Easy | 8 Steps
- whole milk 1 cup
- sugar 3/4 cup
- Pinch salt
- heavy cream 2 cups
- vanilla 1 Tbsp
- Pirouline cookie crumbs, about 10 crushed (Dark Chocolate or Hazelnut) 1 heaping cup
- miscellaneous cookie crumbs (chocolate chip cookies, oreos, or graham crackers)1heaping cup
- sugar 1/4 cup
- salt 1 tsp.
- butter, melted 12 Tbsp.
- Chocolate Ganache-
- heavy cream 1 1/4 cups
- chocolate chips 2 cups
- Salted Caramel Sauce-
- granulated sugar 1 cup
- corn syrup 1 Tbsp.
- heavy cream 1/2 cup
- butter 4 Tbsp
- salt 3/4 tsp.
- vanilla 1 tsp.
Make Vanilla Ice Cream (if using homemade): In a medium-sized bowl combine all ingredients. Chill in fridge at least 1 hour. Pour into ice cream maker and prepare following manufacturer instructions. Place in freezer while preparing the rest of the cake components.
Make Pirouline Cookie Crust: Combine both cups of cookie crumbs, sugar and salt in a small bowl. Pour butter in and stir until all crumbs are evenly coated. Press half of the cookie combination from edge to edge into a springform pan that has been greased with cooking spray. Spread remaining half of the cookie combination across a parchment paper lined baking sheet or cake pan. Place both pans of cookie crumbs in freezer to chill for 30 minutes.
Meanwhile, make Chocolate Ganache: In a small microwave safe bowl, heat heavy cream for 1 1/2 minutes, or until steamy and simmering. Place chocolate chips in a separate small bowl. Pour hot cream over chocolate chips and set aside for 2 minutes. Stir cream and chocolate together until smooth and silky. Set ganache aside to cool.
Make Salted Caramel Sauce: In a small saucepan combine sugar and corn syrup. Stir to incorporate. Place over medium heat and gently swirl the pan around until the sugar melts. Try to avoid stirring the mixture, as too much disturbance will cause the sugar to crystallize. Cook the sugar until it begins to turn amber in color. Remove from heat and stir in heavy cream and butter. The mixture may bubble up and foam. Rapidly stir the caramel until everything is incorporated. Return to heat and cook until any sugar chunks have melted through completely and a deep caramel color is reached. Remove from heat and stir in salt and vanilla. Set aside to cool to room temperature before using.
Assemble Ice Cream Cake: Remove springform pan from freezer. Atop the Pirouline cookie crust, spread half of the chocolate ganache, followed by half the Vanilla Ice Cream. Return to freezer for 30 minutes.
Top Ice cream layer with an even layer of the remaining frozen cookie crumbs that were in the parchment paper lined sheet. On top of that, spread 3/4 the Salted Caramel Sauce. Freeze another 30 minutes.
On top of the Salted Caramel Sauce layer, spread the remaining Vanilla Ice Cream and then the remaining ganache. Freeze an additional 30 minutes.
Spread any extra Pirouline or cookie crumbs across Chocolate Ganache for garnish (chocolate chip cookie crumbs and crushed Pirouline are photographed.) Drizzle remaining 1/4 Salted Caramel Sauce across the top of cake. Place in freezer to firm up for 1 hour before serving.