Make My Day Camp: Salted Caramel Chocolate Ice Cream Cake

Thursday, August 11, 2022

Salted Caramel Chocolate Ice Cream Cake

I made this for Jeff's birthday last weekend and it was a big hit - unlike some past desserts (I'll never hear the end of the whole 'frozen milk dud jawbreaker' ice cream cake hahaha!!). I was inspired by a recipe I found on Pinterest, then changed it up a bit. I mostly changed it up a bit because she made her own ganache and caramel sauce and I have both of those on hand and figured I'd skip a couple steps hahahha. Yes, sometimes skipping steps is ok ;) Here's how I made it and I'll link the inspo recipe after.

1 (12.5 oz) Keibler fudge graham crackers (minus 1 that I couldn't resist eating)
2 T. sugar
pinch of coarse salt
6 T. melted unsalted butter
2 half gallons vanilla ice cream with caramel swirls
caramel sauce
milk chocolate hot fudge sauce (we like Sanders for both sauces)
mini chocolate chips
cool whip
chocolate magic shell
caramel magic shell

Spray a 9" springform with non-stick cooking spray and line with foil or plastic wrap and spray again.

Crush the graham crackers in a food processor (or by hand - put in a big ziplock bag and smash) into crumbs. Mix with the sugar, salt, and melted butter - remove a handful of the crumbs for later and firmly press the rest into the bottom of the prepared pan. Spread a thin layer of chocolate sauce on top of the crust. Put in the freezer for a few minutes.

Meanwhile, let 1 of the half gallons of ice cream sit out until it gets soft enough to spread.

Remove the crust from the freezer, spread with the softened ice cream. Drizzle some hot fudge and caramel sauce over the ice cream, top with the reserved graham cracker crumbs and sprinkle on some mini chocolate chips. Put back in the freezer to firm the ice cream back up.

While that layer is freezing, remove the other half gallon of ice cream from the freezer and let it sit out until it gets soft enough to spread.

Once the first layer is firm, remove it from the freezer and add the second half gallon of ice cream. Add a layer of cool whip and put back in the freezer to firm up. Note: this is a birthday cake and (obviously) it's too hard to try to insert candles when serving - this time I was smart enough to put the candles into the ice cream before freezing it for the last time. Cover with plastic wrap until ready to serve.

Run a knife around the cake before removing it from the springform pan. Before cutting the cake we drizzled magic shell over the top, more chocolate and caramel sauce would be good too - Jeff likes magic shell so I went with that.