Submitted by Chany Greenberg
Vanilla ice cream gets transformed into a striking cake.
In a small pot over medium-high heat, combine coconut milk, sugar, and salt. Bring to a boil (keeping a close eye on it, as it can quickly boil over), then immediately lower heat, keeping the sauce at a light simmer.
Simmer for 30–40 minutes, stirring occasionally. As the sauce reaches the last five to eight minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.
Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from heat and stir in coconut oil and vanilla extract. Allow to cool slightly (until you can touch it).
You can really cheat by buying the caramel and adding sea salt to it, but homemade is much better!
Crush graham crackers and combine with caramel until a crumble consistency forms.
Allow ice cream to melt just slightly.
Mix ice cream with approximately 1/3 cup of the slightly cooled caramel sauce until fully incorporated and the ice cream is more of a caramel color.
Shmear the caramel in streaks along the inside of a silicone cake mold.
Pour half the ice cream mixture into the mold and then swirl in half the remaining caramel sauce. Pour in remaining ice cream and swirl in remaining caramel.
Top with crumbs and freeze until very solid (preferably overnight).
Flip the cake out of the mold.
Melt and drizzle each of the chocolate/white chocolate/caramel chips over the cake.
Remove from freezer about half an hour before serving.