Name: Ice Cream cake
Yield: Serves 16
Cuisine: American
Ingredients: 1 Tbsp confectioners’ sugar; ½ cup [60 g] walnuts, toasted, for decorating; 1 tsp pure vanilla extract; 2 cups [480 ml] Hot Fudge Sauce or store-bought hot fudge; 1 cup [240 ml] Salty Caramel or store-bought caramel; 3 pints [1.4 L] Vanilla ice cream (or your choice); 5 Tbsp [75 g] packed light brown sugar; 1 cup [240 ml] heavy cream; Rounded ¼ tsp table salt; 2 cups [240 g] graham cracker crumbs; ½ cup [110 g] unsalted butter, melted; Maraschino cherries for decorating; ¾ tsp pure vanilla extract

Preparation info

Serves
16

Difficulty
Easy

Appears in

The Vintage Baker

By Jessie Sheehan

Published 2018

About

The Sundae Surprise in Let’s Eat Outdoors (1955) caught my eye right away. But instead of serving classic sundaes in little cups, I used the same classic ice cream sundae components, layered in a springform pan, starting with a graham cracker crust for texture. I topped it all with toasted walnuts and for a final touch I tossed on a few fluorescent red maraschino cherries: the perfect 1950s garnish. Be forewarned—you need to freeze each ice cream laye