This Caramel Ice Cream Cake has a crunchy brownie brittle crust, a layer of salted caramel ice cream, and a layer of coffee ice cream on top. Finished with Cool Whip swirls and caramel drizzles, it is the most stunning and delicious no bake summer dessert.
When my kids were little, I used to hide the ice cream behind the green beans and broccoli in the freezer so they wouldn't find it. Despite my best efforts, those little ice cream monsters always found it!
These days I don't really have to hide anything, but I can't help but chuckle whenever I make ice cream and think about it. This week it has been hot, and I was in the mood for something salted caramel. And since coffee is one of my all-time favorite flavors, I used both in an ice cream cake.
I added a crunchy brownie brittle crust to the ice cream layers and topped it with whipped topping and caramel. This easy ice cream cake looks like something from Dairy Queen, but it's quite simple to make at home for special occasions.
Why You'll Love This Salted Caramel Ice Cream Cake
- No baking! This dessert is perfect for hot summer days when turning on the oven is absolutely not happening.
- A brownie brittle crust. Sweet, salty, and the most incredible crunchy base for the creamy layers. It is so much better than a regular Oreo crust.
- Two ice cream flavors. The combination of caramel and coffee will remind you of a caramel frappuccino.
- Great for parties! The cake needs to freeze overnight, so it is the perfect dessert to make a day or two before a party or event.
- Looks impressive with very little effort. Store-bought ice cream layers, Cool Whip swirls, and a caramel drizzle on top make this cake look fancy. Nobody will believe you made it yourself.
What is Brownie Brittle?
If you have never tried brownie brittle before, you are in for a real treat. It is a thin, crispy chocolate snack with an incredible crunch. It has the flavor of a brownie and the texture of a crispy cookie.
The salted caramel flavor is my favorite and the one I used for the crust and mix-ins in this cake. You can find it in the cookie aisle of most grocery stores.
Ingredients Needed
Here is everything you need to make this homemade ice cream cake recipe. Scroll down to the recipe card to see the exact amounts and full instructions.
- Salted Caramel Brownie Brittle: The crumbs make the most delicious and unique crust. You will need 3 bags total. Two bags for the crust, and one bag to break into chunks for the ice cream layer. Oreo cookies can be used in place of the brittle.
- Melted Butter: Binds the crumbs together to make a firm crust that holds up to the frozen layers.
- Ice Cream: You will need salted caramel ice cream plus one more flavor for the layers. I chose salted caramel and coffee to go with the brittle. Let it soften on the counter for 20 minutes, so it is soft enough to work with but still frozen.
- Cool Whip: This creamy topping is great for spreading on top and piping swirls on the top. Homemade whipped cream can be used if you prefer that instead.
- Caramel Topping: Use a thicker sauce so it stays on top of the cake instead of dripping over the sides. Use as much or as little as you like!
Cake Variations
- Use your favorite flavors of ice cream. Vanilla, chocolate, or cookies and cream ice cream all work great if you are not a coffee fan.
- Try a different crust. If you cannot find brownie brittle, make an Oreo crust or graham cracker crust.
- Add a middle crunch layer. Drizzle hot fudge and add crushed brownie brittle and mini chocolate chips between the two ice cream layers for extra crunch.
How To Make A Caramel Ice Cream Cake
This frozen cake takes a little patience because of the freezing time between layers, but every step is easy.
- Make the crust. Crush the brownie brittle into fine crumbs and mix with melted butter. Line the bottom of a 9-inch springform pan with parchment paper, then press the mixture into the bottom evenly and refrigerate.
- Prep the brittle chunks. Open another bag of brownie brittle and break it into small chunks.
- Add the first ice cream layer. Remove the salted caramel ice cream from the freezer and let it sit for 20 minutes. Spoon it into a large bowl and stir until creamy but still frozen, then stir in 1 cup of brittle chunks. Spoon the mixture onto the chilled crust and smooth it out evenly. Place the pan in the freezer.
- Add the second ice cream layer. Remove the coffee ice cream from the freezer and let it sit for 20 minutes. Stir until creamy, then spoon it over the frozen ice cream layer. Smooth it out with an offset spatula, then press a piece of plastic wrap directly onto the ice cream. Cover tightly and freeze for at least 6 hours or overnight.
- Release and decorate. Run a hot knife around the edge of the pan to loosen the frozen cake from the sides. Release the springform pan sides and carefully peel off the parchment paper, then place it on a flat serving platter.
- Add the toppings. Spread Cool Whip over the top of the cake, then drizzle it with caramel. Pipe or swirl more Cool Whip around the edges or in the center and top with extra brownie brittle chunks. Keep it in the freezer until you are ready to serve.
BruCrew Tips
- Line the pan. A layer of parchment paper on the bottom makes releasing the finished cake much easier.
- Let the ice cream soften before spreading. About 20 minutes on the counter is perfect. You want it soft enough to stir and spread but still frozen, not melted.
- Freeze each layer before adding the next. This is the most important thing if you want to get clean, distinct layers.
- Use a hot knife. Use it to loosen the sides of the cake from the pan and also to make clean slices. Run it under hot water and dry completely before each cut.
- Let the cake sit out before slicing. Just 5-10 minutes before slicing makes it so much easier to cut through.
Storing and Freezing
Store the cake covered tightly with plastic wrap in the freezer for up to 2 weeks.
This is a great dessert to make ahead of time. Make it 1-2 days before an event and freeze until you need it. Add the toppings right before serving for the prettiest presentation.
FAQs
Look for it in the cookie aisle of most major grocery stores, Target, or Walmart. It is usually near the cookies and crackers section. You can also order it online if you cannot find it locally.
Run a sharp knife under hot water and dry it completely before each cut. If the cake is too firm right out of the freezer, let it sit on the counter for 5-10 minutes before slicing. Wipe the knife clean between cuts for the prettiest slices.
More Ice Cream Cake Recipes
- Reese's Ice Cream Cake
- Mint Chocolate Chip Ice Cream Cake
- Coffee Ice Cream Cake
- Chocolate Chip Cookie Dough Ice Cream Cake
- Neapolitan Brownie Ice Cream Cake
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Recipe
Salted Caramel Ice Cream Cake
Layers of ice cream on top of a Brownie Brittle crust makes a fun and refreshing treat on a hot summer day.
Ingredients
- 3 - 5 ounce bags Salted Caramel Brownie Brittle™
- 6 tablespoons unsalted butter, melted
- 1 - 1.5 quart container salted caramel ice cream
- 1 - 1.5 quart container coffee ice cream
- 1 - 8 ounce container Cool Whip, thawed
- ¼ cup caramel ice cream topping
Instructions
- Crush 2 bags of Brownie Brittle into 2 cups of fine crumbs. Mix with the melted butter. Press into a 9-inch springform pan lined with parchment paper. Refrigerate.
- Open the third bag of Brownie Brittle and break up enough pieces to measure 1 cup. Set aside.
- Remove the salted caramel ice cream from the freezer and set on the counter for 20 minutes. Spoon into a large bowl and stir until slightly creamy, then stir in the Brittle pieces. Spoon onto the top of the crust and smooth out. Place in the freezer.
- Remove the coffee ice cream and set on the counter for 25 minutes. Stir until creamy, then spoon onto the top of the ice cream in the pan and smooth out. Return to the freezer for a few hours. Run a hot knife around the edge of the pan to loosen the ice cream. Remove the sides of the pan and take off the parchment paper. Place on a flat serving plate.
- Spread half of the Cool Whip on top, then drizzle with caramel topping. Swirl on more Cool Whip in the center and top with extra Brittle pieces. Keep in the freezer until ready to serve.
Notes
- Line the pan. A layer of parchment paper on the bottom makes releasing the finished cake much easier.
- Let the ice cream soften before spreading. About 20 minutes on the counter is perfect. You want it soft enough to stir and spread but still frozen, not melted.
- Freeze each layer before adding the next. This is the most important thing if you want to get clean, distinct layers.
- Use a hot knife. Use it to loosen the sides of the cake from the pan and also to make clean slices. Run it under hot water and dry completely before each cut.
- Let the cake sit out before slicing. Just 5-10 minutes before slicing makes it so much easier to cut through.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 212Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 5gCholesterol: 42mgSodium: 123mgCarbohydrates: 22gFiber: 0gSugar: 18gProtein: 2g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Julie says
I have never had Brownie Brittle do you by it in the candy section?
Jocelyn says
It's a type of thin cookie, so I think you would find it in the cookie aisle of most stores.