Dessertscoleycooks4.9
Homemade Ice Cream Cake Recipe
This homemade ice cream cake recipe makes a great birthday cake and feeds a crowd! Made with store bought ice cream to be super easy, but homemade caramel and ganache to be extra delicious!
👥 16 Servings⏱️ Prep & Cook: 3h 30m⏳ Prep: 1h🔥 Cook: 30 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- measuring cup
- baking sheet
- saucepan
- pot
- stove
📝 Preparation Steps
1
Make the Crust + Cookie Crumbs
2
Mix together the chocolate graham cracker crumbs, sugar and salt in a medium bowl.
¼ cup granulated sugarsugar1 cupsalt1 tspunsalted butter (1 1/2 sticks, melted)12 tablespoonsunsalted butter ((1/2 stick) )4 tablespoons¾ teaspoon saltflaky sea salt2 teaspoons
3
Pour in the melted butter and mix until the crumbs are fully moistened.
4
Scoop out half of the crumbs into a 9-inch wide, 3-inch deep spring form pan that's been sprayed with cooking spray. Use the bottom of a glass or measuring cup to press the crumbs into the bottom of the pan, forming an even layer that creeps up about an inch on the sides.
5
Take the remaining crumbs and spread them out onto a parchment-lined baking sheet. Place both pans in the freezer to set up for a minimum of ⏱️ 30 minutes.
6
Make the Ganache
7
Heat the heavy cream in a medium saucepan over medium-high heat until it just starts to bubble.
8
Remove from the heat and pour in the chocolate chips. Stir until the chips are fully melted, and the ganache is smooth and shiny.
9
Make the Salted Caramel
10
Place the sugar and corn syrup in a medium saucepan over medium heat and swirl the pan around gently until the sugar melts. Try to avoid stirring unless absolutely necessary.
¼ cup granulated sugarsugar1 cup
11
Cook the sugar until it starts to turn amber in color, then remove from the heat and add in the heavy cream and butter. Be very careful, as it will bubble up and foam immensely at this point. Rapidly stir until everything is incorporated.
¼ cup granulated sugarsugar1 cup
12
Place the pot back on the stove and cook over medium heat until it turns a shade or two darker. Keep a close eye on it, as you don't want it to go too far.
13
Remove caramel from the heat, and stir in the salt and vanilla. Allow to cool to room temperature before assembling the cake.
salt1 tspunsalted butter (1 1/2 sticks, melted)12 tablespoonsunsalted butter ((1/2 stick) )4 tablespoons¾ teaspoon saltflaky sea salt2 teaspoons
14
Assemble the cake
15
Remove the spring form pan from the freezer and pour half of the ganache over top. Spread it out into an even layer, then sprinkle with a teaspoon of flaky sea salt. Place the pan back in the freezer for ⏱️ 30 minutes.
salt1 tspflaky sea salt2 teaspoons
16
Scoop out one half gallon of vanilla ice cream and spread it out evenly on top of the ganache, pressing it down so there are no air bubbles or gaps. Place back in the freezer for ⏱️ 30 minutes.
17
Remove the sheet pan of chocolate crumbs from the freezer and crumble into small pieces.
18
Remove the spring form pan from the freezer and pour ⅔ of the chocolate crumbs over the layer of ice cream. Next, pour ¾ of the salted caramel over the chocolate crumbs, then place back in the freezer for another ⏱️ 30 minutes.
19
Scoop out the remaining half gallon of ice cream and spread it out over the caramel layer, pressing down firmly to fit it all in. Make sure there are no air bubbles or gaps, then place back into the freezer for ⏱️ 30 minutes.
20
Pour the remaining ganache over the top and spread it out into an even layer. Crumble the last of the chocolate crumbs over top, then douse with the remaining salted caramel, and top with a teaspoon of flaky sea salt. Place back in the freezer for one more hour, or up to one week before serving.
salt1 tspflaky sea salt2 teaspoons
Nutrition Facts
calories
933 kcal
fat Content
57 g
serving Size
1 serving
fiber Content
4 g
sugar Content
79 g
sodium Content
559 mg
protein Content
12 g
trans Fat Content
0.5 g
cholesterol Content
165 mg
carbohydrate Content
96 g
saturated Fat Content
34 g
unsaturated Fat Content
17 g
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