Chocolate Caramel Homemade Ice Cream Cake

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!

Ice cream cake is the best kind of cake, period. But homemade ice cream cake is on a whole other level.

There are a few steps involved in making your own ice cream cake, but the process is simple and it's so worth it. This no bake dessert is a great recipe to have on hand for birthdays and special occasions because it can be made up to a week in advance and has a major wow factor.

This ice cream cake recipe is extra easy because it utilizes store bought ice cream, but still has that homemade flavor thanks to a buttery chocolate graham cracker crust, plenty of homemade salted caramel and a silky smooth homemade chocolate ganache.

Like the classic Carvel cakes we all grew up on, I include layer of those crunchy, buttery chocolate crumbs in the center of the cake as well to give it a nostalgic feel.

If you're a salted caramel lover like me, you have to try my recipe for easy sea salted caramels or these extra fudgy salted caramel brownies.

For a fun fruity cake, try this Lemon Blueberry Poundcake or my Classic Italian Ricotta Cake with Pears!

Why This Recipe Works

• No baking required.
• Made easy with store bought ice cream.
• Homemade caramel and chocolate ganache make it extra special.
• Make it up to a week ahead for easy entertaining.
• Major wow factor.
• Feeds a crowd - up to 16 servings!

Ingredient Notes

• Chocolate graham crackers - You can also substitute Oreo cookie crumbs or chocolate wafer crumbs.
• Chocolate chips - I use semi sweet chocolate, but you can use milk chocolate or dark chocolate if you prefer.
• Light corn syrup - This is NOT high fructose corn syrup, and is used to keep the caramel sauce from crystallizing.
• Heavy Cream - Use real heavy whipping cream and do not substitute light cream or anything low fat or the recipe will not work.
• Vanilla extract - use real vanilla extract, not imitation. For best results, use homemade vanilla extract!
• Ice cream - I use vanilla flavored store-bought ice cream for ease and simplicity. But feel free to use chocolate ice cream or experiment with different flavors. You will need one whole gallon, which seems like a lot, but it all gets pressed down to fit.
• Flaky sea salt - Be sure to use a large flake sea salt like Maldon for the best crunch!

*Full ingredient list with quantities is in the recipe card.

Helpful Equipment

• Springform pan - A deep pan with removable sides is key for any ice cream cake recipe. Use a 9-inch wide, 3-inch deep springform pan.
• Food Processor - To pulverize the graham crackers. You can also place them in a sealed bag and run a rolling pin over them, or crush them with your hands. 

Step by step instructions

Make the crust

1. Mix together the chocolate graham cracker crumbs, sugar and salt in a medium or large bowl.
2. Pour in the melted butter and mix until the crumbs are fully moistened.
3. Scoop out half of the crumbs into a 9-inch wide, 3-inch deep springform pan that's been sprayed with cooking spray.
4. Use the bottom of a glass or measuring cup to press the crumbs into the bottom of the prepared 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.
6. 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.
2. Remove from the heat and pour in the chocolate chips.
3. Stir until the chips are fully melted, and the ganache is smooth and shiny.

Make the Salted Caramel Sauce

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.
2. Cook the sugar until it starts to turn amber in color, then remove from the heat and stir 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.
3. 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.
4. Remove it from the heat, then stir in the salt and vanilla. Allow to cool to room temperature before assembling the cake.

Assemble the Cake

1. Remove the springform 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 half the gallon of vanilla ice cream. Spread it out evenly, pressing it down firmly 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.
4. Sprinkle ⅔ of the chocolate crumbs over the ice cream layer. Then pour ¾ of the cooled salted caramel over the chocolate crumbs and place back in the freezer for another 30 minutes.
5. 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. It should come right up to the top of the spring form pan. Place back into the freezer for 30 minutes.
6. Remove from the freezer and pour the remaining ganache over the top of the ice cream, spreading it out into an even layer. Crumble the last of the chocolate crumbs over top of the cake, then douse with the remaining salted caramel and top with a teaspoon of flaky sea salt. Place back in the freezer for at least one more hour, or up to a week before serving.

Tips For Success

• You should be able to fit all of the ice cream into the pan by pressing down very firmly and making sure there are no air bubbles or gaps.
• Remove the cake from the refrigerator for about 10 minutes to soften prior to serving.
• When ready to serve, release the hinge on the side of the pan, and remove the sides. Keep in the pan or move to a serving platter. 
• Dip a sharp knife in HOT water for a few seconds and then slice into the cake. Repeat dipping the knife in hot water prior to cutting each slice of cake. 

Serving Suggestions

This cake is a masterpiece all on its own, but here are a few ideas for serving if you really love to pile on the sweets.

• Top with extra chocolate chips, whipped cream and a maraschino cherry!
• Serve alongside a glass of Homemade Cold Brew Coffee or a shot of espresso for an affogato!

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