Salted Chocolate + Caramel Ice Cream Cake
Salted Chocolate + Caramel Ice Cream Cake from Coley Cooks is AMAZING! Who does not love Salted Caramel, Ice Cream, Chocolate Ganache AND SEA SALT FLAKES! I have made this 3-4 times now. It is decadent, delicious and not as complicated as it looks. The recipe requires putting the cake “back in the freezer for 30 minutes” often:) The result is worth it! A new favorite in our house. A newbie at the Turkey Day Dessert Table…
The ingredients…easy. In the recipe you can make the salted caramel, but I choose not to, and I likely was much happier for it:)…
I used Oreos for the crust instead of chocolate grahams. Because, who doesn’t love Oreos?
*If you use Oreos skip the sugar and salt in this picture. They are in the original recipe. If you use chocolate graham crackers you will need the sugar and salt.
We order our dairy products from South Mountain Creamery. Delivered right to our front door once a week. We also get veggies and meat. We LOVE it! Notice here 8 lbs. of butter that I ordered by accident 🙂 Opps! Good thing it is the holiday season.
I bought this mini food processor before we were married. I had an inspiration to make my own hummus. A short lived hobby, but this little guy has lasted 12+ years. I had to pulverize the Oreos in 3 shifts, my mini prep got the job done. If you do not have a food processor you can put the cookies in a zip lock bag and smash them with a rolling pin.
I think I paid $30 in the early 2000’s for this monster machine.You can find one here
Here is what pulverized Oreos look like…
It is easiest to make the cake in a springform pan. You can pop the pan right off, making it much easier to serve. I also lined the pan with plastic wrap on the bottom which helps with removing the bottom portion of the pan.
*Bonus, if you are like me and NEVER use your springform pan, you find you feel better about it taking up space in your cupboard after making this lovely ice cream cake:).
Press the Oreos into the bottom of the pan, roll them flat. A short glass or the bottom of a glass works well.
This is the sea salt I got. We live near McCormick Headquarters…shopping local.
Sea salt sprinkled:)…to the freezer
Soften the ice cream prior to spreading it in the pan. Soft but not too soft and melted. TOTALLY EASY. Ok, not that easy. If you feel like it is melting too fast for your progress stick it in the fridge or back in the freezer for a few minutes. You want to be able to spread it but not have it dripping. Once you have spread it…to the freezer…
Here I have added the chocolate crumbles and drizzled the salted caramel…to the freezer.
Then add another layer of soft, not melted ice cream and move it…to the freezer.
After the freezer, Here I poured on the rest of the ganache, drizzled salted caramel and sprinkled the remainder of the chocolate crumbs. Last but not least sprinkle more sea salt to your liking. Then you guessed it…back to the freezer for one hour or longer.
When I remove the cake from the freezer to take it out of the pan, I run a dish cloth under warm water and run it along the sides of the springform pan.
Take a sharp knife, cut along the inside edge of the pan. After, pop the pan open…Hurray!
Salted Chocolate + Caramel Ice Cream Cake
Out of the pan on Thanksgiving Evening! YUM!
The Ingredients
I made a couple of tweaks to the original recipe.
Crust + Cookie Crumbs
24 pulverized Oreos into crumbs
8 Tablespoons butter, melted
*less butter is better due to frosting in Oreos
*I left out the sugar and salt because Oreos already have enough
The Ganache
*the name ganache can make people nervous
*It is not hard to make. Don’t get intimidated!
1 ¼ Cup Heavy Cream
12 ounces semisweet chocolate chips (I like Ghirardelli)
The Caramel
I bought Smuckers Simple Delight Salted Caramel Topping
*Way easier and faster
The Other
2 Half Galloons of your favorite Vanilla Ice Cream, softened
*I love a natural Vanilla Bean
2 teaspoons flaky Sea Salt
*find this by the spices in the grocery store
The Crust & Cookie Crumbs
- Place 8 Oreos in Mini-Prep Food Processor and pulverize, rotate until all 24 are crumbs.
*Or put all 24 in at the same time if you have a normal sized food processor
2. Pour in melted butter and mix until all cookies are moistened.
3. Scoop ½ of crumbs into 8-9 inch, 3-inch-deep springform pan.
*Line with plastic wrap if desired for easier removal
4. Press crumbs into the bottom of the pan, roll with glass to make surface even.
5. Place 2nd ½ of crumbs on small baking sheet lined with wax paper or parchment.
6. Place springform pan in freezer for 30 min.
7. Place cookie crumbs in freezer until needed.
The Ganache…Fancy word but easy to make!
1. Heat 1 ¼ cups Heavy Cream in medium saucepan over medium heat until just starts to bubble.
2. Remove from heat.
3. Stir in 12 oz. Chocolate Chips.
4. Stir until fully melted.
5. Stir until smooth and shiny.
The Salted Caramel
1. Buy at the Store
Assembly in Detail
1. Remove springform pan from freezer and pour ½ ganache over the top
*It should already have cookie crumbs
2. Spread in even layer
3. Sprinkle with 1 tsp. flaky sea salt
4. Freezer 30 minutes
5. Remove from freezer
6. Scoop out ½ vanilla ice cream
7. Spread vanilla ice cream evenly over surface of crust
8. Freezer 30 minutes
9. Remove cookie crumbs from freezer, crumble into small pieces
10. Sprinkle ½ cookie crumbs over ice cream layer
11. Drizzle salted caramel over cookie crumbs
*I heated caramel for 10 seconds to make it drizzle a tad smoother
11. Freezer 30 minutes
12. Remove from freezer
13. Spread remaining ½ vanilla ice cream over entire area
*I end up using 1 ½ of the 2 x ½ gallon containers of ice cream.
*Use more or less depending how thick you want your layers to be
14. Freezer 30 minutes
15. Remove from freezer
16. Spread remaining ganache over ice cream in an even layer
17. Sprinkle remaining cookie crumbs
18. Drizzle salted caramel
19. Sprinkle with sea salt
20. Freezer 30 minutes
21. When ready to serve, run a dish cloth under warm/hot water and wipe outside of pan
22. Run a knife along inside edge of pan
23. Pop springform pan
24. Carefully, remove from pan and pull off bottom
*Here plastic wrap is super helpful!
25. Place on pretty platter and enjoy!
Layers Quick List
- Oreo Crust
- Freezer for 30
- Ganache
- Flaky Sea Salt
- Freezer for 30
- Ice Cream
- Freezer for 30
- Chocolate Crumbs
- Salted Caramel Drizzle
- Freezer for 30
- Ice Cream
- Freezer for 30
- Ganache
- Chocolate Crumbs
- Salted Caramel Drizzle
- Flaky Sea Salt
- Cover/Wrap with Foil
- Freezer 1 hour or until ready to Serve
