Chocolate Caramel Homemade Ice Cream Cake

olivia

Published:

December 10, 2025

Chocolate Caramel Homemade Ice Cream Cake with chocolate drizzle and caramel

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introduction

This ice cream cake mixes chocolate, vanilla, and caramel. It feels rich and fun. You can make it at home with no oven. Try a small change from a cookie ice cream cake idea for a new taste.

why make this recipe

You can make it fast. You can make it the day before a party. Kids and adults like it. The cake needs no baking, and you can use store ice cream. If you like other treats, try an easy ice cream cake too.

how to make Chocolate Caramel Homemade Ice Cream Cake

You make layers in a pan. You press and smooth each layer. Work fast so the ice cream does not melt. For a crunchy note, use cake crumbs. For a soft top, use whipped cream. You can follow a similar toffee crunch cake method if you want more crunch.

Ingredients :

2 cups chocolate ice cream
2 cups vanilla ice cream
1 cup caramel sauce
1 cup chocolate cake crumbs
1 cup whipped cream
Additional chocolate and caramel sauce for drizzling
You can swap the cake crumbs for cookie crumbs from a caramel toffee cake if you like.

Directions :

In a round cake pan, layer half of the chocolate ice cream.
Drizzle some caramel sauce over the chocolate layer.
Add half of the vanilla ice cream on top and spread evenly.
Sprinkle half of the cake crumbs on top of the vanilla layer.
Repeat with the remaining chocolate and vanilla ice cream, drizzling more caramel sauce between layers.
Finish with a layer of whipped cream on top, then top with remaining cake crumbs.
Freeze the cake for at least 4 hours, or until firm.
Before serving, drizzle extra chocolate and caramel sauce on top.

how to serve Chocolate Caramel Homemade Ice Cream Cake

Let the cake sit 5 to 10 minutes at room temp before you cut. Use a warm knife for clean slices. Serve on cold plates. Add a small scoop of extra ice cream or a cookie next to the slice. You can also pair with ideas from a icebox cake serving idea.

how to store Chocolate Caramel Homemade Ice Cream Cake

Wrap the cake with plastic wrap or put it in an airtight pan. Keep it in the freezer. The cake stays good for up to 1 week. Thaw 10 minutes before you serve.

tips to make Chocolate Caramel Homemade Ice Cream Cake

Soften the ice cream a bit so it spreads easy.
Work fast to stop melting.
Press crumbs gently so the cake holds shape.
Use a warm knife for neat slices.
Freeze on a flat shelf for best shape.

variation (if any)

Add nuts in a layer for crunch.
Use coffee ice cream in place of chocolate for a new taste.
Mix chocolate chips into the vanilla layer for small bites.
Swap caramel for berry sauce for a fruity note.

FAQs

Q: Can I use store bought cake for crumbs?
A: Yes. Break a small cake or cookies for crumbs. They add good crunch.

Q: How long do I freeze the cake?
A: Freeze at least 4 hours. For best set, freeze overnight.

Q: Can I make this dairy free?
A: Yes. Use dairy free ice cream and whipped cream. Use a dairy free caramel.

Q: How do I cut neat slices?
A: Run a hot knife through the cake and wipe it clean between cuts.

Q: Can I make single serve cups?
A: Yes. Layer the ice cream and crumbs in small cups and freeze.

Conclusion

For more ideas and a full guide, visit Chocolate Caramel Homemade Ice Cream Cake – Coley Cooks.