Salted Caramel Ice Cream Cake
Prep
25 mins
Cook
20 mins
Servings
6
Difficulty
Easy
Rich and creamy ice cream cake infused with the deep flavors of caramel and flaky sea salt.
Ella x
Ingredients
- 400cream
- 200 gsugar
- 150 mlcaramel sauce
- 20 gsea salt
- 120 gunsalted butter
- 2eggs
- 200 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 1 mlvanilla extract
- 500 gice cream mix
- 100 gcaramel bits
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
- 2
Prepare the ice cream base by whisking together the cream, sugar, and salt in a medium saucepan. Heat the mixture over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Be careful not to scald the mixture.
- 3
Remove the saucepan from the heat and stir in the caramel sauce and vanilla extract until well combined. Let the mixture cool to room temperature.
Tip: This step is crucial for the smoothness of the ice cream.
- 4
In a separate bowl, whisk together the eggs, flour, baking powder, and salt until smooth. Add the unsalted butter and mix until well combined.
- 5
Add the ice cream mix to the egg mixture and mix until a smooth batter forms.
Tip: This will help the ice cream mix incorporate evenly.
- 6
Pour the ice cream batter into a prepared 20cm (8 inch) round cake pan. Smooth the top and refrigerate for at least 2 hours or overnight.
Tip: This will help the cake set properly.
- 7
Just before serving, sprinkle the caramel bits and sea salt over the top of the cake.
Tip: This will add a nice textural element to the cake.
- 8
Cut the cake into slices and serve immediately.
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