You could really use this technique with any combination of ice creams and cookies, but try this one—it is very refreshing and unique.
Dulce de leche and Strawberry Ice Cream cake
12-15 dulce de leche cookies
6-8 shortbread cookies
3 T. butter, melted
2 pints strawberry sorbet (Haagen-Daz recommended)
2 pints Dulce le Leche ice cream (also Haagen-Daz)
1 springform pan
1.) Pulse cookies in a food processor. While running, drizzle in butter. Take out 1 pint of the dulce de leche cream to soften—leave the rest in the freezer.
2.) Press crust into the bottom of a springform pan. Bake in a 350℉ oven for 10-12 minutes, or until just golden brown on the edges. Cool completely.
3.) Spread the first layer of softened ice cream on top of the cool crust, making as smooth and even as possible. Put back in freezer and take out sorbet to soften.
4.) Alternate freezing the cake between layers and softening the next pint of ice cream until all 4 layers are frozen—about 45 minutes per layer but can be more or less depending on how you want to do it.
Notes: Start this cake the morning of the day before you want to serve it. If you’re making this outside of cookie season, you can make a simple graham cracker crust instead.
©2014 Tracey Henry