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Dulce de Leche Ice Cream Cake

RG

Ingredients

  • 5 whole Graham crackers, broken up
  • 1/2 cup toasted hazelnuts
  • 1/8 teaspoon salt
  • 1 tablespoon plus 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 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.

Yield: 16 servings

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.

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




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