Description
Chocolate caramel ice cream cake delivers a luxurious dessert experience blending rich chocolate layers with silky caramel swirls. Sinful chocolate sponge and creamy caramel ice cream create a perfect indulgence that will make palates dance with pure delight.
Ingredients
Scale
Chocolate Caramel Ice Cream Cake
Main Ingredients:
- 18 chocolate graham crackers, pulverized into crumbs
- 2 half-gallons vanilla ice cream
- 12 ounces (340 grams) semisweet chocolate chips
- 1 cup (200 grams) sugar
Crust and Binding Ingredients:
- 12 tablespoons (170 grams) unsalted butter
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon salt
- 1 tablespoon light corn syrup
Flavor and Finishing Ingredients:
- 1 ¼ cups (300 milliliters) heavy cream
- 4 tablespoons (57 grams) unsalted butter
- ½ cup (120 milliliters) heavy cream
- 1 teaspoon vanilla extract
- ¾ teaspoon salt
- 2 teaspoons flaky sea salt
Instructions
- Craft a textured foundation by pulverizing chocolate graham crackers into fine crumbs, combining with granulated sugar and a pinch of salt.
- Incorporate melted unsalted butter into crumb mixture until uniformly moistened and compact.
- Divide the crumb blend, pressing half firmly into a 9-inch (23-centimeter) springform pan’s base to create a dense crust.
- Scatter remaining crumbs onto a chilled baking sheet, then refrigerate both crust and loose crumbs for approximately 30 minutes to solidify.
- Prepare ganache by gently heating heavy cream until tiny bubbles form around the edges, removing from direct heat.
- Gradually whisk premium chocolate chips into warm cream, stirring continuously until achieving a silky, glossy consistency.
- Create salted caramel by gradually melting granulated sugar with light corn syrup in a heavy-bottomed saucepan, watching carefully until it transforms into a rich amber hue.
- Cautiously introduce room-temperature heavy cream and unsalted butter, stirring vigorously to prevent crystallization.
- Continue cooking caramel until it deepens in color, then immediately remove from heat, incorporating kosher salt and pure vanilla extract.
- Initiate cake assembly by spreading half the prepared ganache over the chilled crust, sprinkling flaky sea salt for enhanced flavor complexity.
- Freeze assembled base for 15-20 minutes to set ganache layer.
- Carefully spread first ice cream layer, ensuring even distribution, then return to freezer for 30 minutes.
- Sprinkle chocolate cookie crumbs generously and drizzle most of the prepared caramel sauce across the surface.
- Add final ice cream layer, smoothing with an offset spatula for pristine presentation.
- Freeze the entire dessert for 2-3 hours until completely solid.
- Finish by decorating with remaining ganache, reserved cookie crumbs, caramel drizzle, and delicate sea salt crystals.
Notes
- Chill ingredients and tools beforehand to ensure smooth assembly and perfect layering of this decadent dessert.
- Use high-quality chocolate and cocoa powder for richer, more intense flavor that elevates the entire cake’s taste profile.
- Freeze each layer for at least 30 minutes to create distinct, clean layers and prevent mixing of different components.
- Work quickly when handling caramel and ganache to maintain proper consistency and prevent crystallization or burning.
- Select premium vanilla ice cream or experiment with complementary flavors like coffee or salted caramel for unique variations.
- Allow cake to soften slightly at room temperature for 5-10 minutes before serving to enhance texture and make slicing easier.
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 562 kcal
- Sugar: 47 g
- Sodium: 362 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 98 mg