Gluten-Free No-Bake Snickers Ice Cream Cake
This indulgent, gluten-free no-bake Snickers ice cream cake layers caramel cream cheese, chocolate pudding, and whipped cream between gluten-free graham crackers, chopped Snickers bars, and salted peanuts. Topped with a glossy chocolate-caramel drizzle, this frozen dessert is a perfect make-ahead treat for warm days. Rich, creamy, and texturally satisfying, it's ideal for entertaining or satisfying your sweet tooth without turning on the oven.
Ingredients
Snickers Icebox Cake
- 1 package instant chocolate pudding mix 3.4–3.95 oz
- 1.75 cups whole milk
- 3 cups heavy whipping cream cold
- 1 cup confectioners’ sugar
- 2 teaspoons pure vanilla extract
- 16 oz full-fat cream cheese at room temperature
- 0.5 cup caramel sauce
- 2 boxes gluten-free graham crackers
- 0.75 cup salted peanuts chopped
- 36 pieces mini Snickers bars chopped, about 11 oz
Chocolate Caramel Topping
- 1.5 tablespoons coconut oil
- 3 oz milk chocolate good quality, chopped
- 2 tablespoons caramel sauce warmed
Instructions
Prepare Fillings
- In a medium bowl, whisk together the instant chocolate pudding mix and whole milk until smooth. Refrigerate for 10–15 minutes until set.
- In a separate bowl, whip the cold heavy cream with confectioners’ sugar and vanilla using an electric mixer on medium-high speed until stiff peaks form.
- In another bowl, beat the cream cheese until fluffy (about 2–3 minutes), then add caramel sauce and mix until combined. Gently fold in ½ cup of the whipped cream using a spatula to create the caramel cream cheese layer.
Assemble the Cake
- Line a 9x5-inch loaf pan with plastic wrap, leaving overhang on all sides.
- Spread 1 cup of whipped cream evenly across the bottom of the pan. Refrigerate remaining whipped cream for later.
- Top with a layer of gluten-free graham crackers, gently pressing them into the whipped cream.
- Spread 1 cup of the caramel cream cheese mixture evenly over the graham crackers.
- Add half of the chocolate pudding over the cream cheese layer and spread to the edges.
- Sprinkle ⅓ of the chopped Snickers and ¼ cup chopped peanuts over the pudding. Press gently.
- Repeat the layering: graham crackers, 1 cup caramel cream cheese, remaining chocolate pudding, ⅓ chopped Snickers, ¼ cup chopped peanuts.
- Finish with a final layer of graham crackers. Cover the top with plastic wrap and refrigerate overnight to allow crackers to soften.
Finish the Cake
- When ready to serve, uncover and invert the cake onto a serving plate. Remove plastic wrap.
- Spread reserved whipped cream over the top and sides of the cake.
Chocolate Caramel Topping
- Melt coconut oil in a small saucepan. Remove from heat and stir in chopped milk chocolate until smooth. Let cool.
- Drizzle the cooled chocolate over the cake. Top with remaining chopped peanuts and Snickers, pressing gently.
- Finish with a drizzle of warmed caramel sauce. Refrigerate for 1 hour before serving, or freeze for 1 hour for cleaner slicing.
Notes
- Chill the cake overnight to ensure the graham crackers soften properly.
- Freeze the cake for 1 hour before serving for cleaner slices.
- You can substitute Cool Whip or a dairy-free alternative if preferred.