Chocolate and Caramel Ice Cream Cake

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At work and at home, my refrigerator and freezer are always crammed with sweet odds and ends: a cup of caramel sauce, pieces of brownie scraps, a bowl of whipped cream. In the restaurant, we create some of our best staff meal desserts with such tasty bits, but at home I throw them out, often to the accompaniment of anguished cries from family members. With them in mind, I created this out of excess goodies from other recipes, it’s turned out to be one of my favorites.

Ingredients

Sugar Cone Crust

  • 12 sugar cones (5 ounces)
  • 3 ounces (6 tablespoons) unsalted butter, melted

Method

To Make the Crust

Finely grind the sugar cones in a food processor. Place them in a bowl with the butter and stir until combined. Press the crumbs into the bottom of a -inch springform pan. Freeze for 30 minutes.

In Advance

The cake can be assembled up to 2 days in advance. Once frozen, cover with plastic wrap.

To Assemble the Cake

Briefly heat the chocolate sauce in a microwave or double boiler over hot water just until spreadable. Spread the chocolate sauce in the bottom of the crust. Freeze until set, about 15 minutes. Spread the vanilla ice cream over the top. Again, freeze to set, about 30 minutes. Briefly heat the caramel sauce in a microwave or double boiler over hot water just until spreadable. Spread the caramel sauce over the ice cream. Freeze for another 30 minutes.

In a bowl, combine the cream, sugar, and vanilla extract. Whip the cream until soft peaks form. Spread it over the top of the cake. Freeze the cake until the ice cream and sauces are hard, about 6 hours, depending on your freezer. Cut into slices and serve.

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