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This Snickers ice cream recipe is the ultimate no-churn treat. It is ultra-creamy, loaded with chunks of Snickers bars, and finished with a rich fudge swirl. No ice cream maker needed! Just whip, fold, and freeze for a homemade candy-bar ice cream that’s as easy as it is tasty.
about this Snickers Ice Cream
There’s something nostalgic about chocolate, caramel, peanuts, and creamy vanilla ice cream—and this Snickers ice cream recipe brings it all together in one scoopable dessert. It makes almost two quarts of candy-studded, ultra-creamy ice cream with a bold swirl of fudge on top. Every bite is loaded with texture, from the smooth base to crunchy, chewy Snickers chunks.
You only need a few pantry staples, a hand mixer or stand mixer, and a loaf pan. This is a no-churn ice cream recipe that’s beginner-friendly and requires zero special equipment. Just a few ingredients and a loaf pan are all you need for a dessert that feels like a special occasion treat with almost no effort.
No churning and no complicated steps. Just pure creamy bliss layered with candy. It’s the kind of dessert that looks impressive but takes minimal effort, making it a go-to for entertaining or weeknight cravings.
As a kid, I was borderline obsessed with Snickers ice cream bars. Every summer outing meant I was gunning for one of those caramel-drizzled, chocolate-coated treats. This homemade version brings back those memories in the best way: cool, creamy, and crammed with candy. It’s the dessert I want at BBQs, potlucks, or when trying to use up leftover Halloween candy.
This recipe is kid-friendly, crowd-pleasing, and easily customizable. Serve it up at a summer party or stash it in the freezer for whenever your sweet tooth hits.
Why You’ll Love This Recipe
It’s everything you love about Snickers bars, turned into an ultra-creamy, no-churn ice cream that takes just 15 minutes to prep.
- It’s freezer-friendly and holds up well for weeks.
- The base is super adaptable and easy to tweak if desired.
- Creamy texture without eggs, stabilizers, or complicated steps.
- Customizable with other candy bars or extra mix-ins.
ingredients
Heavy cream. Use cold heavy cream or heavy whipping cream for the best texture. Avoid half-and-half or light cream—they won’t whip properly.
Vanilla extract. Pure vanilla extract gives the richest flavor, but imitation works in a pinch.
Sweetened condensed milk. This adds sweetness and a dense, velvety texture. Do not swap for evaporated milk.
Chopped Snickers candy bars. Use fun-size bars for easy chopping. Let them sit out a bit before folding them in so they don’t turn rock solid in the freezer.
Hot fudge. Store-bought or homemade works! It gets swirled on top for a bold hit of chocolate flavor and that gooey texture.
Chopped peanuts. Optional for a crunch on top!
this recipe’s must-haves
A stand mixer or hand mixer is essential for whipping the heavy cream into stiff peaks. You’ll want the largest bowl from your set of mixing bowls if you are using a hand mixer.
Use a flexible rubber spatula to fold everything gently. A 9×5-inch loaf pan works well for freezing and serving, but any freezer-safe container of a similar size will do.
Plastic wrap helps keep ice crystals from forming on top. When you’re ready to serve, grab your ice cream scoop.
here’s how to make snickers ice cream
mix
In the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until it forms stiff peaks. Add vanilla extract and beat until just combined.
fold
Add the sweetened condensed milk to the whipped cream, folding gently until combined. Add in chopped Snickers bars, folding again until just combined.
spread
Add the mixture to a 9×5-inch loaf pan. Spread into an even layer.
If you want, you can top it with a thick line of hot fudge on top (cooled to room temp). Then swirl it in on top! Top with more chopped Snickers and peanuts.
freeze
Cover with plastic wrap and freeze for at least 5 to 6 hours or overnight before enjoying.
Tips for Success
- Whip the cream just until stiff peaks form. Over-whipping can lead to an icy or grainy texture.
- Chill your mixing bowl and beaters beforehand to help the cream whip up fluffier and more quickly.
- Let the chopped Snickers sit out at room temperature for a few minutes before folding them in so they don’t freeze into hard chunks.
- Swirl in hot fudge or caramel just before freezing to add pockets of flavor and create a gorgeous look.
variations
If you’re into peanut butter, try folding in a spoonful with the sweetened condensed milk for a rich, nutty twist.
Make ice cream bars by freezing the ice cream in silicone molds with popsicle sticks for individual servings.
Swap the Snickers for any of your favorite candy bars. Reese’s, Twix, and Kit Kat all work great and bring their own unique flavor combinations into this easy ice cream base.
More Ice Cream Recipes You’ll Want to Try: Honeycomb Ice Cream I Lavender Honey Ice Cream I PB&J Ice Cream I Oreo Ice Cream
Can I make this without an ice cream maker?
Yes, this is a no-churn recipe that’s totally beginner-friendly. Plus, no special equipment is needed.
Do I need to freeze it before serving?
Yes, you’ll need to freeze it for at least 6 hours. For the best texture, freezing overnight is ideal.
Can I swap the candy?
Absolutely. Milky Way, Twix, Reese’s, or any of your favorite bars will work well here.
How long does it keep in the freezer?
Up to 2 months in an airtight container. It may firm up over time, so let it sit out briefly before scooping.
Can I make this ahead for a party?
It’s a great make-ahead dessert and serves about 12 people easily!
What if I don’t like peanuts?
You can use peanut-free candy or mix in crushed cookies, pretzels, or even caramel bits instead.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with this snickers ice cream
For extra crunch and contrast, sprinkle crushed pretzel crisps or chunks of Mini Chocolate Chip Cookies over the top just before serving.
Add a handful of fresh berries for a tart pop that balances the richness of the ice cream. Strawberries, raspberries, or even blueberries are fantastic choices.
Turn it into a full sundae with a drizzle of hot fudge and a dollop of whipped cream. Or build a banana ice cream sundae for a fun twist on the classic banana split.
This Snickers ice cream is also incredible served on top of a warm, gooey dessert. Serve a scoop of Snickers ice cream on top of these rich, chewy coffee brownies or triple chocolate brownies.
Add a scoop to a sizzling skillet brownie straight from the oven or top off a warm pizookie for two.
💬 behind the recipe
This recipe was inspired by my childhood obsession with Snickers ice cream bars. Every summer trip to the pool meant one thing: getting my hands on that chocolate-covered, caramel-drizzled goodness. This homemade version captures all those nostalgic flavors in a way that feels even more indulgent, but without waiting for the ice cream truck. It’s a dessert that checks every box: creamy, crunchy, sweet, salty, and ridiculously easy.
how to store
Store: Keep in an airtight container with plastic wrap pressed directly on the surface to prevent freezer burn. Keeps for up to 2 months.
Freeze: Long-term freezing is fine, but the ice cream may become firmer over time. Let it sit at room temp for 5 to 10 minutes before scooping.
more of our favorite candy fixes
If you’re looking for more candy-inspired treats, try these crisp and fun-to-eat candy apple slices. For something richer, these gooey Snickers caramel cheesecake bars hit every sweet spot. Or switch it up with a more elegant bite with these chocolate-dipped candied orange slices are sweet, zesty, and dipped in just the right amount of dark chocolate.
Finally, if you make this snickers ice cream recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Snickers Ice Cream
equipment
- rubber spatula
- plastic wrap
- Ice cream scoop
ingredients
- 2 cups heavy cream
- 1/2 tsp vanilla extract
- 14 oz sweetened condensed milk 14 oz can
- 10 Snickers Candy Bars, 1.56 ounce chopped + more for topping
- 1/4 cup hot fudge
- 1/4 cup chopped peanuts
instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until it forms stiff peaks. Add vanilla extract and beat until just combined.
- Add the sweetened condensed milk to the whipped cream, folding until combined. Add in chopped Snickers bars, folding again until just combined.
- Add the mixture to a 9×5-inch loaf pan. Spread into an even layer. Optional: Swirl in hot fudge on top. Then top with more chopped Snickers and peanuts.
- Cover with plastic wrap and freeze for 5 to 6 hours (or overnight).
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about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
