Bob's Best Recipes
Dulce de Leche Ice Cream Cake

Here's a refreshing winner that all your guests will enjoy! For those with nut allergies, leave out the hazelnuts.

Ingredients

6 whole graham crackers, broken up
1/4 cup toasted hazelnuts
1 tablespoon + 1/3 cup sugar
1/8 teaspoon salt
6 tablespoons unsalted butter
4 Pints Dulce de Leche Ice Cream
2 pints Strawberry sorbet
2 1/2 lbs. strawberries, sliced
Caramel sauce (purchased)

Preparation

Preheat oven to 350 degrees. Combine graham crackers, hazelnuts, 1 tablespoon of sugar & salt in a food processor. Blend until the nuts are finely chopped. Add the butter & blend until the mixture is evenly moist. Press the mixture over only the bottom of a 10" springform pan. Bake the crust until golden brown, about 7-8 minutes. Cool completely.

Slightly soften 1 1/4 pints of Dulche de Leche ice cream & then spread over the crust. Freeze until firm, about 1 hour. Slightly soften 1 pint of the strawberry sorbet & spread over the ice cream layer. Freeze until firm, about 30 minutes. Continue the same process. Slightly soften 1 1/4 pints of Dulche de Leche ice cream & then spread over the sorbet. Freeze until firm, about 1 hour. Slightly soften 1 pint of the strawberry sorbet & spread over the ice cream layer. Freeze until firm, about 30 minutes. Slightly soften 1 1/4 pints of Dulche de Leche ice cream & then spread over the sorbet for the top layer. Cover & Freeze for at least 3 hours.

For the topping, stir the strawberries & 1/3 cup of sugar together in a bowl. Let stand until the berries soften for 30 minutes.

Take the cake out of the freezer & top it off with the strawberries. Drizzle the caramel sauce over the top & serve.

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