A taste sensational and heavenly, Cold Stone Creamery signature ice cream is the main inspiration for this Caramel Crunch Ice cream Cake. Ice cream, cake, chocolate and candy (caramel)... all in one box is this Ice cream cake for my better half's birthday. Isn't this perfect for a Birthday or any special occasion?
Ice cream is not a word but an emotion that brings instant happiness. Delicious french bean vanilla ice cream layered with super spongy chocolate cake is topped with crunchy granola and dripping sweet caramel sauce... and what more do you crave for?? This is the best lip-smacking ice cream cake I ever made that melts like your heart.
Admitting this is an easy ice cream cake yet challenging when I chose the caramel decoration. Caramel is totally against moisture and ice cream cake cannot withstand in room temperature for long. Hence had to babysit both the decoration and the cake simultaneously. I would suggest a different decoration (check notes) for the ice cream cake although it's worth the effort. These caramel decorations would work very well for a buttercream frosting.
Despite the fact that I like fresh bananas in my crunchy ice cream, I had to skip it as this caramel crunchy ice cream cake has to be frozen and frozen bananas are not my kind. Replaced the roasted almonds with granola for the crunch (with no regrets), as my kids go nuts when their ice cream contains nuts. Feel free to add nuts if you desire.
For an effortless dessert making for a party, begin baking the cake one day ahead and freeze it layered with ice cream. Decorate before serving if its caramel.
PREP TIME
BAKE TIME
Total TIME
Level: Easy
Yields: 9 inch pan
Requirements:
9 " Spring-form pan
Oven to bake
| Nutrition Facts | |
|---|---|
| Servings 12.0 | |
| Amount Per Serving | |
| calories 462 | |
| % Daily Value * | |
| Total Fat 13 g | 21 % |
| Saturated Fat 6 g | 29 % |
| Monounsaturated Fat 3g | |
| Polyunsaturated Fat 2 g | |
| Trans Fat 0 g | |
| Cholesterol 60mg | 20 % |
| Sodium 283 mg | 12 % |
| Potassium 278mg | 8 % |
| Total Carbohydrate 81g | 27 % |
| Dietary Fiber 4 g | 14 % |
| Sugars 53 g | |
| Protein 8 g | 16 % |
| Vitamin A | 5 % |
| Vitamin C | 0 % |
| Calcium | 17 % |
| Iron | 10 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
INGREDIENTS
1. French vanilla ice cream - 1 gallon
2. Granola - 2 cups
3. Caramel sauce - 2 tablespoons
4. Sugar - 1 cup for caramel decoration (optional)
Chocolate Cake
Dry Ingredients:
- Unbleached all-purpose flour - 2 cups + 2 tablespoons
- Sugar (organic) - 2 cups
- Unsweetened cocoa powder (Dutch) - 1 cup
- Baking soda - 2 teaspoons
- Baking powder - 1 teaspoon
- Salt - 1/4 teaspoon
Wet Ingredients:
- Milk - 1 cup unsweetened
- Eggs - 3 (whole)
- Vegetable oil (canola) - 2/3 cup
- Pure vanilla extract - 2 teaspoons
DIRECTIONS
1. Preheat oven to 350 degree F. Line a 9" Springform pan with parchment paper. I like to grease my pan lightly for the parchment paper to stay in place.
2. Sieve all the dry ingredients and set aside. In a large bowl blend all the wet ingredients using a hand blender or a whisk for 2-3 minutes.
3. Add the dry ingredients in small portions to the above mixture and mix using a spatula to avoid a messy kitchen. Beat until creamy pourable consistency with no lumps. Do not over mix for a light and spongy cake.
4. Pour the batter into the prepared pan and pop it in the preheated oven. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary according to your oven. Let cool completely in a cooling rack.
5. Meanwhile, allow the Vanilla ice cream to soften at room temperature (15-20 mins) until it turns to a spreadable consistency. If it has melted completely refreeze it for few mins only.
6. When the cake cools, run a knife around the springform pan for easy removal. Trim the top of the cake to level it and also cut the cake into 2 equal layers.
7. Return one layer into the same pan and spread a generously a layer of french vanilla ice cream firmly packing into the cake. For some crunch I sprinkled a some granola and drizzled caramel sauce. Freeze it for 30 minutes.
8. Add the remaining cake layer and spread a layer of vanilla ice cream. Sprinkle granular and drizzle caramel sauce again. Return the pan to the freezer for an hour or 2.
9. To unmold the cake, wrap the pan with wet cloth dipped in hot water. This will release the cake from pan easily. If required you may run a knife along the pan. Unlatch and remove from the pan and refreeze for 20 minutes to retain the shape. Decorate as you wish. Remember to bring the cake to room temperature for minimum of 10 mins for an effortless cake cutting. *
Caramel Decoration :
Caramel Decoration :
I made couple of spirals, baskets and a heart. Also inserted a tooth prick onto corn cereals and dipped it into the caramel and turned it upside down to set for a fancy decoration. Always make the caramel decorations only after your cake is all set for decoration. These delicate darlings can melt if refrigerated. You may set it in room temperature for few hours on acetate(plastic) sheet without moisture in contact.
I scream! You scream! Everyone screams for Ice cream... Let's indulge to actify all your taste buds :)
NOTES AND TIPS
ReplyDeleteThanks for sharing the cake Amudha!
Our family absolutely loved it. The Caramel basket looks great. Charming background is raising up to the occasion in the pictures. I would give it a 5 star :)
Happy Baking!!!
Pleasure is mine Kiru :) Thanks for stopping by with your feedbacks!
ReplyDeleteLooks like a gourmet cake shop. Super Ammu
ReplyDeleteLOL! Thank you so much dear :)
ReplyDeleteLovely cake Busy Mom, your presentation is extraordinary. Happy Baking!
ReplyDeleteIt's fastidious to read this interesting web site, and I used to pay a quick visit this weblog daily. Thanks for sharing!
ReplyDelete