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Home » Recipes » Cakes

Salted Chocolate + Caramel Ice Cream Cake

Published: Aug 18, 2015 · Modified: Feb 23, 2021 by Coley · This post may contain affiliate links.

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This easy 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!

Stop! Do not pass go. Do not collect $200.  There's something important to announce!

We made it to 100!! Posts, that is. Celebrations are in order. And cake! Ice cream cake. Oh, yes.

I say "we" because I couldn't have ever made it this far without you. Without you reading, gawking, commenting, making and sharing my recipes, I would have no motivation or reason to continue posting. Thank you, thank you, thank you! Seriously, from the bottom of my heart, thank you for all your love, support and inspiration.

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100!! Guys, that's soooo many!  It's hard to believe that in just two years I've managed to write a story, take a picture, and develop a recipe that many times. I've come a long way since my start, evidenced mostly by the progression of my photography.

What's really crazy is that in 2 years and 100 posts, there has yet to be a single recipe for cake. There's certainly no shortage of sweets here, but how about that? No cake! Until now.

It's no secret that I have a major sweet tooth a mouth full of sweet teeth. But in a world of flaky pastries, chewy cookies and creamy custards, cake has never really buttered my bread the way the others do. Don't get me wrong now, I like cake. A lot! They're certainly the prettiest desserts out there, but they rarely top my list of favorites.

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In fact, I've always thought ice cream cakes to be far superior to any other kind of cakes. First of all, it's ice cream, which doesn't really need any further justification in my eyes. Second, there's no baking involved, which is music to my sweaty, refusing-to-turn-on-the-AC ears. Just plenty of very-welcome trips to the freezer. We'll get back to ovens when the weather cools down again.

Now, I have to be honest, this isn't the first ice cream cake I've made. I've been holding out! Trying to get the mix of flavors and textures just right before passing it on. The last one I made had crushed pretzels in the middle which seemed genius in theory, but then they turned soggy and lost all their moxie. See what I'm saying? This cake has no shortage of moxie. I promise it's worth the wait. And the calories. Just look at it!

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We start out with a buttery chocolate graham cracker crust, which is then sealed with a thin layer of chocolate ganache, and a sprinkling of flaky sea salt. That's only the beginning! It just gets better from here. Next, we pile on a whole half-gallon of vanilla ice cream - store bought is fine - followed by more buttery chocolate crumbs and a thick layer of homemade salted caramel. More ice cream. More ganache. More chocolate crumbs. More caramel. More salt.

Out. Of. Control.

This is a cake for indulging. A cake for sharing. A cake for celebrating. I hope you make it!

Here's to 100 more. Cheers!

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Salted Chocolate + Caramel Ice Cream Cake

★★★★★ 4.5 from 2 reviews
  • Author: Nicole Gaffney (ColeyCooks.com)
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 1 hour 30 minutes plus freeze time
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: stovetop
  • Cuisine: american
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Description

This easy 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!


Ingredients

Scale

For the Crust + Cookie Crumbs

  • 18 chocolate graham crackers, pulverized into crumbs
  • ¼ cup granulated sugar
  • 1 tsp salt
  • 12 tablespoons unsalted butter (1 ½ sticks), melted

For the Ganache

  • 1 ¼ cups heavy cream
  • 12 ounces semisweet chocolate chips

For the Salted Caramel

  • 1 cup sugar
  • 1 tablespoon light corn syrup*
  • ½ cup heavy cream
  • 4 tablespoons (½ stick) unsalted butter
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract

Assembly

  • 2 half-gallons vanilla ice cream
  • 2 teaspoons flaky sea salt

Instructions

Make the Crust + Cookie Crumbs

  1. Mix together the chocolate graham cracker crumbs, sugar and salt in a medium bowl. Pour in the melted butter and mix until the crumbs are fully moistened. 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. 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.

Make the Ganache

  1. Heat the heavy cream in a medium saucepan over medium-high heat until it just starts to bubble. Remove from the heat and pour in the chocolate chips. Stir until the chips are fully melted, and the ganache is smooth and shiny.

Make the Salted Caramel

  1. 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. 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. 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. Remove it from the heat, and stir in the salt and vanilla. Allow to cool to room temperature before assembling the cake.

Assemble

  1. 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.
  2. Remove the pan from the freezer, and scoop out one half gallon of vanilla ice cream. Spread the ice cream out evenly, pressing it down so there are no air bubbles or gaps. Place back in the freezer for 30 minutes.
  3. Remove the sheet pan of chocolate crumbs from the freezer and crumble into small pieces. 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.
  4. Remove the spring form pan from the freezer and scoop out the remaining half gallon of ice cream. Spread it out over the caramel layer, pressing down to remove any air bubbles or gaps. Place back into the freezer for 30 minutes.
  5. Remove from the freezer and pour the remaining ganache over the top, spreading 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 until ready to serve.
  6. When ready to serve, remove the cake from the freezer and run the outside of the pan under hot running water, being very careful to not let any touch the top. Release the hinge on the side of the pan, and remove the sides. To cut, dip a long, sharp knife in HOT water for a few seconds, and then slice into the cake. Repeat for every slice.

Notes

  • *Corn syrup (NOT high fructose) helps to keep the caramel from crystalizing. It can be omitted if desired, though results may vary.

Keywords: ice cream cake, salted caramel, salted chocolate, graham crackers

Did you make this recipe?

Tag @coleycooks on Instagram and hashtag it #coleycooks

SALTED CHOCOLATE + CARAMEL ICE CREAM CAKE | Easy ice cream cake recipe! Makes a great birthday cake and feeds a crowd! Made with store bought ice cream to be super easy. | ColeyCooks.com

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  1. Holly Cantell

    August 18, 2015 at 3:25 pm

    Oh no you didn't! I think this cake is illegal in 10 states, sure happy Massachusetts isn't one of them???? I think I deserve this for my birthday in Nov.????
    And Congratulations I've throughly enjoyed sharing your food adventure ????

    Reply
    • Coley

      August 18, 2015 at 4:36 pm

      Thanks Holly!!! If this cake is wrong, I don't wanna be right!!!

      Reply
  2. Karen

    August 18, 2015 at 4:18 pm

    Keep up the awe inspiring recipes and photos. Can't wait to see what the next 100 posts have to offer.

    Reply
    • Coley

      August 18, 2015 at 4:36 pm

      Thanks Karen!

      Reply
  3. Joel Weisd

    August 18, 2015 at 4:33 pm

    Congratulations on '100' pages! I love your excitment and recipes!!! Keep up the great work!! This ice cream cake will be on our table this fall!! Thank you! Joel

    Reply
    • Coley

      August 18, 2015 at 4:35 pm

      Thanks, Joel!! I hope you love the cake, but I can't see how it's possible not to!!

      Reply
  4. Winnie Anderson

    August 18, 2015 at 5:44 pm

    O-M-G. First of all congrats on your great accomplishment.

    Now to the cake....

    It looks amazing. Like cake porn or something.

    Please don't ever post anything like this ever again. How can I possibly go on working with THIS THING planted in my brain and my kitchen downstairs calling to me?

    You are a bad influence on me.

    But I love you of course.

    Yay you!

    Reply
    • Coley

      August 18, 2015 at 9:15 pm

      Thanks, Winnie!! I hope to continue to be a bad influence on you for many more years to come <3

      Reply
  5. Shaina

    August 18, 2015 at 3:13 pm

    Congratulations, Nicole!!! This is definitely the best way I could ever think of to celebrate. I wish I could dig into this ice cream cake with you! 100 posts down... Here's to 100 more!

    Reply
    • Coley

      August 18, 2015 at 4:37 pm

      Thanks my love!! I can't believe I made it this far. Next time you're in NJ, an ice cream cake is in order!!

      Reply
      • Sylvi

        September 12, 2016 at 6:49 pm

        Hi coley
        Can you substitute the corn syrup for maple syrup?
        Thanks

        Reply
        • Coley

          September 12, 2016 at 7:06 pm

          If you're opposed to the corn syrup, I would just leave it out. It helps prevent crystallization, but can be done without it. It acts as insurance, so to speak. Results may vary without, but you'd be better off that way than subbing maple syrup, as it will react differently and will alter the flavor a bit. Let me know how it turns out!

          Reply
  6. Danielle

    August 18, 2015 at 8:33 pm

    Now that's what I'm talking about!!! My heart is going pitter patter over all that gooey caramel sea salt and chocolate ganache. I wish I could help you eat this thing to celebrate. Congrats on 100 and looking forward to hundreds more! ????????????

    Reply
    • Coley

      August 18, 2015 at 9:14 pm

      Thanks Danielle! Wish you were here to help me eat it, too!!

      Reply
  7. Oana

    August 19, 2015 at 6:19 am

    Oh this is perfect for summer! Packed with all the things I love and frozen.. what more can I ask for?! Thanks for sharing, that caramel looks divine! Congrats for 100 and many more to come!

    Reply
    • Coley

      August 19, 2015 at 1:09 pm

      Thank you so much! I hope you give it a try!

      Reply
  8. Thalia @ butter and brioche

    August 19, 2015 at 7:35 am

    Oh my god.. what a cake! If only I could justify making it during this winter weather here in Australia...

    Reply
    • Coley

      August 19, 2015 at 1:10 pm

      Oh, Thalia! You of all people can justify making this in winter!! Cake is cake, girl!! 🙂

      Reply
  9. mymansbelly

    August 19, 2015 at 2:35 pm

    This cake looks like a delicious way to celebrate! Congrats!!

    Reply
    • Coley

      August 19, 2015 at 5:22 pm

      Thank you so much!!

      Reply
  10. deb

    November 11, 2015 at 12:56 am

    i am making this as we speak for my daughter's 20th bday. she chose this over a store bought so i am thrilled! except...i am only halfway through and to the top of the springform....thinking a half gallon of ice cream (in retrospect) may have been the way to go! HOW did you do it???

    Reply
    • Coley

      November 11, 2015 at 1:03 pm

      Oh no! I'm sorry to hear that - but glad you decided to make the cake! My springform pan is 9 inches wide and 3 inches deep. Is yours smaller? That's the only reason why that I can think of. I'm going to change the recipe to reflect the pan size. It should be tasty regardless! Hope this was helpful.

      Reply
  11. Camille

    February 05, 2016 at 11:15 pm

    Hi, can this cake be made one week in advance or will it take freezer's taste?

    Reply
    • Coley

      February 05, 2016 at 11:20 pm

      Absolutely! Just be sure to wrap it really well with plastic wrap Once it's frozen solid (to prevent sticking) and remove it before it defrosts.

      Reply
  12. Missy

    May 06, 2016 at 3:02 pm

    Hi- I'm making this for my boys for their birthday and I'm probably over thinking, but when you say 18 graham crackers, do you mean the whole four quarters counts as 1 graham cracker or just the half (2 quarters)??? I'm afraid I'll have way too much or way too little crumb mixture! Thanks!

    Reply
    • Coley

      May 06, 2016 at 3:39 pm

      Hey Missy!! Thanks for asking such a great question. In this recipe I count all 4 quarters of the graham as 1 cracker. Hope this is helpful! Please report back on how it turns out. 🙂

      Reply
      • Missy

        May 16, 2016 at 6:39 pm

        It turned out AMAZING! Everyone loved it. I actually had to use gluten free chocolate graham crackers (pamela's) but it was still delicious and so gorgeous. Thanks very much -- my twins were very happy!

        Reply
        • Coley

          May 17, 2016 at 7:05 pm

          Yayy!! So, so, so glad to hear it. Im already planning my next ice cream cake creation. Stay tuned!! 🙂

          Reply
  13. Russ

    June 13, 2016 at 12:31 am

    I made this yesterday for my grandson's birthday today and it was a hit love it I even have a request to make it again

    Reply
    • Coley

      June 13, 2016 at 12:00 pm

      Fantastic!! I'm so glad it was a hit. I'm playing around with some different flavor combinations to make this year. Stay tuned for the next ice cream cake recipe! 🙂

      Reply
  14. Joy

    March 24, 2018 at 5:59 am

    How many cups will 18 chocolate graham biscuits yield? I’m in a city whiere graham biscuits are hard to get and thinking of using Oreo cookies in place of it (if that works )

    Reply
    • Coley

      March 24, 2018 at 6:37 pm

      Hey Joy! It comes out to around 2 cups. Just scale back the butter a bit if using oreos to make up for the cream. 🙂

      Reply
    • Angie

      May 24, 2021 at 5:54 pm

      Could this be made in a 9x13 inch cake pan? If so, would you double the recipe?

      Reply
      • Coley

        September 08, 2021 at 9:51 am

        I've never tried it but think it can work. I wouldn't double the recipe

        Reply
    • Jennifer

      July 28, 2022 at 8:14 pm

      I didn’t see a response to using Oreos and how much. I would omit the sugar but would like to use Oreos. How much or how many?

      Reply
      • Coley

        August 11, 2022 at 10:34 am

        You need about 3 cups of crumbs, which takes about 36 Oreos. Hope that helps

        Reply
  15. lena

    July 05, 2018 at 5:21 am

    Made this for our 4th of July party and it was just lovely! I had the 9" by 3" pan and had the same "issue"... The amount of ice cream was just too much! I still have half a gallon or so left. I'm guessing I would have been fine with a standard size container of ice cream, not the specialty size of a gallon. Super delicious!

    Reply
  16. Vicky

    August 03, 2018 at 10:49 pm

    Is there a substite i can use for the flacky sea salt?

    Reply
    • Coley

      August 04, 2018 at 4:51 pm

      The flaky salt gives a really great crunchy texture. If you want, you can replace it with Kosher salt (I don't recommend table salt), but I'd scale back by about half since the flaky salt takes up more volume. Hope this is helpful!

      Reply
  17. Brandy

    June 14, 2019 at 8:42 pm

    Help! This recipe is so delicious. I made this cake last year for my husbands birthday and it turned out amazing. I am trying to make it again for my father-in-law's birthday but am having a really hard time with the caramel. I didn't have any issues last time, but for some reason when I add the cream and butter to the melted sugar it hardens and cannot incorporate. I assume I cooked the sugar too long, but it wasn't even fully melted when I added the cream and butter. Do you know why I'm having trouble?

    Thanks!

    Brandy

    Reply
    • Coley

      June 16, 2019 at 1:57 pm

      Hey Brandi! Hope this getting to you in time. It’s so hard to help you troubleshoot without having a better idea of what’s going on! What color was the sugar when you added the butter and cream? Was it liquified totally? Did it smoke or smell burnt? Was your butter and cream cold? Did you try to stir over the heat again for a while! If you can answer some of those questions I’ll do my best to help!!

      Reply
      • Brandy

        June 17, 2019 at 12:50 am

        Thanks for getting back to me! I tried it 5 times and finally figured out that I needed to use room temperature cream. Once I got that right everything turned out great! It was a huge hit and everyone loved it. Thanks for the help!

        Brandy

        Reply
    • Gail DaMert

      July 26, 2020 at 12:10 pm

      I want to make this cake a few days in advance of the party. If I want to have the effect of the caramel sauce dripping down the sides (like in the photo) should I wait to put that final layer on until the cake comes out of the pan?

      Reply
      • Coley

        July 26, 2020 at 2:19 pm

        Put the ganache and crumbs on the final layer, but save the caramel to drizzle on right before serving. Store it in the refrigerator, but let it sit out at room temp or warm it up slightly just to loosen it up before using. For best results, put it in a squeeze bottle with a large opening!

        Reply
  18. Shannon

    August 18, 2019 at 11:57 pm

    Omgosh! This was so good! I did cheat a little & just bought a good quality caramel sauce. I did run out of room in my spring pan so it was only bottom layer, ice cream, & then topping but everyone loved it! Definitely will make again. .

    Reply
    • Shannon

      July 23, 2020 at 6:02 am

      How many does this serve? Thanks!

      Reply
      • Coley

        July 26, 2020 at 2:14 pm

        16 solid servings or more if you cut them smaller!

        Reply
        • Angie

          May 25, 2021 at 2:17 pm

          Hi,
          I was wondering if this could be made in a ,9x13 cake pan and if so, would you double the recipe?

          Reply
          • Coley

            May 25, 2021 at 2:51 pm

            Hey there. I think this could work in a 9x13 pan, the layers would be just a tad thinner. This recipe really packs the cake pan until it's almost overflowing. I would not double the recipe, you would have way too much. You could try doing 1 1/2 x the recipe, but I'm really not sure without trying it first myself. Hope this is helpful!

  19. Monica Jensen

    April 01, 2021 at 9:59 pm

    I need to freeze this for just a couple days. Do I freeze it in the spring form pan?

    Reply
  20. Kathy

    August 26, 2022 at 8:15 am

    This cake was a big hit. I did substitute one 1/2 gallon of salted caramel ice cream for one of the layers. I did have problems making the caramel sauce. I diligently swirled sugar for at least 30 minutes (also didn't know the sauce would take so long and though the flavor was delicious0, I ended up with crystalized chunks of caramel throughout. The caramel sauce was then hard on the cake (was thinking it would be soft like ganache. Not sure if this is how it is supposed to be or was because I struggled with the sauce..) To those who haven't made a layered ice cream cake-make sure you have many hours to make this. It was a good 4 hour project, waiting for each layer to freeze.

    ★★★★

    Reply

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I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in seasonal, coastal Italian cooking. Here you'll find hundreds of time-tested, easy-to-follow recipes to help you become more confident in the kitchen!

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