Decadent Chocolate Caramel Ice Cream Cake

In a medium bowl, mix the chocolate cookie crumbs with the melted butter until well combined. Press the mixture into the bottom of a 9-inch (23 cm) springform pan. Freeze for 15 minutes to set.

Layer the Ice Cream:

Spread the softened chocolate ice cream over the crust in an even layer. Freeze for 30 minutes.

Spread the softened vanilla ice cream over the chocolate layer. Freeze for at least 1 hour, or until firm.

Make the Caramel Sauce:

In a medium saucepan, combine the granulated sugar and water over medium heat. Cook, without stirring, until the sugar has dissolved and turns a deep amber color.

Remove from heat and carefully add the heavy cream and butter, stirring until smooth. Stir in the vanilla extract and let the sauce cool slightly.

Prepare the Chocolate Ganache:

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1 minute, then stir until smooth and glossy. Allow to cool slightly.

Assemble the Cake:

Drizzle the caramel sauce over the frozen vanilla ice cream layer. Pour the chocolate ganache over the caramel, spreading evenly.

Prep Time: 30 minutes | Cook Time: 15 minutes | Total Time: 45 minutes + freezing time

Calories: Approximately 450 kcal per serving | Servings: 12 servings