Instructions
Step 1: Line a 9-inch springform pan with parchment paper for easy removal.
Step 2: In a mixing bowl, combine the chocolate cookie crumbs and melted butter until evenly coated.
Step 3: Press the crumb mixture firmly into the bottom of the pan to form the crust.
Step 4: Freeze the crust for 15 minutes until firm.
Step 5: Spread the softened chocolate ice cream evenly over the chilled crust.
Step 6: Drizzle half of the caramel sauce over the chocolate ice cream layer.
Step 7: Sprinkle a small amount of sea salt flakes over the caramel layer.
Step 8: Freeze the cake for 30 minutes to firm up the first layer.
Step 9: Spread the softened caramel or vanilla ice cream evenly over the chocolate layer.
Step 10: Smooth the top with a spatula and freeze for at least 4 hours or overnight.
Step 11: Remove the cake from the springform pan and place it on a serving plate.
Step 12: Drizzle the remaining caramel sauce and chocolate fudge sauce over the top of the cake.
Step 13: Garnish with whipped topping, crushed chocolate cookies, mini chocolate chips, toffee bits, and extra sea salt flakes.
Step 14: Slice and serve immediately while frozen.
Storage and Reheating Tips
Store the ice cream cake tightly covered in the freezer for up to 1 week.
Keep the cake frozen until ready to serve to maintain its texture.
For easier slicing, let the cake sit at room temperature for 5 minutes before cutting.
Wrap leftover slices individually in plastic wrap and return them to the freezer.
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