Who doesn’t love the sticky caramel, the melty chocolate, and the salty peanuts that make up a Snickers bar? I use these flavors to create a silky, dreamy Loaded No-Churn Snickers Ice Cream! Continue to celebrate Ice Cream Week 2021 with me as we whip up this insanely delicious ice cream recipe, which tastes just like an ultimate Snickers bar!
A classic Snickers bar is one of the most famous candy bars of all time. It is immediately recognizable to most, as there are some vegan recipes and dairy-free recipes for homemade Snickers bars. Every kid grows up picking out Snickers of their Halloween bags and eating way too much candy while still in costume. Snickers is nostalgic for most kids and adults.
Since caramel, chocolate, and peanuts go so well together, I thought why not combine them to make an ultimate ice cream flavor? This incredibly sweet Loaded No-Churn Ice Cream recipe is stuffed full of real mini Snickers bars, caramel sauce, and sea salt. It is the most perfect recipe for continuing Ice Cream Week 2021!
Ice Cream Week is a themed week this summer where I am celebrating all things ice cream! I have tons of no-churn ice cream recipes on my site, so be sure to scroll all the way down to see my favorites.
You might be asking yourself, what is no-churn ice cream?
No-churn ice cream is silky, creamy ice cream that is made without the use of an ice cream maker or churner. Typically, ice cream is made by creating a custard or yogurt base followed by taking a few spins in an ice cream maker. The ice cream maker circulates the ice cream base, slowly freezing it over time by creating small ice crystals in the base. After some time, very soft ice cream emerges from the machine.
While the ice cream maker freezes the ice cream as it churns, it is also incorporating air into the ice cream. American ice cream usually has quite a bit of air whipped into it, making it light and fluffy. In contrast, Italian gelato has much less air whipped into the base, making for a thicker and creamier texture than American ice cream.
While using an ice cream machine is a perfectly delicious way of making ice cream, it requires a large single-use appliance that is heavy and difficult to store in small spaces. Instead, anyone with any sized kitchen can make no-churn ice cream without special equipment. These ice cream recipes are more accessible to everyone. Plus, once you get the hang of making no-churn ice cream, you can mix in any ingredients that you like to create your perfect ice cream flavor.
The most vital step of making no-churn ice cream is whipping the heavy whipping cream before mixing in the other ingredients. This step incorporates air into the ice cream, which gives the perfect final texture. Most ice cream recipes require whipping in some way.
Without whipping air into no-churn ice cream, your base will harden in the freezer until firm. The result will be a solid block of frozen snickers-flavored cream. While that actually sounds delicious, it is unfortunately not what we are going for.
Use either a whisk or a hand mixer to whip your heavy cream to stiff peaks. Soft peaks will not add enough air into the ice cream as it freezes. Too much air and whipped could separate the whipped cream. Be sure to carefully but thoroughly whip your cream before incorporating any other ingredients.
In the bowl of an electric mixer on medium-high speed, whip together the heavy cream and vanilla until stiff peaks form.
Now, fold in the sweetened condensed milk and sea salt into the whipped cream. Next, add in the Snickers chocolate bars along with 1/2 cup of the caramel sauce sand fold until fully incorporated.
Immediately pour the mixture into a 9×5 loaf pan (or small metal bowl), swirl the remaining caramel sauce atop the mixture and add additional chopped Snickers chocolate bars and freeze for 6-8 hours.
To serve, remove from the freezer and let sit for a couple of minutes to soften slightly and enjoy on a cone or in a dessert bowl.
Please enjoy these other no-churn ice cream recipes that I love, and you will too!