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Dulce de Leche Mocha Ice Cream Dessert Recipe

Written on Monday, December 26, 2016 | 2:29:00 PM




Serves : 16 servings 
Prep Time: 45 Minutes
Start to Finish: 6 Hours 45 Minutes

Ingredients : 
PRALINE CRUMBS
- 10 graham cracker rectangles
- 1 cup butter
- 1 cup packed brown sugar
- 1 cup chopped pecans

FILLING AND TOPPING
- 1 quart (4 cups) dulce de leche ice cream, slightly softened
- 1 can or jar (16 oz) hot fudge topping
- 1 quart (4 cups) coffee ice cream, slightly softened
- 1½ cups whipping cream
- ⅓ cup coffee-flavored liqueur

Preparation Method :
1) Heat oven to 350°F. Arrange graham crackers in single layer in ungreased 15x10x1-inch jelly roll pan.

2) In 2-quart saucepan, melt butter over medium-high heat. Stir in brown sugar. Heat to boiling; boil 2 minutes. Remove from heat. Stir in pecans. Pour and spread over crackers. Bake 10 minutes. Cool completely in pan on cooling rack, about 30 minutes.

3) Crush crackers into coarse crumbs. Sprinkle half of the crumbs in ungreased 13x9-inch pan. Cut and remove carton from dulce de leche ice cream. Cut ice cream into ½-inch-thick slices. Arrange slices over crumbs, overlapping slightly if necessary. Spread ice cream with spatula until smooth, pressing down firmly. Freeze 1 hour until firm.

4) Pour fudge topping into resealable 1-quart food-storage plastic bag; seal bag. Cut small tip off bottom corner of bag; squeeze bag to pipe topping over ice cream. Sprinkle remaining praline crumbs over fudge layer. Freeze 30 minutes or until fudge is firm.

5) Cut and remove carton from coffee ice cream. Cut ice cream into ½-inch-thick slices. Arrange slices over crumbs, overlapping slightly if necessary. Spread ice cream with spatula until smooth, pressing down firmly. Freeze while preparing topping.

6) In large bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold in liqueur. Spread over dessert.

7) Freeze 4 hours until firm. Remove from freezer 20 minutes before serving. Cut into 4 rows by 4 rows. Store covered in freezer up to 1 week.

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