Hi everyone; I hope you all are doing fine, and that you had a great weekend.
If you follow me on Instagram or have tried to access my blog for the last week.
You have probably read/ notice that my blog was hacked, they deleted everything both from my blog and even went into my server and deleted my backoff, luckily we have always extra backoff that we were able to use.
Between all this, I have been in Oslo last weekend at the baking fair, meeting so many of you amazing people, and I just came back from the fair in Denmark, where I also met so many of you as well.
I´m so happy now that my blog works again and I look forward to sharing new recipes.
If you thought that I would share a Halloween recipe, I need to disappoint you.

Instead, I´m sharing a recipe today for Snickers Ice Cream.
This snickers ice cream is Delicious all year round. It is easy to make and the perfect dessert for the weekend.

This Snickers Ice Cream is made with my best recipe of homemade vanilla ice cream, the middle is filled with salted caramel combined with salted peanuts. the top is covered in ground dark chocolate.

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This snickers ice cream is for all of you who have a sweet tooth, and for those that love snickers bar, I think you are going to love this ice cream version.

Snickers Ice Cream

Caramel sauce

  • 200 ml heavy cream
  • 40 gram unsalted butter
  • 1/2 vanilla bean, split lengthwise and seeds scraped out
  • 85 ml glucose syrup or light corn syrup
  • 125 gram white sugar
  • pinch of fine sea salt

The Best Vanilla Bean Ice Cream

  • 6 large egg yolks, room temp
  • 1 vanilla bean, split lengthwise and seeds scraped out
  • 240 gram white sugar
  • 60 ml water
  • 500 ml heavy cream, cold
  • 250 gram  Mascarpone, cold
  • 2 tablespoon glucose ( optional see tip)

Filling /Topping

  • caramel sauce ( see recipe above↑)
  • 100 gram salted peanuts
  • 100 gram ground dark chocolate 70% for topping


To better synchronize the downtime in both recipes, start making the vanilla ice- cream / while you are mixing the ingredients for the ice cream in your stand-mixer, start making the caramel sauce.

Directions for the caramel sauce 

in a small saucepan, add the diced unsalted butter, vanilla bean seeds, and pod, and heavy cream.

Place over medium-low heat to melt the butter. Do not boil.

Put the white sugar and light corn syrup in a medium saucepan set over medium -high-heat, (Do not stir at this point or you risk crystallizing your syrup.)

Cook without stirring until the sugar starts to caramelize around the outside of the pan. ( keep an eye on it)

Use a wooden spoon when you see the sugar/glucose starts to caramelized
Once all of the sugar has caramelized to a rich golden brown, but not dark brown remove from heat.

Carefully stir in the warm heavy cream/ vanilla/butter mixture, a little at the time ( be very careful, as it will bubble up and steam like crazy) add the sea salt.

Return the saucepan over low-medium heat and stir for 4 minutes. ( put on a timer, make sure it is exactly 4 minutes or your caramel will be to firm)

Cool the caramel sauce in the pan for 5 minutes, carefully fish out and discard the vanilla bean pod

Directions For  The Best Vanilla Bean Ice Cream

Ground your chocolate in a food processor or use a grinder or a box grater. and set aside for now.

Place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment, Split the vanilla beans lengthwise, and use the tip of a sharp knife to scrape out the seeds. Add the vanilla seeds in the bowl with the egg yolks. ( Discard  the vanilla bean or place in  a jar with sugar  it gives a great vanilla flavor to your sugar)

Mix the egg yolks and vanilla bean seeds on medium-high speed for 8 minutes.

In the meantime, In a medium saucepan add the sugar and water, (without stirring) set over medium-low heat bring to a boil and simmer until an instant-read thermometer registers  112C/233F°

When the sugar syrup has reached the correct temperature, With the mixer on low, slowly pour in a small amount of the syrup to the whipped egg yolks mixture. immediately beat on high speed for 5 seconds.
Then slowly add in the remaining syrup. 

Continue mixing on high speed until the mixture thickens and forms ribbons when lifting the beaters. ( about 8 minutes)

 In the meantime, in a large bowl using an electric beater place the mascarpone, pour over the heavy cream. Whip on low speed for one minute.

Then continue whipping the mixture on medium speed until soft peaks form, check if the egg/sugar mixture is ready, then pour the whipped egg/sugar mixture over the whipped mascarpone/cream mixture.

Combine with a silicon spatula, Scrape the side and the bottom of the bowl to make sure it is all combined, then with your electric beater whip it up for a few minutes until slightly thickened.

Add parchment paper into your ice cream container if you are using a baking dish  30 x 18 cm ( 12 x 1 -8 inch) like I do, or use a deep/large ice cream container.

Pour the caramel sauce over the salted peanuts, combine with a spoon.

Pour half of the vanilla ice cream mixture into a large ice cream container, then scoop/spread the peanut/salted caramel mixture on top of the first ice cream layer.

Pour the rest of the vanilla ice cream on top, if needed spread it evenly with a spoon. Cover the top with ground dark chocolate, carefully with your beautiful hands pat the ground chocolate lightly down into the ice cream so it stays attached to the ice cream after it is frozen.

Freeze the ice-cream at least 6 hours before enjoying this delicious Snickers Ice Cream.

Keeps well in the freezer for up to 2 weeks.

Allow the Snickers Ice Cream to stand at room temperature for at least 15-20 minutes before serving.

Scoop and enjoy it is so incredibly delicious.

Have a wonderful day you all, Love Manuela xoxo

Step by step for snickers ice cream

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