Chocolate Caramel Ice Cream Cake

In a medium bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture evenly into the bottom of a 9-inch (23cm) springform pan. Freeze for 30 minutes.

Layer the Ice Cream:

Spread the softened chocolate ice cream over the chilled crust, smoothing the top with a spatula. Freeze for 1 hour.

Spread the softened vanilla ice cream over the chocolate ice cream layer, smoothing the top. Freeze for at least 2 hours or until firm.

Prepare the Caramel Sauce:

In a medium saucepan, combine the sugar and water. Cook over medium heat, stirring until the sugar dissolves.

Increase the heat and bring the mixture to a boil without stirring until it turns a deep amber color.

Remove from heat and carefully whisk in the heavy cream, butter, vanilla extract, and salt. Let cool to room temperature.

Assemble the Cake:

Remove the cake from the freezer and drizzle the caramel sauce over the top. Spread evenly.

Return the cake to the freezer for 30 minutes.

Finish the Cake:

Before serving, top the cake with whipped cream and sprinkle with chocolate shavings.

Let the cake sit at room temperature for 10 minutes before slicing and serving.

Prep Time: 30 minutes | Freeze Time: 4 hours | Total Time: 4 hours 30 minutes