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Caramel Chocolate Ice Cream Cake Recipe
Ingredients:
- Pinch of salt
For the Whipped Cream Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional Toppings:
- Chocolate sauce
- Caramel sauce
- Chocolate shavings or curls
- Chopped nuts
Instructions:
1. Prepare the Crust:
- In a medium bowl, mix the chocolate cookie crumbs and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer.
- Place the pan in the freezer to set while you prepare the ice cream layers.
2. Prepare the Ice Cream Layers:
- Spread the softened vanilla ice cream over the crust in an even layer. Freeze for 30 minutes or until firm.
- Spread the softened chocolate ice cream over the vanilla layer. Freeze for another 30 minutes or until firm.
- Spread the softened caramel ice cream over the chocolate layer. Freeze for at least 2 hours or until the ice cream layers are completely set.
3. Make the Caramel Sauce:
- In a medium saucepan, heat the sugar over medium heat, stirring constantly until it melts and turns a deep amber color.
- Carefully add the butter and stir until melted and combined.
- Slowly pour in the heavy cream, continuing to stir until the mixture is smooth.
- Remove from heat and stir in the vanilla extract and salt. Let the caramel sauce cool to room temperature.
4. Prepare the Whipped Cream Topping:
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- In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Assemble the Cake:
- Remove the ice cream cake from the freezer and release it from the springform pan.
- Drizzle caramel sauce over the top of the cake.
- Pipe or spread the whipped cream topping over the caramel sauce.
- Drizzle additional caramel sauce and chocolate sauce over the whipped cream if desired.
- Garnish with chocolate shavings, curls, or chopped nuts.
6. Serve:
- Slice the ice cream cake with a warm knife to ensure clean cuts.
- Serve immediately and enjoy!
Tips:
- To soften the ice cream, leave it at room temperature for about 10-15 minutes or until it’s spreadable.
- You can customize the ice cream flavors to your liking or add layers of cookie crumbs or fudge between the ice cream layers.
- Store the ice cream cake in the freezer, and let it sit at room temperature for a few minutes before serving to make slicing easier.
Enjoy your indulgent caramel chocolate ice cream cake!
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