Recipe Salted caramel crunch ice-cream cake : Easy, Special and Delicious

Recipe Salted caramel crunch ice-cream cake : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Salted caramel crunch ice-cream cake. This Recipe Salted caramel crunch ice-cream cake : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Salted caramel crunch ice-cream cake was necessary 6h 30m, cook 20m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Salted caramel crunch ice-cream cake

Caramel fans will adore our amazing salted caramel crunch ice-cream cake!

Salted caramel crunch ice-cream cake


9 Ingredients












  • 2 litres salted caramel ice-cream










  • 1 litre chocolate ice-cream










  • 1/2 x 200g packet Darrell Lea little peanut brittle, chopped, plus extra to serve










  • 1 1/2 x 125g packets vanilla wafers, plus extra chopped to serve










  • 300ml thickened cream, whipped










  • 2 x 46g Picnic bars, sliced


  • Caramel sauce










  • 1 cup caster sugar










  • 100g butter, softened










  • 1/2 cup thickened cream









  • Select all ingredients










4 Method Steps








  • Step 1


    Make Caramel Sauce. Place sugar and 3/4 cup water in a saucepan over medium heat. Stir, without boiling, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 8 to 10 minutes or until dark golden. Remove from heat. Carefully add butter (mixture will bubble and increase in size). Stir until melted. Add cream. Mix well. Set aside to cool completely.







  • Step 2


    Grease a 7cm-deep, 9cm x 25.5cm loaf pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.







  • Step 3


    Place salted caramel ice-cream in a bowl. Place chocolate ice-cream in a separate bowl. Set aside for 10 minutes to soften (ice-creams should not be melted). Fold brittle into salted caramel ice-cream. Spoon ice-creams, alternating, into prepared pan, drizzling with 1½ tablespoons caramel sauce between layers, and spreading gently to slightly marble ice-creams and sauce. Level top with a spoon. Working quickly, arrange 18 wafers on top of ice-cream, trimming to fit, if necessary. Cover with plastic wrap. Freeze overnight. Cover caramel sauce with plastic wrap. Refrigerate.







  • Step 4


    Stand ice-cream cake at room temperature for 5 minutes. Turn onto a serving plate. Top with whipped cream, Picnic, and extra wafer and peanut brittle. Drizzle with remaining caramel sauce (see note). Serve immediately.


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