Chocolate Ice Cream Cake

Who doesn’t love ice cream in the summer? Frankly, who doesn’t love ICE CREAM?

Mostly I’m a vanilla girl, (with a dose of chocolate or caramel on top)  But this!? This easy chocolate ice cream cake recipe is without a doubt the cure for anyone’s chocolate craving and ice cream craving. (Not to mention, the candy craving.) All rolled into one decadent dessert.

Planing a party? This will be a hit!  And its quick and easy!

5.0 from 1 reviews

Chocolate Caramel Explosion Ice Cream Cake
 
Prep time
Total time
 
All your favorites whipped into one perfect cake!
Recipe type: Dessert
Serves: 10
Ingredients
Cake
  • 1½ cups Chocolate Wafer cookie crumbs (Nabisco)
  • ½ cup caramel topping (recipe below)
  • 2 (1.5-quart) containers chocolate ice cream, softened slightly
  • 1½ cups crumbled brownies (use your favorite)
  • 1 cup chopped mini reeses cup candies OR caramel and chocolate candies
Caramel Topping
  • 1½ c. brown sugar
  • 1 tbsp. cornstarch
  • 1 c. light cream
  • 2 tbsp. butter
Instructions
Cake
  1. Line a 9-inch spring-form pan with non-stick foil.
  2. Sprinkle cookie crumbs on bottom and press to make an even layer. Drizzle evenly withheated caramel topping.
  3. Place in freezer 30 minutes to firm up.
  4. Spread softened ice cream evenly over caramel, smoothing top with a knife.
  5. Sprinkle top evenly with brownie and candy pieces,pressing in slightly.
  6. Freeze until firm, 4 to 5 hours.
  7. Then top with a piece of waxed paper and wrap in a double thickness of foil. (DO NOT RELEASE THE SPRING FORM YET)
  8. Return to freezer until serving.
To serve
  1. Remove from freezer and let stand at room temperature 15 to 25 minutes.
  2. Remove spring-form side of pan and with a large,sharp knife, cut into slices.
  3. Serve immediately.
Caramel Topping
  1. Combine brown sugar and cornstartch.
  2. Wisk together well.
  3. Add to butter and cream in medium size heavy saucepan.
  4. Cook and stir until boiling.
  5. Reduce heat, simmer 8 to 10 minutes.
  6. Stir occasionally, until mixture thickens. (Makes 1¾ cups.)
Notes

You can substitute:
Smuckers Caramel Ice Cream topping, for the homemade caramel topping
Oreo Cookies for the chocolate wafer cookies.
Any favorite candy for the reeses mini cup candies

 

Creamy Caramel Fudge

There’s not an ounce of chocolate in this fudge so if you’re looking for chocolate move along. If you’re a caramel lover, you’ve come to the right place! Kids love this fudge and so do the grown ups! Its super rich but oh so wickedly delicious.

I started experimenting with this recipe when I was a ‘poor’ graduate student and buying extras like chocolate cocoa powder were just not in the plan.

I’ve heard this called Russian Fudge (guess Chocolate was an issue for them too) but the recipe calls for corn syrup, which I cannot stand. And I think this is probably similar to what some call RedHead Fudge (sorry Vicki)(though I’m not sure). What I do know, is that this is incredibly rich and delicious. Caramel lovers will gobble it up! My recipe here is a little extended from my original version, which included melting the brown sugar with the white sugar milk mixture. The candy came out a little grainy, which I think was the sugar never being melted enough. So, I did the simple syrup and it worked! I use real butter, real vanilla and half and half. I’ve not tested this with margarine or skim milk so I couldn’t tell you the results. But you’re making candy, not diet food, so go ahead and make the full on recipe!
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