Go Back
+ servings
Ice cream cone and a spoon in a container of Loaded No-Churn Snickers Ice Cream.
Print Recipe
5 from 1 vote

Loaded No-Churn Snickers Ice Cream

Cool down with classic flavors of Snickers candy bars suspended in homemade ice cream! This creamy Loaded No-Churn Snickers Ice Cream is the perfect summer treat that combines both candy and ice cream. Kids and adults alike will love this sweet, dreamy ice cream recipe!
Prep Time10 minutes
Freezing Time:6 hours
Total Time6 hours 10 minutes
Course: Dessert
Keyword: caramel, chocolate, classic, creamy, dessert, easy, homemade, ice cream, indulge, no-churn, recipe, snickers, summer, sweet, vegetarian
Servings: 8 servings
Calories: 650kcal
Author: Shanika

Ingredients

  • 2 cups organic heavy whipping cream
  • 1 (14 oz.) can sweetened condensed milk, low-fat  (You can use full-fat also!)
  • 1 teaspoon vanilla extract
  • pinch of finely-ground sea salt
  • 1 cup caramel sauce, homemade or store-bought (See Notes!)
  • (13 oz.) package Snickers chocolate candy bars, chopped

Instructions

  • 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 ½ cup of the caramel sauce sand fold until fully incorporated.
  • Immediately pour 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 freezer and let sit for a couple of minutes to soften slightly and enjoy on a cone or in a dessert bowl.
  • Bon Appetit!

Notes

  • STORAGE: When kept in an air-tight container, ice cream lasts for about 2 weeks.
  • HOMEMADE CARAMEL SAUCE: Heat 1 cup brown sugar in a medium skillet over medium-high heat and stir constantly using a rubber spatula until clumps are formed. Add 6 Tbsps butter (cubed) and continue to stir until everything has melted and become a dark 'amber-like' color. Continue to stir consistently until fully melted and bubbly, about 2-3 minutes. Now, slowly whisk in ½ cup heavy cream and continue stirring until well incorporated and sauce has fully thickened. Remove from heat and allow to cool slightly before using. Set aside.
  • STORAGE (CARAMEL SAUCE): Leftover caramel sauce can be stored in a tightly sealed mason jar for up to two weeks. When ready to use, simply reheat sauce in the microwave at 15 second intervals until softened and at room temp.

Nutrition

Calories: 650kcal | Carbohydrates: 73g | Protein: 9g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 90mg | Sodium: 285mg | Potassium: 408mg | Fiber: 1g | Sugar: 68g | Vitamin A: 1106IU | Vitamin C: 2mg | Calcium: 237mg | Iron: 0.5mg