Ingredients:

  • 1.5 cups (180g) crushed chocolate wafers
  • 5 tbsp (70g) melted unsalted butter
  • 1 pinch (1g) sea salt
  • 1 cup (340g) salted caramel sauce, chilled
  • 0.5 cup (60g) toasted pecans, finely chopped
  • 1 qt (946ml) vanilla bean ice cream, slightly softened
  • 1 qt (946ml) chocolate ice cream, slightly softened
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tbsp (25g) powdered sugar
  • 0.25 cup (30g) mini chocolate chips

Instructions:

  1. Press the crushed wafers, melted butter, and salt firmly into the bottom of a lined 9-inch springform pan using a flat glass to pack tightly. Freeze for 15 minutes to set the fats.
  2. Spread the softened vanilla ice cream over the chilled crust using an offset spatula, smoothing the top until level. Place the pan back in the freezer for 30 minutes to flash freeze.
  3. Pour the chilled salted caramel sauce over the vanilla layer and swirl in the chopped pecans, leaving a 0.5 inch border around the edges.
  4. Spread the softened chocolate ice cream evenly over the caramel layer, smoothing the top with an offset spatula.
  5. Whip the cold heavy whipping cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the cake and sprinkle with mini chocolate chips.
  6. Seal the pan with plastic wrap and freeze for at least 6 hours before removing the springform ring and slicing.