Snickers Ice Cream

The ultimate Snickers ice cream. Delight your palate with the best of sweet and salt; a vanilla ice cream with chocolate chips, caramel ripple and salted peanuts. Oh so delicious!

As the summer has shown up too early this year, the ice cream season does not have a reason to wait. I love snickers ice cream bar. A thick layer of vanilla ice cream topped with a caramel and peanuts all covered in chocolate. It is one of my favorite ice cream flavors. I even like it more than the original Snickers bar. That is why I have for long wanted to try to make my own Snickers ice cream based on the Snickers flavors. And I was not left disappointed. I warn you; this is dangerous stuff! Don't tell anyone, but I could not stop myself from eating almost all of it!

This Snickers Ice Cream is really good. The combination of the flavors are packed full of taste and will blow you off. Delicious vanilla ice cream with chocolate chips and a peanut caramel ripple. This ice cream will literally melt you away with its deliciousness! It has got all the elements to satisfy your sweet and salty cravings in one go. Imagine the creaminess of ice cream with the caramel coming through and the salted peanuts giving a crunch with the chocolate chips.. mmmm..

Snickers Ice Cream

Ice cream recipe adapted from The Ice Cream Book
by Shona Crawford Poole & Jasper Partington

Makes about 1 litre of ice cream

...........................................................  INGREDIENTS  ...........................................................

300 ml / 1/2 pint milk
10 cm / 4 inch piece vanilla pod or
 2 tsp vanilla essence
4 egg yolks

100 g / 1/4-1/2 cup sugar
pinch of salt
300 ml / cup double cream
2 tbsp iced water

Chocolate chips

100 g chocolate, milk or dark,
  chopped very fine and thinly if not using an ice cream maker, if using an ice cream maker, please follow instructions on method for ice cream maker below

Caramel ripple with peanuts

45 ml / 0.2 cup water
150 g / 0.7 cup sugar
22 g / 0.06 cup glucose (may omit, but adds softness to caramel)
45 ml / 0.2 cup heavy whipping cream
40 g /0.2 cup butter
50 g / 1.3 cup peanuts, salted

...........................................................  PREPARATION  ...........................................................

1 Slowly heat the milk and the vanilla pod (bean), halved lengthwise

2 When almost boiling, remove the pan from the heat and set aside to infuse for about 20 minutes

3 Beat the egg yolks, sugar and salt together until the mixture is very pale and the whisk leaves a trail

4 Slowly add the strained warm milk, whisking all the time

5 Return the mixture to the pan and cook over a very low heat, stirring constantly, until the custard is thick enough to coat the back of a wooden spoon
6 Set aside to cool, stirring occasionally. Chill the custard, add the vanilla essence (extract) if using
7 Whip the cream with the iced water until it forms soft peaks
8 Combine the cream with the cold custard and beat lightly together

Method using ice cream maker 
Preferably chill the ice cream mixture in the refrigerator for about 1 hour or until very cold if using an ice cream maker to churn the ice cream.

Follow the instructions of your ice cream maker to churn the ice cream.

Adding chocolate

Melt the chocolate and set aside. When the ice cream is about to freeze, but is still creamy, pour in the melted chocolate while the maker is still churning. The chocolate will freeze immediately while hitting the cold ice cream and break into finely thin barks which will mix into the ice cream

Method using freezer
Mix in the finely chopped chocolate chips and pour into suitable freezer trays or bowl and still-freeze, when the mixture is half frozen, remove and beat thoroughly to break down the ice crystals

Return to the freezer trays and refreeze (if liked beat again when half frozen - do not worry if the mixture melts during the beating, it will freeze again)

While the ice cream is churning or is in the freezer, make the caramel ripple sauce

Caramel & peanut sauce
1 Whisk together sugar, glucose and water in a saucepan, bring to a boil
2 Let cook without stirring until it reached 180C or turns to a very light amber color
3 Remove the pan from heat and add in cream (be careful, it may squirt)
4 Stir in the butter until you have a smooth and nice caramel
5 Stir in the peanuts

Let cool to room temperature before adding to the ice cream as the ice cream can melt because of the hot temperature

Assembling the ice cream

Make sure the ice cream is still soft and spoonable (not rock hard) and that the caramel is at room temperature. In a 1 litre box suitable for freezer, spoon 1/3 of the ice cream, then pour over half of the caramel ripple with a spoon in a zigzag pattern. Repeat with the ice cream and caramel sauce alternely until you have three layers of ice cream and two layers of caramel starting and ending with the ice cream. Run a knife through the ice cream in making a swirl, put on the lid and return it to the freezer again to re-freeze.

To serve, take from the freezer about 30 minutes before serving and put in the refrigerator to allow the ice cream to soften slightly

Soooooooooooo delicious!!!