Chocolate Caramel Ice Cream Cake
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • Cake Ingredients
  • Spray olive oil to cut the pan
  • 1 chocolate box cake (pick your favorite) and all the ingredients you need for it
  • Eggs - Use the number you need per your box cake instructions
  • Water - Use per the box cake instructions
  • Vegetable or canola oil - Use per the box cake instructions
  • Heavy cream (more on exact amount in the instructions)
  • 2 cups of smashed pretzels
  • Chocolate topping in a bottle
  • Vanilla topping in a bottle
  • Ice Cream Ingredients
  • Edy’s Slow Churned Caramel Delight
  • Frosting Ingredients
  • 7 Tbsp. of flour
  • 1 ½ cups of granulated sugar
  • 2 Tbsp. of vanilla
  • 1 ½ cups of salted butter
  • 1 ½ cups of heavy cream
  1. Preheat your oven according to the cake mix specifications. For my cake it was 350 degrees.
  2. Mix cake ingredients according to package directions. EXCET, substitute half of the water it calls for with heavy cream. This will help the cake to be denser and support the ice cream and sandwich it properly.
  3. Coat your cake pans with the spray olive oil. This is crucial. If you don’t do this your cakes won’t turn out clean. I’ve tried just using regular butter and regular olive oil and it doesn’t work.
  4. Divide the batter between the two, 9-inch round cake pans and put it in the oven once it’s done preheating. Here’s where you might need to deviate from packaging directions again. They always tell me to cook the cakes for about 35 minutes. That will burn it. DO NOT DO THAT. For my oven, it only takes about 22 minutes for the round cakes to cook. Put your’s in the oven for 22 minutes and then check it with a tooth pick or a knife. If it doesn’t come out clean stick it in again for another five minutes and check again. Mine is always done after 22 minutes.
  5. Cool the cakes completely and then put a plate on top of them and flip it over. Flip them over again so they’re right-side up and let them cool again.
  6. In the meantime, wash one of the pans and cover the bottom and sides with Saran wrap.
  7. Take your ice cream out and let it soften.
  8. Once it is softened, coat the pan with the ice cream. Make sure to push it into all the corners and make sure it is as even as possible on top.
  9. Put it in the freezer for at least three hours.
  10. After three hours, add one of your cake layers to the cake stand. I use the largest layer on the bottom.
  11. Use a serrated knife to level off the cake by cutting it even with the sides.
  12. Take the ice cream out of the freezer and remove it from the pan. Flip it upside down and place it on the first layer of cake. Remove the saran wrap from the bottom, which will now be your top.
  13. Add your second layer of cake to the top of your ice cream layer and then using a large serrated knife trim the sides of your cake all the way around so that all your layers line up.
  14. Stick the whole thing in the freezer and let it freeze overnight.
  15. The next morning prepare to make your frosting by taking the butter out and letting it soften. Do not melt it in the microwave or it will not work.
  16. Whisk flour and heavy cream over medium heat and whisk constantly until it thickens. It will take about 10 minutes for it to get to the correct consistency. Make sure you’re whisking it well so that it doesn’t clump but forms a thick paste.
  17. Remove it from heat and let it cool completely. If you don’t it will melt your butter. You can stick it in the refrigerator to help speed the process along.
  18. While it is cooling, mix the butter and sugar together until it is light and fluffy. You will need to do this for about 5-10 minutes. I used a hand mixer but if you’re using an electric mixer put it on medium to high. Make sure to scrape the excess off the sides.
  19. o Note: Yes, normal buttercream generally called for a powdered sugar but you must use a granulated sugar to get the light and fluffy consistency from this frosting.
  20. Add the cooled heavy cream mixture and blend until it starts to look like whipped cream then add your vanilla.
  21. Mix for about another 10 minutes and taste it. You want your granulated sugar to be well blended. You might taste a few granules but overall it should have folded into your frosting well.
  22. Bring your cake out of the freezer and begin to frost it. Cover all sides and use a spatula or an icing spatula. It doesn’t have to look perfect because it will be mostly covered, but you want to make sure all of the cake is covered.
  23. Put the cake back in the freezer for at least an hour.
  24. If you decided you want to do a second layer of frosting, cover it and leave it out at room temperature. If you refrigerate it, it becomes taught and it won’t spread as well.
  25. When you’re ready to serve your cake, bring it out of the freezer and drizzle your chocolate and caramel over the top of the cake in a back and forth motion.
  26. When done put it back in the freezer for 10 minutes to reduce the dripping.
  27. Lastly, add the pretzels to the top and then serve.
Recipe by The Everyday Mom Life at