If you think caramel is just a sugary drizzle, think again. This Mini Caramel Swirl Ice Cream Cake is pure decadence, no apologies. A creamy, caramel-infused ice cream sits on a crunchy base, and let’s be real, it’s not going to stay in your freezer for long. Fancy enough to look gourmet, but easy enough to make without breaking a sweat. So go ahead, indulge in a treat that’s as sweet as it is easy, and remember, you’re not just making a dessert—you’re making an experience. And yes, you deserve it.
Mini Caramel Swirl Ice Cream Cake
A rich, indulgent ice cream cake that combines the creamy goodness of caramel swirls and a crunchy base.
Ingredients
- 1 pack of graham cracker crumbs
- 2 tbsp melted butter
- 1 pint caramel ice cream softened
- 1/2 cup heavy cream whipped
- 1/4 cup caramel sauce for swirling
- 1/2 cup crushed nuts optional, for garnish
Instructions
- Preheat the oven to 350°F (175°C).
- Combine graham cracker crumbs and melted butter, press into mini pans, and bake for 8 minutes.
- Whip heavy cream until stiff peaks form.
- Layer softened caramel ice cream on the crust and freeze for 1 hour.
- Swirl in caramel sauce with a spatula, freeze for another hour.
- Garnish with crushed nuts (optional) and freeze until set, about 1 hour.
Notes
Nutritional Values (Per Serving)
- Calories: 300
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 6%
- Calcium: 8%
- Iron: 3%
- Vitamin D: 2%
- Vitamin C: 1%
Additional Notes/Tips
- For extra flavor, drizzle more caramel sauce on top just before serving.
- Freeze overnight for a firmer texture.
- Try adding chocolate chips for an extra twist!
