Dulce De Leche Ice Cream Cake

Dulce De Leche Ice Cream Cake
Dulce De Leche Ice Cream Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • 5

    whole graham crackers broken up

  • 1/3

    cup toasted hazelnuts

  • 1

    tablespoon sugar plus

  • 1/3

    cup sugar

  • 1/8

    teaspoon salt

  • 5

    tablespoons unsalted butter melted

  • 4

    pints dulce de leche ice cream

  • 2

    pints strawberry sorbet

  • 2 1/2

    pounds strawberries sliced

  • Purchased caramel sauce (optional)

Directions

Preheat oven to 350 degrees. Combine crackers, nuts, 1 tablespoon sugar, and salt in processor. Blend until nuts are finely chopped. Add butter; blend until mixture is evenly moist. Press mixture over bottom (not sides) of 10-inch-diameter springform pan. Bake crust until golden, about 8 minutes. Cool completely. Slightly soften 1 1/4 pints ice cream; spread over crust. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/4 pints ice cream; spread over sorbet. Freeze until firm, about 1 hour. Slightly soften 1 pint sorbet; spread over ice cream. Freeze until firm, about 30 minutes. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer. Cover; freeze until firm, at least 3 hours and up to 1 week. Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes. 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. This recipe yields 16 servings.

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