Ingredients:

  • 1 box (15.25 oz / 432g) cake mix
  • 3 large eggs
  • 1/2 cup (115g) vegetable oil
  • 1 cup (240ml) water
  • 1.5 quarts (1.4 liters) premium ice cream, softened
  • 1 cup (150g) crushed cookies
  • 1/2 cup (60g) salted caramel sauce
  • 2 cups (480ml) heavy whipping cream, cold
  • 1/4 cup (50g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • Fresh berries for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch dish and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. Combine cake mix, eggs, oil, and water. Beat on medium speed for 2 minutes until the batter is smooth.
  3. Pour the batter into the dish and bake for 25–30 minutes, or until the edges pull away from the sides and a toothpick comes out clean.
  4. Allow the cake to cool completely in the pan before adding ice cream.
  5. Place the softened ice cream in a bowl and stir briskly to remove any ice crystals.
  6. Spread half of the ice cream evenly over the cooled cake base using a silicone spatula.
  7. Drizzle the salted caramel sauce over the ice cream and sprinkle with crushed cookies.
  8. Spread the remaining ice cream on top, smoothing it to the edges to create a level surface.
  9. Place the dish in the freezer for at least 6 hours (or overnight) to set.