Caramel Crunch Raspberry Ice Cream Cake

So happy to partner with Werther’s Original to bring you this easy and delicious Caramel Crunch Raspberry Ice Cream Cake.  I absolutely love Werther’s Caramel.  It is the only candy I use in my caramel desserts.  Here, we have a beautiful caramel crunch raspberry ice cream cake.

Happy Spring!!

I’ve been to two countries, visited different places, witnessed different cultures, and had loads of good food.  India treated me well in the last few weeks.  I spent some quality time with friends and family.  Well, now I’m back home and back in routine just before spring break.

And this happened.

Caramel crunch raspberry ice cream cake.  I know, it’s a mouthful, and it tastes like… well, like you’re eating a bit of everything.  Rich and creamy, crunchy and citrusy, it is a cake with hints of zest.

My motto for desserts has always been to keep it simple, approachable, and doable.  The simplest desserts are oftentimes the best, with just a few special touches that bring it to the next level.  In this case, the cake has touches of orange zest, and the soft caramel with toasted walnuts and rice crispies make it a perfect crunch layer.  If you prefer chewy caramel, use that instead of soft, and add any nuts of your choice. The no churn ice cream is a wonderful touch.  You could use any fruit of the season to create the ice cream layer.  This caramel crunch raspberry ice cream cake will be a hit at any spring or summer party.

One of my favorite caramel candies has to be Werther’s Soft Caramel, which I’ve used to make this caramel crunch raspberry ice cream cake.

Werther’s is doing some exciting things in celebration of National Caramel Day on April 5! The iconic caramel brand is teaming up with Hasbro’s classic game CANDY LAND to create CANDYLAND: The Werther’s Caramel Edition Game, a life-sized gameboard that will pop-up for one-day only on Santa Monica Pier.
The board game showcases Werther’s rich heritage and versatile product portfolio, while bringing back feelings of nostalgia for those who grew up with these two classic brands, making it the perfect partnership. So exciting and right up my alley!
Caramel lovers nationwide can experience CANDY LAND: The Werther’s Caramel Edition Game online by visiting

CaramelDay.com. This digital destination features an online version of the game board, allowing users to learn Werther’s Original fun facts as they explore different caramel regions.

Available at retailers nationwide, Werther’s Original has a caramel flavor for everyone and every occasion. From caramel classics such as hard, chewy, soft, creamy filled, sugar-free and caramel popcorn to caramel flavor combinations including apple, coffee, cocoa, and vanilla.

Caramel Crisp Blueberry Icecream

 

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Prep time

1 hour

Cook time

1 hour

Total time

2 hours

 

Author: Ash

Recipe type: Dessert

Cuisine: American

Serves: Makes 2 8" pans

Ingredients

Orange Sponge Cake:

• ½ cup or 1 stick unsalted butter
• ½ cup caster sugar
• 2 large eggs, at room temperature
• 1 tsp vanilla extract
• 1 tbsp orange zest
• Juice of 1 orange
• ⅓ tsp salt
• 1 tbsp baking powder
• 1 cup all purpose flour

CARAMEL CRUNCH

• 1 cup of soft werther's caramel
• 2 tbsp cream
• ½ cup chopped walnut, toasted
• ½ cup rice crispies/puffed rice cereal

Raspberry and dragon fruit no-churn icecream

• 2 cups heavy whipping cream
• 1 can(14 oz) condensed milk
• ⅓ tsp vanilla paste or vanilla extract
• 3 tbsp blueberry puree
• 2 tbsp dragon fruit, to swirl

Instructions

The CAKE:

1. Take two 8 inch spring forms and line it with a parchment paper and brush the sides with unsalted butter.
2. Preheat the oven to 350 degrees.
3. In a mixing bowl add the unsalted butter and whip it until it is airy and whipped, for about 3 minutes. Add the caster sugar and mix well. Add the eggs one at a time and blend well. Put in the vanilla extract, orange zest, orange juice and salt. Mix well. Add the flour and baking powder and mix well.
4. Divide the cake batter equally in both the spring pans and bake at 350 degrees for 15 minutes or until it is firm and fully baked.
5. Take it out and let cool. Then, take it out of the pan and slice the top so the cake is even. Then put it back in the spring form pan.

CARAMEL Crisp:

1. To make the caramel crisp, place the candies in a bowl. Put it in a double boiler and let it all melt, about 3-5 minutes. Add the whipping cream, mix well. Add the toasted walnuts and rice crispies and mix well.
2. Divide it equally and pour on top of the cake. Press and pack it well. Put it in the refrigerator to cool it.

ICECREAM

1. Chill the mixing bowl of a kitchenaid. Add 2 cups of whipping cream and whip it for 3 minutes. Add the sugar and whip until stiff peaks form.To that add the raspberry puree and mix it through.
2. Pour it equally in both the spring pans on top of the caramel crunch. Pour a couple of tablespoons of the dragon fruit puree and use a toothpick to swirl it.
3. Wrap it with a saran wrap and freeze it for atleast 6 hours or overnight.
4. Slice and serve immediately.

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If you make this Caramel Crunch Raspberry Icecream Cake, tag me and let me know.

Thanks for reading. Have a great day.

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