Layered Dessert of Vanilla-Salted Caramel Ice Cream, Enveloped in Whipped Cream

Layered Dessert of Vanilla-Salted Caramel Ice Cream, Enveloped in Whipped Cream

Revamped Recipe: Salted Caramel Ice Cream Cake with Whip cream

Serves: 12 portionsDifficulty: IntermediateTime: 2 hours 35 minutes (1 hour active), plus 5 hours for freezing

Ingredients:

For the Cake:

• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 2/3 cup sugar
• 1/2 teaspoon kosher salt
• 2 large eggs
• 1/2 cup canola oil
• 2 tablespoons sour cream
• 1 tablespoon vanilla extract
• A ladleful of Homemade Salted Caramel Sauce (optional)
• 6 pints salted caramel ice cream, slightly softened

Whipped Cream:

• 1 1/2 cups heavy cream
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• An addition of Homemade Salted Caramel Sauce for drizzling

Experience a flavorsome bash: Layers of heavenly vanilla cake, salted caramel ice cream, and whipped cream surmounted with a caramel drizzle. Perk this delightful ice cream cake up at gatherings like birthdays or backyard BBQs in sweltering weather. For the DIY fanatics, enjoy our Salted Caramel Ice Cream and Salted Caramel Sauce recipes (consider shoving in extra salt to taste).

Instructions:

1. Preheat your oven to 350°F. Grease a 9x13-inch baking dish, line it with parchment to extend over two edges, and grease the parchment.
2. Prepare the cake: mix flour, baking powder, sugar, and salt in a bowl. Separately, whisk eggs, oil, sour cream, and vanilla in another bowl until combined. Incorporate the wet mix into the dry one, stirring just enough to blend. The batter will be incredibly thick. Transfer the mixture to the prepared dish in an even layer. Bake until a toothpick inserted in the center emerges clean, approximately 20 minutes. Let it rest for 10 minutes in the dish on a wire rack, then lift it out from the dish to cool completely, peel off the parchment, and return it to the dish.
3. Soften the ice cream: place it in a bowl and stir it vigorously with a large spoon until it's spreadable, being careful not to melt it into a slush. If you'd like, spoon some salted caramel sauce over the cooled cake. Spread the ice cream evenly over the cake. Wrap it with plastic wrap and keep it in the freezer until firm, about 4 hours.
4. Whip the cream: in a bowl, combine the heavy cream, sugar, and vanilla using an electric mixer. Beat at a medium speed until medium-stiff peaks form. Spread over the frozen ice cream layer in an even fashion. Drizzle with caramel sauce as desired. Cut into squares and serve.

Bonus Recipes:

For an even more irresistible dessert, try out these additional recipes:

• Salted Caramel Ice Cream:Ingredients:
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup granulated sugar
  • 2 tablespoons liquid corn syrup
  • 1 teaspoon salt
  • 5 large egg yolks
  • 1 cup store-bought Salted Caramel Sauce, plus more for swirling

Instructions: 1. In a medium saucepan, heat heavy cream, milk, sugar, corn syrup, and salt over medium heat until sugar dissolves. 2. In a large bowl, whisk egg yolks. Gradually whisk hot cream mixture into egg yolks. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly, until it thickens and coats the back of a spoon, about 5 minutes. Pour into a bowl and stir in caramel. Chill, then churn in an ice cream maker.

• Salted Caramel Sauce:Ingredients:
  • 11/2 cups granulated sugar
  • 6 tablespoons unsalted butter, at room temperature
  • 1 cup heavy cream
  • 1 teaspoon salt

Instructions: 1. Cook sugar in a medium saucepan over medium heat, stirring constantly until it forms a thick, amber-colored syrup. 2. Add butter, stirring until combined. 3. Gradually pour in heavy cream while stirring, bringing the mixture to a boil for 1 minute. 4. Remove from heat and stir in salt. Cool slightly before using.

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