Step 1: Make the Crust + Cookie Crumbs

1. Crush the graham crackers: Start by crushing the chocolate graham crackers into fine crumbs. You can do this with a food processor if you have one, or by placing the crackers in a plastic bag and crushing them with a rolling pin. Aim for crumbs that are as fine as possible, as this will give your crust a smooth texture.
2. Mix the ingredients: In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and salt. Mix them together so they’re evenly distributed. Once mixed, pour in the melted butter and stir until the crumbs are fully moistened. The butter helps bind the crumbs together, so they stay firm when pressed into the pan.
3. Press the crumbs into the pan: Scoop out half of the crumb mixture and place it into a 9-inch wide, 3-inch deep springform pan that has been sprayed with cooking spray. Use the bottom of a glass or measuring cup to press the crumbs down firmly, creating an even layer. The crumbs should form a base that creeps up about an inch on the sides.
4. Freeze the crust: Take the remaining crumbs and spread them out onto a parchment-lined baking sheet. Both the crust in the pan and the remaining crumbs need to freeze for a minimum of 30 minutes to allow the crust to set. This is an important step to help the crumbs firm up and hold their shape.

Step 2: Make the Ganache

1. Heat the heavy cream: In a medium saucepan, heat the heavy cream over medium-high heat until it just begins to bubble. This signals that it’s hot enough to melt the chocolate chips. Keep a close eye on the cream so it doesn’t boil over.
2. Add the chocolate chips: Remove the saucepan from the heat and immediately pour in the chocolate chips. Stir the mixture with a spoon or spatula until the chocolate chips are fully melted and the ganache becomes smooth and glossy. Set it aside to cool slightly before using.

Step 3: Make the Salted Caramel

1. Melt the sugar and corn syrup: In a medium saucepan, combine the sugar and corn syrup over medium heat. Swirl the pan gently until the sugar has completely melted. Be careful not to stir too much, as this can cause the sugar to crystallize.
2. Watch for amber color: Allow the sugar to cook until it turns amber in color. This should take around 5-10 minutes. Keep an eye on the caramel to ensure it doesn’t burn.
3. Add the cream and butter: Once the sugar has reached the desired amber color, carefully remove the pan from the heat. Add the heavy cream and butter, stirring rapidly to incorporate them. The mixture will bubble up significantly, so be cautious. Stir until everything is fully combined.
4. Finish the caramel: Return the pot to the stove over medium heat and cook the caramel for a few more minutes, allowing it to thicken slightly. Once it’s thickened, remove from the heat and stir in the salt and vanilla extract. Let the caramel cool to room temperature before proceeding with the assembly.

Step 4: Assemble the Cake

1. First layer of ganache: Remove the springform pan from the freezer and pour half of the ganache over the set crust. Use a spatula to spread it evenly across the surface. Sprinkle a teaspoon of flaky sea salt over the ganache for a salty contrast to the sweet flavors. Return the pan to the freezer for 30 minutes to allow the ganache to firm up.
2. First layer of ice cream: Scoop out one half-gallon of vanilla ice cream and spread it evenly over the ganache layer. Press the ice cream down gently to remove any air pockets and ensure the layer is smooth. Once spread, return the pan to the freezer for 30 minutes.
3. Add the crumbs and caramel: Take the sheet pan of chocolate crumbs out of the freezer and crumble them into small pieces. Once the ice cream has firmed up, remove the springform pan from the freezer and sprinkle two-thirds of the chocolate crumbs over the ice cream. Then, drizzle three-quarters of the salted caramel over the crumbs. Return the pan to the freezer for another 30 minutes.
4. Second layer of ice cream: Scoop out the remaining half-gallon of ice cream and spread it evenly over the caramel layer, pressing it down to ensure there are no air bubbles or gaps. Freeze the cake again for another 30 minutes.
5. Top layer of ganache: Pour the remaining ganache over the ice cream layer and spread it evenly across the top. Sprinkle the remaining chocolate crumbs over the ganache and drizzle the last of the salted caramel over the crumbs. Finish with a pinch of flaky sea salt for extra flavor and crunch.
6. Final freeze: Place the assembled cake back in the freezer for at least 1 hour, or up to a week before serving. This allows the cake to set completely and ensures that the flavors meld together.