Chocolate Caramel Homemade Ice Cream Cake

Chocolate Caramel Homemade Ice Cream Cake is a layered frozen dessert made with vanilla ice cream, rich chocolate ganache, buttery cookie crust, and smooth salted caramel sauce. This no-bake ice cream cake features crunchy chocolate graham cracker crumbs, creamy homemade caramel, and a glossy chocolate topping for a bakery-style finish. Perfect for birthdays, summer parties, and special occasions, this make-ahead dessert recipe can be prepared in advance and stored in the freezer until ready to serve. With layers of creamy ice cream, chocolate cookie crust, and salted caramel drizzle, this homemade ice cream cake delivers classic chocolate caramel flavor and impressive presentation without complicated techniques.

Ingredients

For the Crust and Cookie Crumbs

• 18 chocolate graham crackers, finely crushed (about 3 cups crumbs)
• ¼ cup granulated sugar
• 1 teaspoon salt
• 12 tablespoons unsalted butter (1½ sticks), melted

For the Chocolate Ganache

• 1¼ cups heavy cream
• 12 ounces semisweet chocolate chips

For the Salted Caramel

• 1 cup granulated sugar
• 1 tablespoon light corn syrup
• ½ cup heavy cream
• 4 tablespoons unsalted butter (½ stick)
• ¾ teaspoon salt
• 1 teaspoon vanilla extract

For Assembly

• 2 half-gallons vanilla ice cream, slightly softened
• 2 teaspoons flaky sea salt

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Instructions

1. Prepare the Crust and Cookie Crumbs

In a medium bowl, combine the chocolate graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened.

Spray a 9-inch springform pan (3 inches deep) with cooking spray. Press half of the crumb mixture firmly into the bottom and about 1 inch up the sides using the bottom of a glass or measuring cup.

Spread the remaining crumbs onto a parchment-lined baking sheet. Freeze both the pan and the baking sheet for at least 30 minutes to firm up.

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2. Make the Ganache

Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Remove from heat and add the chocolate chips. Let sit for 1 minute, then stir until smooth and glossy. Set aside to cool slightly.

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3. Prepare the Salted Caramel

In a medium saucepan, combine the sugar and corn syrup over medium heat. Gently swirl the pan (avoid stirring) until the sugar melts and turns a deep amber color.

Remove from heat and carefully whisk in the heavy cream and butter (the mixture will bubble vigorously). Return to medium heat and cook briefly until slightly darker and smooth.

Remove from heat and stir in salt and vanilla. Let cool completely to room temperature before assembling.

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4. Assemble the Cake

Remove the springform pan from the freezer.

1. Pour half of the ganache over the crust and spread evenly. Sprinkle with 1 teaspoon flaky sea salt. Freeze for 30 minutes.
2. Spread one half-gallon of vanilla ice cream evenly over the ganache, pressing firmly to remove air pockets. Freeze 30 minutes.
3. Crumble the reserved frozen crumbs into small chunks. Sprinkle about two-thirds over the ice cream layer.
4. Drizzle three-quarters of the salted caramel over the crumbs. Freeze 30 minutes.
5. Spread the remaining ice cream evenly over the caramel layer, pressing down firmly. Freeze another 30 minutes.
6. Pour the remaining ganache over the top and spread evenly. Sprinkle with the remaining chocolate crumbs and drizzle with the remaining caramel. Finish with 1 teaspoon flaky sea salt.

Freeze for at least 1 hour before serving, or up to 1 week.

To serve, let sit at room temperature for 5–10 minutes before releasing the springform ring and slicing.

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Tips

• Slightly soften the ice cream before spreading for easier layering.
• Run a knife under hot water for clean slices.
• Freeze between each layer to maintain defined sections.
• Use high-quality chocolate for a smoother ganache.

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Variations and Substitutions

• Swap vanilla ice cream for chocolate, coffee, or caramel swirl.
• Use Oreo cookie crumbs instead of graham crackers.
• Replace semisweet chocolate with dark chocolate for deeper flavor.
• Add chopped toasted pecans or almonds between layers for crunch.

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FAQs

Can I make this cake ahead of time?
Yes, it can be stored in the freezer for up to one week, tightly wrapped.

Can I skip the corn syrup in the caramel?
Yes, but it helps prevent crystallization and ensures a smoother caramel.

What if I don’t have a springform pan?
Line a deep cake pan with plastic wrap to help lift the cake out easily after freezing.

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Serving Suggestions

• Serve with extra warm caramel sauce drizzled on top.
• Garnish with whipped cream or chocolate shavings.
• Pair with hot espresso or strong coffee for contrast.
• Add fresh berries for a balanced finish.

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Why You’ll Love This Recipe

• Rich layers of creamy ice cream, silky ganache, and buttery salted caramel.
• Crisp chocolate crumb crust adds texture contrast.
• Perfect make-ahead dessert for parties and celebrations.
• Impressive presentation with simple, accessible ingredients.