Boozy Salted Caramel Ice Cream Cake Recipe

Whether you embraced the lobster boil theme for your casual summer gathering or are simply celebrating coming together with friends and family, this easy make-ahead boozy dessert is sure to please the people at your party. With enticing ingredients like semi-sweet chocolate and Jackson Morgan Southern Cream in salted caramel, this lush layered ice cream cake brings the “cool” to your warm weather shindig.

Ingredients:

13 x 9 Pan of brownies, sliced

1 cup Semi-sweet Chocolate Chips

¾ cup Heavy Cream

¼ Cup Jackson Morgan Southern Cream in Salted Caramel

Pinch of Salt

1 (11.5 ounces) Jar of Salted Caramel Sauce

Vanilla Ice Cream, softened

Chocolate Chunks, Garnish

Directions:

Make brownies according to directions or buy premade. Let cool and slice into squares then slice again lengthwise making thinner. Then make the chocolate ganache, heat the heavy cream, Jackson Morgan Southern Cream, and pinch of salt in a small saucepan over medium heat until slightly simmering, stirring constantly. Add chocolate chips to a high power blender, then add hot heavy cream mixture on top and blend on low until smooth. Set aside to cool for a few minutes.

Spray an 8 x 8 square pan with cooking spray. Line the bottom of the pan with the thin brownie slices, covering the entire bottom. Then spread ½ of the vanilla ice cream on top, then ganache, and salted caramel sauce. Then repeat layers until your pan is full and ice cream is the last layer. Finally, top with crumbled brownie pieces and chocolate chunks. Refrigerate overnight, then serve and enjoy immediately.