Indulge in this decadent and delightful ice cream cake that combines layers of rich chocolate, creamy caramel, and smooth vanilla ice cream. Perfect for any celebration!
Ingredients:
For the Crust + Cookie Crumbs:
18 chocolate graham crackers, pulverized into crumbs (about 3 cups)
1/4 cup granulated sugar
1 teaspoon salt
12 tablespoons unsalted butter (1 1/2 sticks), melted
For the Ganache:
1 1/4 cups heavy cream
12 ounces semisweet chocolate chips
For the Salted Caramel:
1 cup sugar
1 tablespoon light corn syrup
1/2 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter
3/4 teaspoon salt
1 teaspoon vanilla extract
Assembly:
2 half-gallons vanilla ice cream
2 teaspoons flaky sea salt
Directions:
Make the Crust + Cookie Crumbs:
Combine chocolate graham cracker crumbs, sugar, and salt in a bowl.
Stir in melted butter until crumbs are moistened.
Press half of the mixture into the bottom of a 9-inch springform pan to form a crust.
Spread the remaining crumbs on a baking sheet.
Freeze both the crust and crumbs for at least 30 minutes.
Make the Ganache:
Heat the heavy cream in a saucepan until it begins to bubble.
Remove from heat and add chocolate chips, stirring until melted and smooth.
Make the Salted Caramel:
In a saucepan over medium heat, melt the sugar with corn syrup, stirring constantly until the mixture turns a deep amber color.
Carefully add the heavy cream and butter (the mixture will bubble vigorously).
Stir until smooth, then cook for an additional 2-3 minutes until slightly thickened.
Remove from heat, add salt and vanilla, and allow to cool.
Assemble the Cake:
Spread a layer of ganache over the frozen crust and sprinkle with a pinch of flaky sea salt. Freeze for 30 minutes.
Add one layer of softened vanilla ice cream over the ganache. Smooth it out and freeze for another 30 minutes.
Sprinkle the frozen crumbs over the ice cream layer and drizzle most of the cooled salted caramel over the crumbs.
Add the second layer of softened vanilla ice cream, smoothing it out evenly.
Top with the remaining ganache, a sprinkle of cookie crumbs, a drizzle of the remaining salted caramel, and a pinch of flaky sea salt.
Freeze the assembled cake for at least one hour, or until firm.
Serving:
Remove the cake from the springform pan and transfer it to a serving platter.
Slice and serve immediately.
Additional Information:
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes (plus additional freezing time)
Servings: 16
Calories: Approximately 933 kcal per serving
Enjoy this rich and luxurious ice cream cake with friends and family for a truly special treat!
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