Snickers Ice Cream Pie Recipes

SNICKERS ICE CREAM PIE

Steps:

• In a food processer, place the graham crackers or cookies. Pulse to the desired consistency.
• Melt the butter In a microwave safe pan.
• Mix the butter and the crumbs, then press them into a 9" pie pan.
• Place the pie pan and cookie crust into the freezer for about 20-30 minutes.
• Then take the ice cream and stir it a little, then place it into the pie crust.
• Smooth it with a metal spoon, and place it back into the freezer for 45-60 minutes.
• Next place the caramel on top of the ice cream and then add the nuts.
• Press the nuts into the mixture with a spoon or spatula.
• Next place the mixture back into the freezer for 15 minutes.
• Place the chocolate chips into the microwave safe pan and place in the microwave on power level 5, cooking the chips in 30 second intervals, until the chocolate is melted.
• Thinly spread the chocolate on top of the pie, working quickly as it tends to set back up quickly.
• Top with the chopped snicker bars and return the pie back to the freezer.
• Allow to freeze for 2 hours or more.
• Remove from the freezer a few minutes before serving so it will have time to soften, and you will be able to cut it.
• You may want to add additional caramel for garnishing, but I find that it is plenty sweet without it.

EASY FROZEN SNICKERS ICE CREAM PIE

Steps:

• Whip together your heavy whipping cream.
• In a large bowl, combine your whipped cream with the sweetened condensed milk.
• Add vanilla, and 1 cup chopped snickers to the mixture. Combine well.
• Pour into your store-bought pie shell. Place in the freezer for two hours. This is what will give it the creamy ice cream texture that you want!
• Once ready, take it out of the freezer and add your toppings. Drizzle chocolate syrup and caramel topping on top of the Snickers Ice Cream Pie.
• Lastly, add 1 cup more chopped Snickers candy to finish the pie. Serve immediately and place any extras in the freezer after cutting.

ULTIMATE SNICKERS ICE CREAM PIE

Steps:

• Add 30 Oreos to the bowl of a food processor. (Or you can do this step by hand.) Pulse until completely crumbled. Drizzle in the melted butter and puree until evenly combined, stopping to scrape the sides of the bowl down once if needed. Press the mixture evenly into the bottom of a 9-inch pie pan. Freeze for at least 15 minutes before adding ice cream.
• Dice the Snickers bars and remaining Oreos and set aside. While the crust freezes, set the chocolate ice cream out on the counter to thaw until slightly softened. Then remove the crust from the freezer, and gently spoon the ice cream into the pie crust to fill it up about halfway, smoothing the top so that it is nice and flat. Sprinkle half of the Oreos and Snickers pieces evenly on top of the chocolate ice cream layer. Then drizzle with caramel sauce and magic shell, and sprinkle with a pinch of flaky sea salt. Return to the freezer and chill until firm, at least 30 minutes.
• Set the vanilla ice cream out on the counter to thaw for about 10-15 minutes, until slightly softened. Gently spoon the vanilla ice cream on top of the chocolate layer, smoothing the top with a spoon. Sprinkle the remaining Oreos and Snickers pieces evenly on top of the vanilla ice cream layer. Then drizzle with caramel sauce and magic shell, and sprinkle with a pinch of flaky sea salt. Return to the freezer and chill until firm, at least 30 minutes.
• Then slice, serve and enjoy!

SNICKER'S ICE CREAM PIE

Steps:

• Take ice cream out of freezer and let soften for at least 15-20 minutes.
• Chop up 4 Snickers bars into quite small pieces. Put ice cream in large bowl, and stir in Snickers Pieces and 1/4 cup caramel sauce.
• Spread softened ice cream into prepared pie crust.
• Cut up remaining 3 Snickers bars and sprinkle over ice cream pie. Lightly press down into ice cream. Then drizzle 2 tbl. of hot fudge and caramel sauce over pie.
• Freeze for at least 4 hours, or until firm.

EASY SNICKERS BAR PIE

Steps:

• In a large mixing bowl, beat cream cheese, sugar and peanut butter until creamy.
• Stir in chopped candy bars.
• Gently fold in the Cool Whip just until mixed.
• Pour into crusts and refrigerate overnight.