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Summer is officially half way over, and my summer reading program is not going according to plan.

Every summer, I assemble a ridiculously ambitious pile of books, and keep adding to it every time I wander into Politics and Prose or Bethany Beach Books.  I try to include a few titles to enrich my brain, a few titles the kids in my life are reading, a few “fluffy” summer reads, and of course a few books about food.  The general idea is that I will knock off a book a week or so.  This year, I’ve clearly been spending more time shopping for books than reading them, as let me admit to you this is what the pile looks like:

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The good news is, I’ve started 10 of them.  The bad news? I’ve only managed to finish six.

My hands-down favorite thus far has been “But Mama Always Put Vodka in the Sangria.”  Julia Reed, where have you been all my life?  This enchanting collection of essays with recipes will undoubtedly need an entire blog post soon.   Julia brings her southern twist on cooking and entertaining to her experiences around the world.  She is a fantastic storyteller, and an inspiring hostess.  And I have about a dozen recipes tagged to try.  Do you think it’s bad half of them are cocktails?

As I mentioned, that will be another blog post.  Today, I’m here to tell you about this ice cream cake.

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I’ve established that coffee and caramel top my list of favorite foods… and readers know that Mulu, my favorite barista at Starbucks, starts my skim one-pump vanilla Caramel Macchiato with an extra shot every time I walk in the door of the place.  (I live a seriously charmed life.)  One recent bleary-eyed morning, while enjoying Mulu’s handiwork I thought to myself – what could be better than a Caramel Macchiato ice cream cake?

The answer?  Not much.  A graham cracker crust, then layers of strong coffee ice cream, salted caramel sauce, creamy vanilla ice cream.  Then drizzle some more of that caramel sauce over the top.  Simple perfection. I contemplated adding kahlua to the coffee ice cream layer, but I decided it best to keep it kid-friendly.

This was a huge hit with our dinner guests last night.  I found myself walking folks through the recipe as they inhaled it. Though my son maintained the middle layer really should have been dulce de leche (I’ve clearly raised the kid right…)

If you’re in the neighborhood, there’s half a cake left in my freezer – please come over and have a slice.

I’ll be out on the back porch reading… perhaps with one of Julia’s cocktails in hand.  It is summer after all…

Caramel Macchiato Ice Cream Cake

If you have a Trader Joe’s in your world, I suggest you procure the ingredients there – I have to tell you, they sell fantastic graham crackers, ice cream and salted caramel sauce.

  • One 16-oz package of cinnamon-sugar graham crackers
  • 6 tablespoons melted butter
  • 1 1/2 quarts strong coffee ice cream
  • 1 quart vanilla ice cream
  • 2 10 oz jars salted (fleur de sel) caramel sauce (or one jar dulce de leche, and one jar caramel sauce)

Remove the coffee ice cream from the freezer and allow it to sit on the counter 10-15 minutes, until the ice cream is softened.

Place the graham crackers In the bowl of a food processor and pulse until you have fine crumbs. Add the melted butter and pulse until combined.

Dump the cookie mixture out into the bottom of a 8 to 9 inch spring form pan and use your hands to press the cookies into the bottom of the pan until you have a smooth and even crust.

Pour the coffee ice cream on top of the crust and smooth it out so it is in an even layer. Freeze for at least 2 hours.  Spoon the jar of caramel sauce or dulce de leche onto the coffee layer, and freeze for at least a half-hour.

Remove the vanilla ice cream from the freezer and allow it to sit on the counter 10-15 minutes, until the ice cream is softened.

Spread the vanilla ice cream over the caramel layer and smooth it out so it is in an even layer. Freeze for at least 2 hours.

Take the cake out of the freezer, and carefully remove the side of the springform pan… you may need to run a knife along the edge to loosen it.

Drizzle the second jar of caramel over the top of the cake and serve.

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31 Responses to "Caramel Macchiato Ice Cream Cake"
  1. thebrookcook says:

    Wow! Gorgeous!!

  2. chefjulianna says:

    Wow! What a perfect recipe for a summer party!! Can’t wait to dip into a giant slice of this cool treat! Yum! Thanks a million for bringing it to Fiesta Friday! 😀

  3. Hilda says:

    I think 6 out of 10 books half way through the summer is a great success. I have a similar pile, and I am going to have to dust them off one of these days. They have become a permanent fixture. That cake looks delicious. I’m all for the salted caramel sauce, but it’s a good recipe that can be tweaked according to one’s particular taste. Thanks for sharing it with us at Fiesta Friday.

  4. acbistro says:

    So glad to come across another book reader 😀 and the icecream cake……looks gorgeous <3 and i am gonna try this 🙂

  5. yum.. never thought of a macchiato ice cream flavoured cake! and with caramel too?! i can imagine how good this would have tasted. thanks for the recipe + inspiration!

  6. A Home Cook says:

    Sooo good. So very, very good.

  7. Ai Lin Leow says:

    I need this ice cream cake in my life. I need it now! So glad I found this recipe. Don’t worry about your summer reading, enjoy your summer!! 🙂

    • You’re so sweet! It’s not that I’m worried exactly… it’s that I wish I had more hours in my summer days to read (and cook and blog and eat…)

  8. Patty Nguyen says:

    This is killing me. Drooool….

  9. Alex says:

    This sounds absolutely amazing! I never pass up coffee or ice cream!

  10. I could make an entire meal of this cake. Its so rich, so cream, so meeee. Lol. Wonderful recipe. I pinned it.

  11. Michelle says:

    I don’t like coffee, but my best friend would love this! It looks fab!

  12. Lisa says:

    I am definitely going to make this!! wow! Great recipe and great pix! Thanks for sharing with FF!

  13. Jhuls says:

    The cake looks incredibly delicious. 🙂
    Hey, have you read If I Stay??

  14. This looks amazing! This might be Sunday’s treat for hubby and I!

  15. I’m so upset right now that the only ingredient from your list that I have in my house is the butter! Even worse, we don’t have a Trader Joe’s in the UK. Trust me though, I will somehow get those ingredients and make this dessert!!!

  16. OK, this is now the ‘coolest’ ice cream cake EVER!!!!. I would not have thought of that because my coffee is usually boring Latte. This is fantastic, MB!!!!

    May I say that your son is so cool to insist on dulce de leche in the middle layer? He is another foodie in your house I presume 🙂

  17. This sounds absolutely amazing! I never pass up coffee or ice cream!

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