Description
A delicious and indulgent Chocolate Caramel Layered Ice Cream Cake that combines rich chocolate and creamy vanilla ice cream with a crunchy cookie crust and drizzled caramel.
Ingredients
- 1 box (15.5 oz) chocolate sandwich cookies, crushed
- 1/2 cup unsalted butter, melted
- 1 quart chocolate ice cream, softened
- 1 quart vanilla ice cream, softened
- 1 cup caramel sauce, plus extra for drizzling
- 1 cup whipped topping
- 1/2 cup chocolate chips
Instructions
- In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter. Mix until the crumbs are evenly coated.
- Press the cookie mixture into the bottom of a 9×13 inch baking dish to form a crust. Freeze for 15 minutes to set.
- Spread the softened chocolate ice cream evenly over the crust. Return to the freezer for 30 minutes.
- Drizzle half of the caramel sauce over the chocolate ice cream layer.
- Spread the softened vanilla ice cream over the caramel layer. Freeze for another 30 minutes.
- Remove the cake from the freezer and spread the whipped topping over the vanilla ice cream layer.
- Sprinkle chocolate chips on top and drizzle with remaining caramel sauce.
- Cover the dish with plastic wrap and freeze for at least 4 hours or until firm.
- Before serving, let the cake sit at room temperature for about 10 minutes to soften slightly for easier slicing.
Notes
- For a crunchier texture, add chopped nuts or toffee bits to the layers.
- Substitute the chocolate ice cream with mint chocolate chip for a refreshing twist.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg