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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
Praline Crumbs
10 graham cracker rectangles
1 cup butter, packed brown sugar and chopped pecans
Dessert
1 quart Dulce De Leche ice cream,
1 (16 oz) jar hot fudge topping
1 quart coffee ice cream
Topping
1 1/2 cups whipping cream
1/3 cup coffee-flavored liqueur
Chocolate curls
Preheat oven to 350. In a jelly-roll pan, arrange graham crackers in a single layer. In a medium saucepan, melt butter of medium heat. Stir in brown sugar. Heat to boiling. Boil 2 minutes. Remove from heat. Stir in pecans. Pour mixture over crackers; spread evenly. Bake 10 minutes. Cool completely, about 30 minutes. Soften Dulce De Leche ice cream in refrigerator 30 minutes.
Crush cooled praline crackers into coarse crumbs. Sprinkle half the praline crumbs in bottom of a 13x9 inch baking pan. With scissors, cut and remove carton from ice and slice ice cream into 1/2 inch thick slices. Arrange slices over crumbs, overlapping slightly. Spread ice cream with a spatula until even, pressing down firmly. Freeze until firm, about 1 hour.
In a 1-quart resealable bag, place fudge topping. Cut a small hole in bottom center of bag with topping and squeeze to pipe topping over ice cream. Scatter remaining praline crumbs over fudge layer. Return to freezer until fudge is firm, about 30 minutes.
Soften coffee ice cream in refrigerator 30 minutes. With scissors, cut and remove carton from ice and slice ice cream into 1/2 inch thick slices. Arrange slices over crumbs, overlapping slightly. Spread ice cream with a spatula until even, pressing down firmly. Freeze while making whipped cream topping.
In a large bowl, beat whipping cream until stiff peaks form. Fold in liqueur and spread over top of dessert. Garnish with chocolate curls. Freeze until firm, about 4 hours. For easier cutting and serving, let dessert stand at room temperature 20-30 minutes.
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DULCE DE LECHE ICE CREAM SQUARES
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Category: Frozen Desserts
Prep Time: Cook Time: Total Time:
Praline Crumbs
10 graham cracker rectangles
1 cup butter, packed brown sugar and chopped pecans
Dessert
1 quart Dulce De Leche ice cream,
1 (16 oz) jar hot fudge topping
1 quart coffee ice cream
Topping
1 1/2 cups whipping cream
1/3 cup coffee-flavored liqueur
Chocolate curls
Preheat oven to 350. In a jelly-roll pan, arrange graham crackers in a single layer. In a medium saucepan, melt butter of medium heat. Stir in brown sugar. Heat to boiling. Boil 2 minutes. Remove from heat. Stir in pecans. Pour mixture over crackers; spread evenly. Bake 10 minutes. Cool completely, about 30 minutes. Soften Dulce De Leche ice cream in refrigerator 30 minutes.
Crush cooled praline crackers into coarse crumbs. Sprinkle half the praline crumbs in bottom of a 13x9 inch baking pan. With scissors, cut and remove carton from ice and slice ice cream into 1/2 inch thick slices. Arrange slices over crumbs, overlapping slightly. Spread ice cream with a spatula until even, pressing down firmly. Freeze until firm, about 1 hour.
In a 1-quart resealable bag, place fudge topping. Cut a small hole in bottom center of bag with topping and squeeze to pipe topping over ice cream. Scatter remaining praline crumbs over fudge layer. Return to freezer until fudge is firm, about 30 minutes.
Soften coffee ice cream in refrigerator 30 minutes. With scissors, cut and remove carton from ice and slice ice cream into 1/2 inch thick slices. Arrange slices over crumbs, overlapping slightly. Spread ice cream with a spatula until even, pressing down firmly. Freeze while making whipped cream topping.
In a large bowl, beat whipping cream until stiff peaks form. Fold in liqueur and spread over top of dessert. Garnish with chocolate curls. Freeze until firm, about 4 hours. For easier cutting and serving, let dessert stand at room temperature 20-30 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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