Ingredients
Scale
- 2 cups crushed graham crackers
- ½ cup unsalted butter, melted
- 1 pint vanilla Salt & Straw ice cream
- 1 pint strawberry Salt & Straw ice cream
- 1 pint chocolate Salt & Straw ice cream
- 1 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- A pinch of sea salt for garnish
Instructions
- Preheat your oven to 350°F (175°C). In a bowl, mix the crushed graham crackers with melted butter until moistened.
- Press the mixture into the bottom of a 9-inch cake pan and bake for 8-10 minutes until golden. Cool completely.
- Scoop and layer the vanilla, strawberry, and chocolate ice cream over the cooled crust, smoothing each layer evenly.
- Heat the heavy cream until simmering, pour it over chopped chocolate, stir until smooth, then top the ice cream layers with the ganache and a pinch of sea salt.
Notes
- Store tightly wrapped in the freezer for up to 2 weeks.
- Allow the cake to soften slightly to make slicing easier.
- Feel free to experiment with different ice cream flavors from Salt & Straw.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layering and Baking
- Cuisine: American
- Diet: Vegetarian