Homemade Ice Cream Cake Recipe
User Reviews
5
Homemade Ice Cream Cake Recipe
Description
Homemade Ice Cream Cake Recipe features a chocolate graham cracker crust made by mixing pulverized crackers with sugar, salt, and melted butter then pressing it into a springform pan. The crust is frozen to firm up before layering. A smooth chocolate ganache is made by heating cream and melting semisweet chocolate chips until shiny. The salted caramel is created by cooking sugar and corn syrup until caramelized, then blending with cream, butter, salt, and vanilla for a sweet, salty topping. Vanilla ice cream is pressed firmly over the crust to avoid air pockets, then layered with sea salt flakes for added texture and flavor contrast.
The result is a multi-textured dessert combining crunchy base, creamy frozen ice cream center, glossy ganache, and sticky sweet-salty caramel. The cake is held in a springform pan for a neat unmolding and sliced with a knife dipped in hot water for clean cuts. This dessert suits gatherings that call for a chilled, indulgent treat with a mix of chocolate and caramel elements.
Before serving, soften the cake slightly at room temperature for 10 minutes to make slicing easier. The cake can be stored in the freezer to maintain firmness. Pressing the ice cream solidly eliminates gaps and helps the cake maintain its shape when cut.
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 butter 1 ½ sticks, melted, unsalted
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 butter unsalted
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
Assembly
- 2 vanilla ice cream half-gallons
- 2 teaspoons sea salt flaky
Instructions
Make the Crust + Cookie Crumbs
Make the Ganache
Make the Salted Caramel
Assemble the cake
Notes
- Press ice cream firmly into the pan to avoid any air gaps or bubbles.
- Remove the cake from the refrigerator about 10 minutes before serving to soften slightly for easier slicing.
- Use a sharp knife dipped in hot water and dried before each cut for cleaner slices.
- Keep the cake in the springform pan or transfer to a platter carefully to maintain its shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 933 kcal
% Daily Value*
| Calories | 933kcal | 47% |
| Carbohydrates | 96g | 32% |
| Protein | 12g | 24% |
| Fat | 57g | 88% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 165mg | 55% |
| Sodium | 559mg | 23% |
| Potassium | 648mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 79g | 158% |
| Vitamin A | 1739IU | 35% |
| Vitamin C | 2mg | 2% |
| Calcium | 350mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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