Baskin-Robbins Caramel Crunch Ice Cream Cake
A luscious, crunchy, caramel-filled ice cream cake that takes indulgence to new levels. Creamy and satisfying, it's irresistible.
Ingredients
- 1 box vanilla or caramel cake mix plus ingredients for cake
- 2 cups caramel ice cream
- 1 cup crushed caramel toffee or candy
- 1/2 cup whipped cream
- 1 tablespoon caramel syrup
- 1/4 cup crushed nuts optional
Instructions
- Prepare and bake the cake mix as per instructions. Allow the cake to cool.
- Slice the cake in half to create two layers.
- Soften the caramel ice cream slightly for easy spreading.
- Spread a layer of caramel ice cream over the first cake layer.
- Add a sprinkle of crushed caramel toffee over the ice cream.
- Top with the second cake layer.
- Frost the entire cake with whipped cream. Drizzle caramel syrup on top.
- Freeze for at least 4 hours or until firm.
Notes
Nutritional values (per serving):
- Calories: 330
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
Vitamins and minerals present (per serving):
- Vitamin A: 6%
- Calcium: 8%
- Vitamin D: 4%
- Iron: 2%
- Potassium: 5%
Any additional notes/tips to enhance the flavor for the recipe
- Add a touch of sea salt to the caramel for extra depth.
- Try using chocolate toffee for a twist on the flavor.
- For more texture, top with crushed pretzels or graham crackers.