Dulce de Leche Ice Cream Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Strawberry sorbet dresses up this terrific, uncomplicated dessert. Ingredients:
5 whole graham crackers, broken up |
1/3 cup toasted hazelnuts |
1 tablespoon plus 1/3 cup sugar |
1/8 teaspoon salt |
5 tablespoons unsalted butter |
4 pints dulce de leche ice cream |
2 pints strawberry sorbet |
2 1/2 pounds strawberries, sliced |
purchased caramel sauce (optional) |
Directions:
1. Preheat oven to 350°F. 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.
2. 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.
3. Stir berries and 1/3 cup sugar in large bowl. Let stand until berries release their juices, about 30 minutes.
4. 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.
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