Dulce de Leche Ice Cream Cake

Yield: 16 servings

Ingredients

• 5 whole Graham crackers, broken up
• 1/2 cup toasted hazelnuts
• 1/8 teaspoon salt
• 1 tablespoon + 1/3 cup sugar
• 6 tablespoons unsalted butter, melted
• 4 pints dulce de leche ice cream (see note)
• 2 pints strawberry sorbet
• 2 1/2 pounds strawberries, sliced
• Purchased caramel sauce (optional)

Instructions

1. Heat oven to 350 degrees F.
2. In food processor, combine crackers, nuts, salt and 1 tablespoon sugar. Blend until nuts are finely chopped.
3. Add butter; blend until mixture is evenly moist. Press mixture over bottom (not sides) of 10-inch-diameter springform pan.
4. Bake crust for about 8 minutes until golden. Cool completely.
5. Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze until firm, about 1 hour.
6. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 2 hours.
7. Slightly soften 1 1/4 pints ice cream; spread over sorbet. Freeze until firm, about 1 hour.
8. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 2 hours.
9. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze until firm, overnight and up to 1 week.
10. Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.
11. Cut around cake to loosen. Release pan sides. Cut cake into wedges; arrange on plates. Spoon berries atop wedges; drizzle with caramel sauce, if desired.

Notes

If you can't find dulce de leche ice cream, substitute vanilla ice cream combined with 1/3 cup caramel sauce for each pint.

Strawberry sorbet dresses up this terrific, uncomplicated dessert.

Nutrition

Per serving: fats, 23 grams (42% of calories); calories, 484; cholesterol, 92 milligrams; carbohydrate, 65 grams; fiber, 2 grams; protein, 7 grams; sodium, 113 milligrams