Dulce De Leche Ice Cream Cake
Indulge in the ultimate frozen treat with this show-stopping Dulce De Leche Ice Cream Cake, a no-bake dessert that’s as easy to make as it is to devour. This layered masterpiece begins with a buttery graham cracker crust, perfectly crisp to complement the creamy richness of swirled dulce de leche and vanilla ice cream. Topped with a cloud of freshly whipped cream, luscious drizzles of dulce de leche and caramel sauce, and a hint of optional sea salt for a salted caramel twist, each slice is a decadent balance of sweet and savory. With just 20 minutes of prep time and simple ingredients, it’s the ideal dessert for summer parties, birthdays, or any occasion that calls for a slice of indulgence!
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 1 cup Unsalted butter, melted
- 1.5 quarts Vanilla ice cream, softened
- 1.5 cups Dulce de leche
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 0.5 cup Caramel sauce
- 0.25 teaspoon Sea salt, optional
Instructions
Prepare a 9-inch springform pan by lining the bottom with parchment paper.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture into the bottom of the prepared pan to form a firm, even crust. Place the pan in the freezer for 15 minutes to set.
In a large bowl, fold 1 cup of dulce de leche into the softened vanilla ice cream until evenly swirled. Be careful not to overmix; the swirls should remain visible.
Spoon the ice cream mixture over the chilled crust, spreading it into an even layer with a spatula. Transfer the pan to the freezer and freeze for at least 4 hours, or until firm.
In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract with a hand mixer or whisk until stiff peaks form.
Remove the ice cream cake from the freezer and release it from the springform pan. Spread the whipped cream over the top in an even layer.
Drizzle the remaining 0.5 cup of dulce de leche and the caramel sauce over the whipped cream layer. Use a knife or skewer to create decorative swirls if desired.
Sprinkle sea salt lightly over the top for a salted caramel flair, if using.
Freeze the cake for another 1-2 hours, or until the whipped cream is firm and the cake is fully set.
Slice and serve immediately. Store leftovers covered in the freezer for up to 1 week.
Nutrition Facts
Calories |
699 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 347 mg | 15% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 56.6 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 263 mg | 20% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 406 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
