Choc, Caramel and Cookies Layered Ice Cream Cake

All the best treats in one cool cake.

This is the perfect weekend dessert for the family, or you could serve it at a summer BBQ party. It is super simple to put together but is very impressive to look at šŸ™‚

The best thing about this cake is that you can fill it with as many chocolate treats as you like. I used small chocolate and caramel chips plus chocolate cookies. If you have some of your favourite mini chocolate bars then chop them up and mix through the ice cream mixture.

You don’t need an ice cream machine to make this. An electric whisk will save time, and your arm muscles, but it isn’t compulsory.

Ingredients – serves 8:

  • 250g/9 oz chocolate cookies
  • 1/4 cup mini chocolate chips
  • 1/4 cup caramel chips, chopped into smaller pieces
  • 1 and 1/2 cups thickened (heavy/double) cream
  • 395g/14 oz can sweetened condensed milk
  • 2 tbsp chocolate syrup, plus extra for drizzling
  • 2 tbsp caramel syrup, plus extra for drizzling


  • Grease a 23cm/9 inch ring pan with a removable base (or a spring-form pan of the same size).
  • Use a rolling pin to break your cookies into small pieces. (I hit the unopened packet a few times and that did the trick.)
  • Scatter about a third of the cookie pieces over the bottom of the prepared pan.
  • Now sprinkle over half of the chocolate and caramel chips.
  • Put the cream into a large bowl and whisk to soft peaks.
  • Add the sweetened condensed milk and whisk again to soft peaks.
  • Fold in the chocolate and caramel syrups.
  • Spoon half the cream mixture into the pan. Then, being careful not to disturb the cookies and chips, spread the cream to make an even layer.
  • Scatter over the remaining chocolate and caramel chips, another third of the cookie pieces, plus a drizzle of each of the syrups.
  • Spoon in the remaining cream mixture and spread into an even layer.
  • Scatter over the remainder of the cookie pieces. Press down gently on these to ensure that they have good contact with the cream layer, as these will form the base of your ice cream cake.
  • Cover the pan with cling wrap and freeze for at least 6 hours until solid.
  • Remove the frozen cake from the pan and place on your serving plate. (You may need to leave the cake to sit at room temperature for a few minutes then run a flat-bladed knife around the edge to release it from the pan.)
  • Drizzle with a little more of each of the syrups and serve immediately.
  • Enjoy!

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