Description
The Chocolate Caramel Ice Cream Cake is a lavish dessert that layers the rich textures and flavors of chocolate and caramel with the cool creaminess of ice cream. This dessert is not just a treat to the taste buds but also a visual delight, perfect for special occasions or as a decadent weekend treat.
Ingredients
For the Crust + Cookie Crumbs:
18 chocolate graham crackers, pulverized into crumbs (about 3 cups)
¼ cup granulated sugar
1 teaspoon salt
12 tablespoons unsalted butter (1 ½ sticks), melted
For the Ganache:
1 ¼ cups heavy cream
12 ounces semisweet chocolate chips
For the Salted Caramel:
1 cup sugar
1 tablespoon light corn syrup
½ cup heavy cream
4 tablespoons unsalted butter (½ stick)
¾ teaspoon salt
1 teaspoon vanilla extract
Assembly:
2 half-gallons vanilla ice cream
2 teaspoons flaky sea salt
Instructions
Crust + Cookie Crumbs: Combine chocolate graham cracker crumbs, sugar, and salt. Mix in melted butter until moistened. Press half into a 9-inch springform pan. Spread the rest on a baking sheet and freeze both for 30 minutes.
Ganache: Heat cream until it bubbles. Remove from heat, add chocolate chips, and stir until smooth.
Salted Caramel: Melt sugar with corn syrup in a pan until amber. Carefully add cream and butter, stirring rapidly. Cook until darkened, then remove from heat, add salt and vanilla.
Assembly: Pour half of ganache over crust, sprinkle with sea salt, and freeze. Add a layer of ice cream, freeze, then add chocolate crumbs and most caramel. Add final ice cream layer, freeze, top with remaining ganache, crumbs, caramel, and sea salt.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
Nutrition
- Calories: 980