Caramel Crunch Icecream Cake

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?? 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 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 it's caramel.

PREP TIME

 10 mins

BAKE TIME

30 mins

Total TIME

2.5 hours

Category: Dessert

Cuisine: International

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:

1. Unbleached all-purpose flour - 2 cups + 2 tablespoons 
2. Sugar (organic) - 2 cups
3. Unsweetened cocoa powder (Dutch) - 1 cup
4. Baking soda - 2 teaspoons
5. Baking powder - 1 teaspoon
6. Salt - 1/4 teaspoon

Wet Ingredients:

1. Milk - 1 cup  unsweetened 
2. Eggs - 3 (whole)
3. Vegetable oil (canola) - 2/3 cup 
4. Pure vanilla extract - 2 teaspoons

DIRECTIONS

1. Preheat oven to 350 degrees 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 on 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 a 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 generously a layer of French vanilla ice cream firmly packing it into the cake. For some crunch, I sprinkled 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 a wet cloth dipped in hot water. This will release the cake from the 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 a minimum of 10 minutes for an effortless cake cutting. *

Caramel Decoration :

Now is the time to prepare with caramel decoration which is truly optional. Melt 1 cup of granulated sugar in a pan on medium heat. Do not add water. The heat will take care of its job. Once the sugar on the sides starts to caramelize (turn brown), gently stir using a wooden spatula. Once the temperature reaches 250 degrees you may turn off the stove. Allow the caramel to cool for 2-3 minutes to thicken before you make any shape you desire. 

I made a couple of spirals, baskets, and a heart. Also inserted a tooth prick into 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 at room temperature for a few hours on an 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

1. For cake cutting, dip the knife in hot water and wipe with a cloth to cut the cake easily. 

2. Decorate with granola, roasted slivered almonds, chopped nuts, or chocolate shavings will look more elegant than the regular colorful sprinklers on ice cream cakes. You may drizzle caramel sauce on the sides as well.

3. You may replace this basic chocolate cake with any of your favorite flavored cakes or even a box cake mix if you prefer. 

4. Substituting the eggs with fresh bananas for the banana flavor to be incorporated in this Caramel Crunch Ice cream Cake will make this dessert divine. 

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