Snickers Crunchy Peanut Butter Ice Cream

What is it?

Translating a confectionery bar into ice cream means solving the caramel first. Caramel that flows at room temperature turns solid at freezer temperature, so a frozen version has to be reformulated with more sugar and less water to stay soft enough to be recognisable. The peanuts are the part that transfers unchanged. A nut has almost no water in it, so it neither freezes hard nor goes soft, which is why it's the one element that eats the same in both formats. The coating changes too. A chocolate shell on something frozen needs more cocoa butter than a bar wrapper does, since it has to stay adhered and brittle against ice rather than against nougat.