1. Make the Crust + Cookie Crumbs:

Start by mixing the chocolate graham cracker crumbs, sugar, and salt in a medium bowl. The crumbs should resemble coarse sand once everything is well combined. Then, pour in the melted butter and stir until the crumbs are fully moistened. The butter should coat every crumb to help them stick together when pressed into the pan. Scoop half of the crumbs into a 9-inch springform pan that’s been sprayed with cooking spray. The springform pan is ideal for this recipe because it allows you to easily remove the cake once it’s frozen. Use the bottom of a glass or measuring cup to press the crumbs into the pan, forming an even layer that climbs up the sides by about an inch. This will serve as the solid base of your ice cream cake. Take the remaining crumbs and spread them out onto a parchment-lined baking sheet. Placing the crumbs on the baking sheet will help them freeze quickly. Once both pans are prepared, place them in the freezer to set up for a minimum of 30 minutes.

2. Make the Ganache:

While the crust is chilling, you can prepare the ganache. Heat the heavy cream in a medium saucepan over medium-high heat until it just starts to bubble around the edges. Be careful not to let it boil over. Once it’s hot, remove the saucepan from the heat and pour in the chocolate chips. Stir gently until the chips are fully melted and the ganache becomes smooth and shiny. Let it cool slightly before using it to top the cake. If the ganache seems too runny, you can let it sit at room temperature for a few minutes to thicken.

3. Make the Salted Caramel:

In a medium saucepan, combine the sugar and corn syrup over medium heat. Stir gently to ensure the sugar melts evenly, but avoid stirring too much to prevent crystallization. Once the sugar begins to melt, it will start to turn amber. At this point, remove the saucepan from the heat and carefully add the heavy cream and butter. The mixture will bubble up rapidly, so use caution. Stir everything together until fully combined and smooth. Return the saucepan to the stove and cook for an additional minute or two, allowing the caramel to darken slightly. This deepens the flavor and gives the caramel that characteristic richness. Once the caramel has reached your desired color, remove it from the heat and stir in the salt and vanilla extract. Allow the caramel to cool to room temperature before assembling the cake.

4. Assemble the Cake:

Now that the crust, ganache, and caramel are ready, it’s time to assemble your ice cream cake. Remove the springform pan from the freezer and pour half of the ganache over the bottom. Use a spatula to spread it out into an even layer, then sprinkle with a teaspoon of flaky sea salt. Return the pan to the freezer for 30 minutes to let the ganache set. Once the ganache has firmed up, scoop out half of the vanilla ice cream and spread it evenly over the ganache. Press the ice cream down gently to remove any air bubbles and ensure there are no gaps. Place the pan back in the freezer for another 30 minutes to let the ice cream firm up.

Next, remove the sheet pan of chocolate crumbs from the freezer and crumble them into small pieces. Remove the springform pan from the freezer and pour ⅔ of the chocolate crumbs over the ice cream. Then, pour ¾ of the salted caramel over the crumbs. Return the pan to the freezer for another 30 minutes to allow the caramel to set. After this step, scoop out the remaining half gallon of ice cream and spread it over the caramel layer, pressing it down firmly to fill the pan. Smooth the surface of the ice cream and place the pan back in the freezer for 30 minutes.

Once the ice cream has frozen solid, pour the remaining ganache over the top of the cake and spread it into an even layer. Sprinkle the last of the chocolate crumbs over the ganache and drizzle with the remaining salted caramel. Finally, top with a teaspoon of flaky sea salt. Freeze the cake for at least one hour, or up to one week before serving.