Well, so far this summer has been pretty laid back. There hasn't been much on my schedule. Since I never know what time in the day I will get done with work, or if I will get any last minute days off, it is really hard to plan much. So, I have been home a lot cooking, baking, gardening, and I am working on a sewing project.
This ice cream dessert recipe comes from one of our family friends. It is so good! The graham cracker crust is what makes the cake. I like to use graham crackers from Trader Joe's. The chocolate layer isn't too chocolatey at all. It sort of blends in with the crust, which is sensational. And, to top it off, the salted caramel sauce drizzled all over it.
This ice cream cake makes a great summer dessert. There is no baking involved, so on hot summer days you don't have to heat up the house with the oven. Also, this dessert can be made days in advance before you need to serve it. And, left overs can be sliced into serving sizes and stored in a covered container in the freezer to enjoy all summer long.
This recipe says to add nuts into the middle layer. It doesn't specify what kind, but I think pecans would be good. I never add nuts - I like to sprinkle some on top. But, if I were to, I think I would sprinkle them on top of the middle layer before freezing.
It works best to scoop the ice cream on top of the middle layer while it is still frozen and then let it soften that way - on the cake. Once it is spreadable, spread the ice cream to form an even layer. Sprinkle with graham cracker crumbs and freeze.
Now, to eat this treat. We like to add some toppings. There are lots of topping that would be great, but we usually add our favorite salted caramel sauce and some nuts. Peanuts are delicious, but pralined pecans or just plain pecans would be great too.
This is our favorite caramel sauce! It is so good... I could eat it by the spoonful. It is great to have a jar of it in the fridge. We usually drizzle it over a bowl of ice cream for a quick treat.
This caramel sauce also makes a great gift - a jar of caramel sauce, some pralined pecans, and some chocolate chips all packaged together for a ice cream sundae package.
Ice Cream Dessert
Bottom Layer2 cups graham cracker crumbs*
1/2 cup melted butter
2 T. sugar
Mix together and press into a 9 x 13 pan.
Middle Layer
3 eggs, separated
2/3 cup butter
2 cups powdered sugar
2 squares chocolate, melted
1 tsp. vanilla
nuts, options**
Beat the 3 egg whites until they are stiff. Set aside.
Cream together the butter, powdered sugar, chocolate, and vanilla. Beat the 3 egg yolks and add to the creamed mixture. Fold in the egg whites and nuts if desired.
Spread over graham cracker crumbs and freeze.
Top Layer
1/2 gallon vanilla ice cream
Scoop the frozen ice cream over middle layer. Let the ice cream soften some. When it is spreadable, spread the ice cream evenly over the middle layer. Sprinkle with extra graham cracker crumbs and freeze.
Serve and top with caramel sauce and/or nuts (peanut are good).
*While you are crushing graham cracker crumbs, crush some extra to sprinkle on top of the cake.
**If I were to add nuts to the middle layer, I would sprinkle them on top of the middle layer before freezing.
Salted Caramel Sauce
1/4 cup butter
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 cup whipping cream
1/2 tsp. sea salt
Melt butter in saucepan. Add sugars and bring to a boil, stirring constantly. Stir in whipping cream and bring back to a boil. Boil for 2 minutes, stirring constantly. Remove from heat and stir in salt.
For a more glaze-like sauce, let it cool at room temperature. If you want a thick, fudgy sauce, pop it into the fridge immediately to chill.
You can always double the recipe. But never make more than a double batch in one pot.
Enjoy!
No comments :
Post a Comment