Chocolate Caramel Homemade Ice Cream Cake

A homemade ice cream cake with caramel sauce dripping off the top.

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!

5 from 10 votes

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Course: Dessert

Cuisine: American

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

Prep Time: 1

Cook Time: 30

Total Time: 1 30

Servings: servings

Calories: 933kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

For the Crust + Cookie Crumbs

18 chocolate graham crackers pulverized into crumbs (about 3 cups)
¼ cup granulated sugar
1 teaspoon 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

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

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

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

Assemble the cake

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.
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.
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.
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.
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.

Notes

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.

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