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Chocolate Caramel Explosion Ice Cream Cake

  • Yield: 10 1x


All your favorites whipped into one perfect cake!




  • 1 1/2 cups Chocolate Wafer cookie crumbs (Nabisco)
  • 1/2 cup caramel topping (recipe below)
  • 2 1.5-quart containers chocolate ice cream, softened slightly
  • 1 1/2 cups crumbled brownies (use your favorite)
  • 1 cup chopped mini reeses cup candies OR caramel and chocolate candies

Caramel Topping

  • 1 1/2 c. brown sugar
  • 1 tbsp. cornstarch
  • 1 c. light cream
  • 2 tbsp. butter



  1. Line a 9-inch spring-form pan with non-stick foil.
  2. Sprinkle cookie crumbs on bottom and press to make an even layer. Drizzle evenly withheated caramel topping.
  3. Place in freezer 30 minutes to firm up.
  4. Spread softened ice cream evenly over caramel, smoothing top with a knife.
  5. Sprinkle top evenly with brownie and candy pieces,pressing in slightly.
  6. Freeze until firm, 4 to 5 hours.
  7. Then top with a piece of waxed paper and wrap in a double thickness of foil. (DO NOT RELEASE THE SPRING FORM YET)
  8. Return to freezer until serving.

To serve

  1. Remove from freezer and let stand at room temperature 15 to 25 minutes.
  2. Remove spring-form side of pan and with a large,sharp knife, cut into slices.
  3. Serve immediately.

Caramel Topping

  1. Combine brown sugar and cornstartch.
  2. Wisk together well.
  3. Add to butter and cream in medium size heavy saucepan.
  4. Cook and stir until boiling.
  5. Reduce heat, simmer 8 to 10 minutes.
  6. Stir occasionally, until mixture thickens. (Makes 1 3/4 cups.)


You can substitute:
Smuckers Caramel Ice Cream topping, for the homemade caramel topping
Oreo Cookies for the chocolate wafer cookies.
Any favorite candy for the reeses mini cup candies