Homemade Snickers Ice Cream Bars

My darlin’ someday if you weigh more that you should, it’s ok! ‘Cause I would make your sundae with no fat, low cal, sorbet. I’m ice cream crazy, no ifs, ands, buts or maybes. Ice cream crazy, ’cause I’m an ice cream ice cream baby.

Remember when Mary Kate and Ashley were cute and had their own show? I do, ’cause every time I eat ice cream I sing that song in my head. That was fourteen years ago and I am still not sick of it. It might be more catchy than “Friday” and “Call Me Maybe.” (I sincerely hope you have “Friday” stuck in your head after reading this.)

As most of you should know, today is not Friday nor am I lookin’ forward toward the weekend because it is Sunday… and tomorrow is Monday. But what some of you may not know is that today is National Ice Cream Day!

This is a major holiday in my “Book of Beliefs…” Granted, my “Book of Beliefs” is factitious and non-existent, I would guarantee this holiday would be in it if the book did exist… Along with equally valuable beliefs, such as, cat people are weird, I am a great dancer, dessert for breakfast is appropriate, and N’SYNC was and will always be the best boy band to have ever existed.

Okay, so some might argue with my other beliefs, but arguing over ice cream? I don’t think so. Unless you’re arguing over who gets the last bite, which is exactly what happened when I made these Homemade Snickers Ice Cream Bars!

Your favorite, store-bought, ice cream novelty bar just got 10x better. A soft peanut butter-butterscotch-chocolate shell, semi-homemade nougat ice cream, topped with a soft caramel and salted peanuts. Celebrate and indulge!

Homemade Snickers Ice Cream Bars adapted from A Bit of Bees Knees:

Nougat Ice Cream:

1 quart vanilla ice cream

1 ½ cups marshmallow crème

¼ cup peanut butter

1 ½ cups chopped salted peanuts

Caramel Layer:

14 ounce package caramel cubes

¼ cup heavy cream

Chocolate Shell:

2 cups milk chocolate chips

½ cup butterscotch chips

½ cup creamy peanut butter

1. Line a cake pan with parchment paper. In a blender, combine marshmallow crème, peanut butter, and ice cream until combined. Pour marshmallow-ice cream mixture into lined cake pan and sprinkle peanuts over ice cream base. Cover with plastic wrap, and freeze until firm (around 8 hours).
2. When ice cream is firm, prepare caramel layer. Place the unwrapped caramel cubes and heavy cream in a medium saucepan. Place over low heat and stir until the mixture has completely melted and is smooth. Let the caramel cool. Remove ice cream from freezer and quickly spread cooled caramel over ice cream layer with an off-set spatula. Place in the freezer until set.
3. In the meantime, line an empty cookie sheet with parchment paper and store in the freezer until needed. Remove ice cream from freezer and quickly cut into bars and place on frozen cookie sheet. Freeze bars until firm again.
4. When ice cream bars are firm, prepare chocolate shell. In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and peanut butter. Stir often until completely melted and smooth. Allow chocolate mixture to cool. Working quickly, dip ice cream bars into cooled chocolate to coat, set bars on lined cookie sheet, and place cookie sheet in the freezer until chocolate has set. Store in freezer until ready to serve.

Makes 12 servings.