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I think that ice cream cake might be one of my favorite kinds of cake EVER.  In fact, a Carvel ice cream cake remains the ONLY store bought cake that is acceptable for my birthday.  For a long time, trying to recreate the magic of my favorite ice cream cake was on my to-do list.  When I finally worked up the nerve to give it a shot, I decided that recreating it was not enough.  No, I didn’t want to just reproduce that combination.  I wanted to up the ante.  Let’s add some additional texture with some crushed candy in there.  Oh, and let’s add a brownie base for more flavors and some stability.  And, let’s drizzle it with caramel because caramel makes everything better.  By the time I was done, I had a seven layer ice cream cake on my hands.

Yes, I said seven layers.  One layer of chewy brownie base.  Then, a layer of crushed candy bars.  Then, ice cream.  Then, cookie crunchies.  And then, MORE ice cream and MORE crushed candy bars.  And finally, whipped cream and caramel drizzle to finish it off.  An explosion of flavors and textures.

The great thing about this seven layer ice cream cake recipe is that you can customize it to your tastes.  You can pick whatever flavors of ice cream you want, and whatever candy you like.  My version uses homemade caramel ice cream and crushed Heath bar pieces.  You can use store bought ice cream if you’re nervous about making your own ice cream.  Just make sure to soften it before you start assembling your cake.

The first thing that you need to do is make your brownie base.  One fourth of the recipe for a 13 x 9 inch pan of brownies made in a 9in round pan makes the perfect thickness for the base.  Be sure to use a springform or removable bottom pan to make the brownie so that you have an easier time getting it all out in one piece.

Freeze the brownie for at least an hour before you start to assemble.  It will help to keep the ice cream from melting too much while you’re trying to assemble the cake.  While the brownie is chilling, pulse the chocolate wafers in a food processor.  When they are broken up into large crumbs, add the chocolate shell topping and pulse until the crumbs moistened all the way through.

Once the brownie is cool, the assembly process can begin.  I used a ring mold.  If you don’t have a ring mold, use a 9inch springform pan lined with parchment.  Place the brownie at the bottom of the mold.  Add half of the candy pieces, then 1 1/2 quarts of ice cream.  Spread the cookie crumb layer on top of that, then add the remaining ice cream.  Top with the rest of the crushed candy, then freeze for at least 4 hours (overnight is preferable) before you continue.

When you’re ready, remove the ice cream cake from the mold and pipe dollops of whipped cream along the edges.

Heat the butter, sugar, salt, and corn syrup in a small saucepan over medium heat.  Bring to a boil and continue to cook until the mixture turns an amber color.  Remove it from the heat and stir in the heavy cream.  Do this carefully, because it might splatter.  If the mixture looks thick enough at this point, add the vanilla extract.  Otherwise, put it back on the heat until it reaches the desired thickness, then remove it again and add the vanilla.  Keep in mind that the sauce will thicken more as it cools.  The sauce can be made in advance and stored in the fridge.  Just warm it up a tad in the microwave to get it back to pouring consistency.

Right before you’re ready to serve the cake, drizzle it with the caramel sauce.

To make your ice cream cake easier to cut, run your knife through hot water for a few seconds before eat cut.  It will make things a lot easier.

This is a great make-ahead cake, so it’s perfect for events where you won’t have time for cake-making the day of.  I have made a seven layer ice cream cake a few days in advance and it is still fantastic.

Seven Layer Ice Cream Cake

Ingredients

For the cake

• 1/4 recipe for a 13 x 9 inch brownie (this recipe recommended)
• 3 quarts of your ice cream of choice (can be homemade or store bought), softened
• 2-3 cups of crushed candy pieces, divided
• 1 9oz package of chocolate wafer cookies
• 1 7-8oz bottle of chocolate shell ice cream topping
• 1 1/2 cups sweetened whipped cream (or store bought whipped topping)

For the caramel sauce

• 1/4 cup (1/2 stick) butter
• 1 tbsp light corn syrup
• 1/2 cup white sugar
• 1/2 tsp vanilla extract
• 1/4 cup heavy cream
• a pinch of salt

Directions

Preheat oven to 350 degrees.  Grease a 9in round springform or push-bottom pan.

Prepare brownie batter according to the recipe directions.  Pour into prepared pan and bake for 12-15 minutes, or until a toothpick inserted in the center comes out with only frudgy crumbs.  Remove from oven and allow to cool completely on a wire rack.

Place a 9in ring mold (or 9in springform pan lined with parchment) on a plate or cake board.  Remove the brownie from the pan and place at the bottom of the mold.  Freeze for at least one hour.

In a food processor, pulse the chocolate wafer cookies into large crumbs.  Add the chocolate shell topping, then continue to pulse until the crumbs are moistened all the way through.

Remove the mold with the brownie from the freezer.  Add half of the crushed candy over the brownie, spreading it evenly.  Add half of the ice cream over this, then the moistened cookie crumbs.  Add the other half of the ice cream, and then the remaining crushed candies.  Return to the freezer and freeze for at least 4 hours, or until firm.  Once firm, remove from mold and decorate with whipped cream.  Drizzle with caramel sauce right before serving.

To make the caramel sauce:  Melt the butter, sugar, salt, and corn syrup over medium heat.  Bring to a boil, then cook until the mixture thickens and turns light brown.  Remove from heat and stir in the cream and vanilla extract.  Allow to cool to lukewarm before serving.