Nut-Free Snickers Ice Cream
Indulge in the rich and creamy decadence of Nut-Free Snickers Ice Cream, a sweet treat that channels the nostalgic flavors of your favorite candy bar — minus the nuts! This irresistible homemade ice cream combines a luscious vanilla base with chunks of nut-free nougat candy bars, swirls of gooey caramel sauce, and mini chocolate chips for a burst of texture and flavor in every bite. Topped off with a stunning marbled swirl of chocolate syrup and caramel, this no-bake, family-friendly dessert is a feast for both the eyes and the palate. Ready in just 30 minutes of prep time, it’s the perfect allergy-friendly indulgence for summer days, celebratory occasions, or a sweet pick-me-up anytime. Scoop up the creamy, nut-free goodness that everyone will adore!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 2 cups Heavy cream
- 0.75 cup Granulated sugar
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
- 0.33 cup Caramel sauce
- 1 cup Nougat candy bars (nut-free), chopped
- 0.5 cup Mini chocolate chips
- 0.33 cup Chocolate syrup
Instructions
In a medium-sized bowl, whisk together the whole milk, granulated sugar, and salt until the sugar is completely dissolved.
Stir in the heavy cream and vanilla extract.
Cover the mixture with plastic wrap and chill it in the refrigerator for at least 2 hours or overnight for best results.
Once the ice cream base is thoroughly chilled, pour it into your ice cream maker and churn according to the manufacturer's instructions, usually about 20-25 minutes.
While the ice cream is churning, gently heat the caramel sauce until slightly warm and set aside.
Once the ice cream has thickened to a soft-serve consistency, add the chopped nougat candy bars and mini chocolate chips into the ice cream maker during the last 5 minutes of churning, until well distributed.
Transfer half of the ice cream to a loaf pan or airtight container.
Drizzle half of the warm caramel sauce and half of the chocolate syrup over the layer of ice cream.
Layer the remaining ice cream on top and drizzle the rest of the caramel sauce and chocolate syrup.
Swirl the caramel and chocolate syrup layers gently with a knife to create a marbled effect.
Cover the ice cream with plastic wrap or a tight-fitting lid and freeze for at least 4 hours or until firm.
To serve, allow the ice cream to sit at room temperature for a few minutes to soften slightly for easier scooping.
Nutrition Facts
Calories |
4027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 222.4 g | 285% | |
| Saturated Fat | 132.5 g | 662% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 546 mg | 182% | |
| Sodium | 1605 mg | 70% | |
| Total Carbohydrate | 446.1 g | 162% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 406.6 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 503 mg | 39% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 823 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
