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Homemade Caramel Ice Cream Cake

moka coffee pot
A rich caramel-flavored ice cream cake layered with creamy goodness and a crunchy crust, perfect for special occasions or spontaneous celebrations.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12 servings
Calories 380 kcal

Ingredients
  

  • 2 cups crushed digestive biscuits or graham crackers
  • ½ cup unsalted butter melted
  • 3 cups vanilla ice cream softened
  • 1 cup caramel sauce store-bought or homemade
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ cup chopped nuts or toffee bits optional

Instructions
 

  • Prepare the Crust:
  • Combine crushed biscuits with melted butter. Press the mixture into a springform pan and freeze for 15 minutes.
  • Layer the Ice Cream:
  • Spread half of the softened vanilla ice cream over the crust. Freeze for 1 hour until firm.
  • Add the Caramel Layer:
  • Drizzle a generous layer of caramel sauce over the frozen ice cream. Spread evenly with a spatula.
  • Repeat the Ice Cream Layer:
  • Spread the remaining ice cream on top of the caramel layer. Freeze for 2 hours.
  • Whip the Cream Topping:
  • Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the frozen cake.
  • Decorate and Freeze:
  • Sprinkle chopped nuts or toffee bits over the whipped cream layer. Freeze for 2 more hours before serving.

Notes

Nutritional Information (Per Serving)

  • Calories: 380
  • Total Fat: 22g
  • Saturated Fat: 14g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 4g

Vitamins and Minerals (Per Serving)

  • Calcium: 10%
  • Vitamin A: 8%
  • Iron: 4%
  • Vitamin D: 6%
  • Potassium: 5%

Additional Notes and Tips

  • Make your own caramel sauce for an extra-rich flavor.
  • Use salted caramel for a delightful sweet-salty twist.
  • Let the cake sit at room temperature for 5 minutes before slicing for easier serving.