chocolate and caramel ice cream cake
categories:  Cake | Desserts   

Prepared: 2008-02-28

Ingredients:

• Sugar Cone Crust:
  • 12 sugar cones (5 ounces)
  • 3 ounces (6 tablespoons) unsalted butter, melted
• Cake:
  • 1 cup cold bittersweet chocolate sauce
  • Vanilla Ice Cream
  • 1 cup cold classic caramel sauce
  • 3/4 cup heavy (whipping) cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract

Preparation:

• TO MAKE THE CRUST:
• Finely grind the sugar cones in a food processor.
• Place them in a bowl with the butter and stir until combined.
• Press the crumbs into the bottom of a 9-1/2-inch springform pan.
• Freeze for 30 minutes.
• TO ASSEMBLE THE CAKE:
• Briefly heat the chocolate sauce in a microwave or double boiler over hot water just until spreadable.
• Spread the chocolate sauce in the bottom of the crust.
• Freeze until set, about 15 minutes.
• Spread the vanilla ice cream over the top.
• Again, freeze to set, about 30 minutes.
• Briefly heat the caramel sauce in a microwave or double boiler over hot water just until spreadable.
• Spread the caramel sauce over the ice cream.
• Freeze for another 30 minutes.
• In a bowl, combine the cream, sugar, and vanilla extract.
• Whip the cream until soft peaks form.
• Spread it over the top of the cake.
• Freeze the cake until the ice cream and sauces are hard, about 6 hours, depending on your freezer.
• Cut into slices and serve.

reviews:

	absolutely delicious .......
	Reviewed on 2008-03-03 by anonymous
	lucky enough to have tasted this delicious, yummy birthday cake. Hopefully the rating goes from good to the greatest which is why I rated it "5"
	Reviewed on 2008-03-03 by Grandma
	Mmmmmmmmmh......delicious Samantha Thank you so much for letting me taste your cake. It was öut of this world!
	Reviewed on 2008-03-03 by "Oma"
	please send me one piece so i can rate it
	Reviewed on 2008-03-04 by rolf