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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
25 Oreo cookies, broken into rough pieces
3 tbsp unsalted butter, melted
1 pint dulce de leche ice
1 pint vanilla ice cream
1 pint chocolate ice cream
1/2 cup finely crushed Skor bars
Ttoasted and chopped pecans (for sprinkling on top)
Caramel Sauce (favorite recipe)
Whipped cream
Preheat the oven to 325. Process the Oreos in a food processor until finely and evenly ground, about 30 seconds. With the machine running, pour the butter through the feed tube and continue to process until the mixture resembles wet sand (you should have about 2 cups).
Transfer 2/3 cup of the crumbs to a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs into an even layer. Bake until the crust is fragrant and set, 5 to 10 minutes. Cool on a wire rack.
Scoop the dulce de leche ice cream into a large bowl and work to soften. Spread the ice cream evenly over the cooled crust. Sprinkle another 2/3 cup Oreo crumbs over the ice cream and pack them down lightly. Wrap tightly with plastic wrap and freeze until the ice cream is just firm, about 30 minutes. Repeat with the vanilla ice cream and the remaining 2/3 cup of Oreo crumbs, wrap tightly, and freeze for another 30 minutes. Soften the chocolate ice cream, spread evenly in the pan, and smooth the top. Rewrap the pan tightly with plastic wrap and freeze until firm, about 8 hours.
To serve, run a hot paring knife between the springform pan and the cake, then remove the sides of the pan. Slide a thin metal spatula between the crust and the pan bottom to loosen, then slide the cake onto a serving platter. Press the Skor bars onto the sides of the cake and sprinkle pecans over the top. Serve with a Caramel Sauce and whipped cream. Serves 8 to 10
To Make Ahead: The ice cream cake can be assembled and frozen in the springform pan, wrapped tightly with plastic wrap, for up to 1 week before serving.
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CARAMEL TURTLE CAKE
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
25 Oreo cookies, broken into rough pieces
3 tbsp unsalted butter, melted
1 pint dulce de leche ice
1 pint vanilla ice cream
1 pint chocolate ice cream
1/2 cup finely crushed Skor bars
Ttoasted and chopped pecans (for sprinkling on top)
Caramel Sauce (favorite recipe)
Whipped cream
Preheat the oven to 325. Process the Oreos in a food processor until finely and evenly ground, about 30 seconds. With the machine running, pour the butter through the feed tube and continue to process until the mixture resembles wet sand (you should have about 2 cups).
Transfer 2/3 cup of the crumbs to a 9-inch springform pan. Use the bottom of a measuring cup to press the crumbs into an even layer. Bake until the crust is fragrant and set, 5 to 10 minutes. Cool on a wire rack.
Scoop the dulce de leche ice cream into a large bowl and work to soften. Spread the ice cream evenly over the cooled crust. Sprinkle another 2/3 cup Oreo crumbs over the ice cream and pack them down lightly. Wrap tightly with plastic wrap and freeze until the ice cream is just firm, about 30 minutes. Repeat with the vanilla ice cream and the remaining 2/3 cup of Oreo crumbs, wrap tightly, and freeze for another 30 minutes. Soften the chocolate ice cream, spread evenly in the pan, and smooth the top. Rewrap the pan tightly with plastic wrap and freeze until firm, about 8 hours.
To serve, run a hot paring knife between the springform pan and the cake, then remove the sides of the pan. Slide a thin metal spatula between the crust and the pan bottom to loosen, then slide the cake onto a serving platter. Press the Skor bars onto the sides of the cake and sprinkle pecans over the top. Serve with a Caramel Sauce and whipped cream. Serves 8 to 10
To Make Ahead: The ice cream cake can be assembled and frozen in the springform pan, wrapped tightly with plastic wrap, for up to 1 week before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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