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Hot Fudge Caramel Ice Cream Cake
Hot Fudge Caramel Ice Cream Cake is a layered cake made with pound cake and caramel ice cream, and topped with the best hot fudge sauce you will ever have.
Servings 8
Calories 759kcal
Ingredients
- 10.75 oz Sara Lee® All Butter Pound Cake
- 1 pint caramel ice cream
- ½ cup chopped toffee or nuts
Whipped Cream
- 1 cup heavy whipping cream
- 3 tablespoons white granulated sugar
- ½ teaspoon clear vanilla extract
Hot Fudge Sauce
- ½ cup brown sugar
- ¼ cup cocoa powder
- ¼ cup butter
- ¼ cup milk
- 1 tablespoon vanilla extract
Instructions
- Cut pound cake into 1 inch slices as pictured above.
- Line a 9-inch bread pans with parchment paper. Add one slice of the pound cake at one end of the bread pan.
- Add a layer of ice cream on the side of the pound cake, about an inch thick. Alternate layers until you reach the other end of the bread pan, ending with pound cake.
- Set in the freezer until set, about 1 hour.
- Make the Easy Hot Fudge Sauce by following the directions here. Set aside to cool to room temperature.
- Make homemade whipped cream. Pour the heavy whipping cream, sugar and vanilla extract into a large mixing bowl, and whisk using a large balloon whisk. I used my KitchenAid mixer and whisked on high for approximately 3–5 minutes until the cream reaches the soft peak stage.
- Remove cake from the freezer and slice into your preferred portion size. I like to slice down the middle of the pieces of pound cake as pictured above.
- Garnish each slice with whip cream, hot fudge and toffee, and serve immediately.
Notes
Total time includes the time to freeze the cake.
Nutrition
Calories: 759kcal | Carbohydrates: 93g | Protein: 8g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 195mg | Sodium: 435mg | Potassium: 396mg | Fiber: 2g | Sugar: 72g | Vitamin A: 1515IU | Vitamin C: 0.8mg | Calcium: 236mg | Iron: 2.5mg