Description

This Snickers Ice Cream Sandwich recipe brings together fudgy brownie cookies, creamy vanilla ice cream, gooey caramel, and crunchy roasted peanuts for a frozen treat that hits every craving. Perfect for parties, celebrations, or just because it’s a hot day—this recipe is simple, make-ahead friendly, and anything but boring. Layer it, freeze it, and bite into your new favorite summer dessert. Don’t wait—this is one you’ll want to make again and again!

Ingredients

Scale

For the Brownie Cookies (makes 6–8 sandwiches)

1 box fudge brownie mix (for an 8×8-inch pan)
1 egg
¼ cup water
⅓ cup vegetable oil

Or use homemade brownie batter and bake in a large baking sheet for thinner layers

For the Filling & Toppings

1½–2 cups vanilla ice cream, slightly softened
½ cup salted caramel sauce (store-bought or homemade)
½ cup chopped roasted peanuts
Optional: chocolate ganache or melted chocolate for drizzling

Instructions

Bake the Brownie Layers:
Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet or two 8×8 pans with parchment paper. Prepare brownie batter using the mix or your favorite homemade recipe. Spread evenly to about ½ inch thick. Bake for 15–18 minutes, just until set. Cool completely before cutting into squares.
Assemble the Sandwiches:
Scoop softened vanilla ice cream onto half the brownie squares. Spread into a thick, even layer. Drizzle generously with salted caramel sauce and sprinkle chopped peanuts over the top. Place a second brownie square on top and press gently to form the sandwich.

Freeze & Serve:
Place sandwiches on a tray lined with parchment and freeze for 2–3 hours, or until firm. Just before serving, drizzle with ganache or more caramel, and sprinkle extra peanuts if you like. Serve frozen and enjoy!

Notes

For clean, even squares, chill brownies slightly before slicing and use a sharp knife.
Swap vanilla ice cream for peanut butter swirl, chocolate, or caramel ripple for a fun twist.
Want to go nut-free? Skip the peanuts or sub in crushed pretzels or cookie crumbs.
Wrap individually in wax paper or plastic wrap for a quick grab-and-go treat straight from the freezer.
These keep well in the freezer for up to 2 weeks—but trust me, they won’t last that long!