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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.
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Prep Time 45 minutes
Chilling/Freezing Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Method Notes

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

Method
 

Prepare Fillings
  1. In a medium bowl, whisk together the instant chocolate pudding mix and whole milk until smooth. Refrigerate for 10–15 minutes until set.
  2. 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.
  3. 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
  1. Line a 9x5-inch loaf pan with plastic wrap, leaving overhang on all sides.
  2. Spread 1 cup of whipped cream evenly across the bottom of the pan. Refrigerate remaining whipped cream for later.
  3. Top with a layer of gluten-free graham crackers, gently pressing them into the whipped cream.
  4. Spread 1 cup of the caramel cream cheese mixture evenly over the graham crackers.
  5. Add half of the chocolate pudding over the cream cheese layer and spread to the edges.
  6. Sprinkle ⅓ of the chopped Snickers and ¼ cup chopped peanuts over the pudding. Press gently.
  7. Repeat the layering: graham crackers, 1 cup caramel cream cheese, remaining chocolate pudding, ⅓ chopped Snickers, ¼ cup chopped peanuts.
  8. 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
  1. When ready to serve, uncover and invert the cake onto a serving plate. Remove plastic wrap.
  2. Spread reserved whipped cream over the top and sides of the cake.
Chocolate Caramel Topping
  1. Melt coconut oil in a small saucepan. Remove from heat and stir in chopped milk chocolate until smooth. Let cool.
  2. Drizzle the cooled chocolate over the cake. Top with remaining chopped peanuts and Snickers, pressing gently.
  3. 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.