peanuts
- 1 oz semi sweet dark chocolate finely chopped
Add to Shopping List
Instructions
For the ice cream:
- Pour 1 cup of half & half into a medium saucepan and whisk in cocoa powder until combined. Pour in remaining half and half and heavy cream and heat over medium low heat, stirring frequently until it comes to a small simmer. Turn off the heat.
- In a separate bowl, whisk egg yolks until pale yellow. Slowly incorporate granulated sugar until mixture thickens slightly to create ribbons that fall back on itself.
- Take about 1 cup of the hot milk mixture and whisk it into the eggs to temper. Whisk in another cup, then stir the tempered eggs into the pot.
- Heat over low heat stirring frequently until mixture reaches 175 degrees. Remove from heat and stir in vanilla.
- Strain into a bowl sitting on ice {to cool the mixture quickly}.
- Refrigerate 24 hours.
For the nougat:
- Melt butter in a small saucepan. Stir in sugar and evaporated milk and cook over medium heat to melt.
- Reduce heat to medium low and simmer lightly for 5 minutes. Remove from heat and stir in remaining ingredients.
- Pour onto a parchment paper lined plate or baking sheet.
- Cool 1-2 hours, then cut into small bite-sized pieces.
For the caramel sauce:
- Place sugar and water into a small saucepan and bring to simmer. Mixture will stay white, then become clear as the sugar melts, then start turning amber in color.
- Once it turns a light amber, reduce heat and whisk in heavy cream. It will bubble violently at first, but keep whisking and it will all melt together to become a sauce.
- Stir in butter and vanilla.
- Pour into a bowl and cool to room temperature.
To make the ice cream:
- Pour chilled chocolate ice cream base into a frozen bowl of ice cream maker and churn 7-10 minutes until smooth and frozen {like soft serve}.
- Scoop half of the mixture into a large Tupperware container.
- Top with half the nougat pieces, half the peanuts, half the chopped chocolate and half the caramel sauce.
- Swirl into the ice cream using a butter knife.
- Repeat with remaining ice cream and ingredients.
- Cover and freeze 4-6 hours until firm.
- Scoop into bowls or cones and enjoy! Best ice cream ever.
Nutrition Information
Show Details
Calories
947kcal
(47%)
Carbohydrates
102g
(34%)
Protein
16g
(32%)
Fat
58g
(89%)
Saturated Fat
31g
(155%)
Cholesterol
352mg
(117%)
Sodium
225mg
(9%)
Potassium
615mg
(18%)
Fiber
7g
(28%)
Sugar
79g
(158%)
Vitamin A
1708IU
(34%)
Vitamin C
1mg
(1%)
Calcium
236mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6cups
Amount Per Serving
Calories 947 kcal
% Daily Value*
| Calories | 947kcal | 47% |
| Carbohydrates | 102g | 34% |
| Protein | 16g | 32% |
| Fat | 58g | 89% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 352mg | 117% |
| Sodium | 225mg | 9% |
| Potassium | 615mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 79g | 158% |
| Vitamin A | 1708IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 236mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
No Churn Galaxy Ice Cream (Mixed Berry Lemon Ice Cream)
North American, American, Canadian
5.0
(6 reviews)
