Virpi and Tuulia say, "This ice cream cake was created after a request from one of our readers who wanted a healthier version of her favorite ice cream flavor, Snickers. The outcome was magnificent; we hope all you peanut and chocolate lovers will fall in love with this as deeply as we did!"
Chocolate sauce frosting(pg. 182 in N'Ice Cream), or use your favorite
Crushed hazelnuts, for garnish
Line a 3.5 x 7.5-inch (9 x 19-cm) loaf pan with parchment paper. Set aside.
Open the coconut milk can and scoop the thick white cream into a blender. Add the bananas, peanut butter, and vanilla and blend until smooth.
Pour the ice cream mixture into the prepared loaf pan.
In a small bowl, mix the peanuts with the salt, scatter the mixture on top of the ice cream, and set aside.
Combine all the caramel filling ingredients in a blender and blend until smooth, adding more water if needed to achieve the consistency of a smooth caramel sauce.
Pour about half the caramel filling over the ice cream. Reserve the remaining caramel filling. Place the pan into a freezer for about 3 hours, or until solid.
Remove the ice cream cake from the pan and place it onto a serving plate.
Pour the reserved caramel filling on top, then pour the chocolate frosting over the caramel sauce. Sprinkle with some crushed hazelnuts. Let the cake thaw slightly (this will make it easier to cut), serve, and enjoy!