Salted Caramel Choclate ICe Cream Cake Index.jpg

Salted Caramel Chocolate Ice Cream Cake

Transform Store-bought ice cream into show stopping desserts. With a little bit of effort, you can have sensational Salted Caramel Chocolate Ice Cream Cake!

5 from 1 vote
Salted Caramel Choclate ICe Cream Cake Index.jpg
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Salted Caramel Chocolate Ice Cream Cake

Allow several hours when preparing this cake as each layer needs to freeze for at least an hour before proceeding with the next step. To speed up the ice cream softening process, microwave the ice cream on 30 percent power for about 30 seconds.
Prep Time10 mins
Resting Time4 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 978kcal
Author: Gluten Free & More

Ingredients

  • Gluten-free nonstick cooking spray
  • cups finely crushed gluten-free pretzels
  • 2 cups gluten-free graham style crumbs or finely crushed graham crackers
  • ¼ cup brown sugar
  • ½ cup melted butter or dairy-free buttery sticks
  • 1 pint chocolate ice cream or dairy-free chocolate ice cream
  • 2 pints caramel ice cream or dairy-free caramel ice cream
  • 1 pint vanilla ice cream or dairy-free vanilla ice cream
  • ½ cup Salted Caramel Sauce or Dairy-Free & Refined Sugar-free Butterscotch Sauce

Instructions

  • Spray a 9-inch springform pan liberally with cooking spray.
  • Combine the crushed pretzels, graham style crumbs, brown sugar, and butter together in a bowl. Press the mixture firmly into the prepared pan on the bottom and up the sides. Freeze for at least 30 minutes.
  • Allow the chocolate ice cream to sit at room temperature for 10 minutes or until softened. Spread evenly into the pan, getting the top as smooth as possible. Freeze for at least 1 hour.
  • Allow the caramel ice cream to sit at room temperature for 10 minutes or until softened. Spread evenly into the pan, getting the top as smooth as possible. Freeze for at least 1 hour.
  • Allow the vanilla ice cream to sit at room temperature for 10 minutes or until softened. Spread evenly into the pan, getting the top as smooth as possible. Freeze for at least 1 hour.
  • To serve, wrap a hot kitchen towel around the outside of the springform pan and let it sit for a few seconds. Release the pan and remove. Let the cake sit at room temperature for about 10 minutes. Cut into serving pieces and drizzle each piece with caramel sauce or Dairy-Free & Refined Sugar-free Butterscotch Sauce.

Nutrition

Nutrition Facts
Salted Caramel Chocolate Ice Cream Cake
Amount Per Serving
Calories 978 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 17g85%
Cholesterol 77mg26%
Sodium 1490mg62%
Potassium 422mg12%
Carbohydrates 177g59%
Fiber 3g12%
Sugar 39g43%
Protein 7g14%
Vitamin A 970IU19%
Vitamin C 1.2mg1%
Calcium 236mg24%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Butterscotch Cake Caramel Ice Cream Magazine Optionally Dairy Free Optionally Vegan
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