Dulce de Leche-Mocha Ice Cream Dessert ingredients (10)
Makes 12 to 16 servings
Praline Crumbs (Layers 1 and 4)10 whole rectangular graham crackers
1 cup butter
1 cup firmly packed brown sugar
1 cup chopped pecans
1 quart (32.0-ozs) dulce de leche ice cream, slightly softened
1 (15.5-oz) bottle Smucker's® Hot Fudge Microwaveable Topping
1 quart (32.0-ozs) coffee ice cream, slightly softened
Whipped Cream Topping (Layer 6)
1.5 cups (12.0-ozs) whipping cream
1/3 cup (2.67-ozs) coffee-flavored liqueur
Substitute Häagen-Dazs® Bourbon Pecan Praline Ice Cream (Limited Edition) and Praline New Orleans Style Pecan Liqueur for the coffee ice cream and coffee liqueur.
Dulce de Leche-Mocha Ice Cream Dessert directionsGet started
Preheat oven to 350°F.
In an ungreased (15- x 10- x 1-inch) casserole dish, arrange the graham crackers in single layer. Set aside briefly.
Prepare Praline Crumbs
In a medium saucepan over Medium-High heat, melt the butter and stir in the brown sugar. Bring to a boil for two (2) minutes. Then, remove from heat, stir in pecans and pour mixture over the graham crackers, spreading evenly to the edges. Bake ten (10) minutes in preheated oven. Cool completely, about thirty (30) minutes, before crushing the baked crackers into coarse Praline Crumbs.
Assemble Layers 1 and 2 and freeze
In the bottom of an ungreased 13- x 9-inch (3-quart) glass baking dish, sprinkle half of the Praline Crumbs. Cut and remove the carton from the dulce de leche ice cream before cutting the ice cream into 1/2-inch-thick slices.
Arrange dulce de leche slices over the Praline Crumbs, overlapping slightly so that you have enough ice cream to spread evenly to the edges of the baking dish. Use a spatula to firmly press the dulce de leche ice cream into place. Smooth the top and cover the dish with heavy duty aluminum foil. Freeze until firm, about two (2) hours.
Add Layers 3 and 4 and freeze
Remove from the Smucker's® Hot Fudge Microwaveable Topping and heat briefly in microwave as directed on the bottle. Replace cap and squirt fudge topping decoratively in a diagonal pattern over the dulce de leche ice cream. Scatter the remaining Praline Crumbs over the fudge topping. Cover the dish with heavy duty aluminum foil. Freeze until fudge is firm, about thirty (30) minutes to one (1) hour.
Add Layer 5 and freeze
Cut and remove the carton from the coffee ice cream before cutting the ice cream into 1/2-inch-thick slices.
Arrange coffee ice cream slices over the Praline Crumbs, overlapping slightly so that you have enough ice cream to spread evenly to the edges of the baking dish. Use a spatula to firmly press the coffee ice cream into place, and smooth the top. Cover the dish with heavy duty aluminum foil and return to the freezer while preparing the Whipped Topping.
Prepare Whipped Cream Topping (view Tips)
In a large bowl, preferably cold, beat whipping cream until stiff peaks form. Fold in liqueur.
Add Layers 6 and 7 and freeze
Spread over top of dessert. If desired, garnish with chocolate curls. Freeze until firm, about four (4) hours.
Let stand at room temperature for eight to ten (8 to 10) minutes before serving time. If you place the cake in the refrigerator, keep it in a covered container to prevent the whipped cream topping from absorbing smells in the fridge.
Slightly adapts "Dulce De Leche-Mocha Ice Cream Dessert." Betty Crocker Recipes. General Mills, Inc., n.d. Web. 14 April 2015.
"Dulce De Leche-Mocha Ice Cream Dessert." Photograph. Betty Crocker Recipes. General Mills, Inc., n.d. Web. 14 April 2015.
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Latin / Latin-style
Page Last Updated 27 May 2015