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Dulce De Leche Ice Cream Cake

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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)

Details

Servings 16

Preparation

Step 1

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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