Description
Indulgent chocolate caramel ice cream cake delivers a luxurious dessert experience that combines rich chocolate layers with creamy caramel. Smooth chocolate and caramel elements create a memorable treat you’ll savor with each delightful bite.
Ingredients
Scale
- 2 half-gallons vanilla ice cream
- 18 chocolate graham crackers (pulverized into crumbs)
- 12 oz (340 g) semisweet chocolate chips
- 1 cup (200 g) sugar
- 12 tbsps (170 g) unsalted butter
- ¼ cup (50 g) granulated sugar
- 1 tsp salt
- 1 tbsp light corn syrup
- 1 ¼ cups (300 ml) heavy cream
- 4 tbsps (57 g) unsalted butter
- ½ cup (120 ml) heavy cream
- 1 tsp vanilla extract
- ¾ tsp salt
- 2 tsp flaky sea salt
Instructions
- Crust Creation: Pulverize chocolate graham crackers with granulated sugar and salt, then blend with melted unsalted butter until uniformly moistened. Press half the mixture firmly into a 9-inch springform pan base, spreading remaining crumbs on a chilled baking sheet. Refrigerate both for 30 minutes to set.
- Ganache Preparation: Heat heavy cream until tiny bubbles form around edges, then remove from heat. Gradually whisk premium chocolate chips into warm cream, stirring continuously until achieving a silky, glossy texture.
- Caramel Crafting: Melt 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. Cook until color deepens, then remove from heat and incorporate kosher salt and pure vanilla extract.
- Initial Layer Assembly: Spread half the prepared ganache over the chilled crust, sprinkling flaky sea salt for enhanced flavor complexity. Freeze for 15-20 minutes to set ganache layer.
- Ice Cream Layering: Carefully spread first ice cream layer, ensuring even distribution. Sprinkle chocolate cookie crumbs and drizzle most of the caramel sauce across the surface. Add final ice cream layer, smoothing with an offset spatula for pristine presentation.
- Final Freezing and Decoration: Freeze the entire dessert for 2-3 hours until completely solid. Complete by adorning with remaining ganache, reserved cookie crumbs, caramel drizzle, and delicate sea salt crystals.
Notes
- Chill Equipment: Refrigerate pan, baking sheet, and utensils beforehand to maintain ingredient integrity and support structural stability during cake assembly.
- Temperature Control: Work swiftly when handling warm ingredients like ganache and caramel to prevent unwanted melting and ensure precise layering.
- Texture Precision: Use an offset spatula for smooth, even ice cream layers and minimize air pocket formation during spreading.
- Salt Selection: Choose high-quality flaky sea salt for garnishing to elevate flavor complexity and provide delightful textural contrast in the final dessert.
- Prep Time: 45 minutes
- Category: Desserts, Snacks
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 564
- Sugar: 41 g
- Sodium: 300 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 87 mg