Caramel-Mocha Ice Cream Dessert Recipe

Caramel-Mocha Ice Cream Dessert Recipe photo by Taste of Home

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You can use any flavor of ice cream in this frosty dessert. Chocolate and vanilla would be delicious substitutes for coffee and dulce de leche.—Scarlett Elrod, Newnan, Georgia

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Caramel-Mocha Ice Cream Dessert Recipe

Prep: 45 min. + freezing

Yield: 20 Servings

35 10 45

Ingredients

10 whole graham crackers
1 cup butter, cubed
1 cup packed brown sugar
1 cup chopped pecans
FILLING:
1 quart dulce de leche ice cream, softened
1 jar (16 ounces) hot fudge ice cream topping, warmed
1 quart coffee ice cream, softened
1-1/2 cups heavy whipping cream
1/3 cup coffee liqueur
Chocolate curls

Directions

Arrange crackers in a single layer in a greased 15-in. x 10-in. x 1-in. baking pan. In a large saucepan, melt butter over medium heat. Stir in brown sugar. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat and stir in pecans. Pour over crackers; spread to cover crackers.
Bake at 350° for 8-10 minutes or until bubbly. Remove to a wire rack to cool completely.
Crush cracker mixture into coarse crumbs; sprinkle half into an ungreased 13-in. x 9-in. dish. Spread with dulce de leche ice cream. Cover and freeze for 1 hour or until firm.
Drizzle with ice cream topping and sprinkle with remaining crumb mixture. Cover and freeze for 30 minutes or until ice cream topping is set.
Spread with coffee ice cream; freeze. In a small bowl, beat cream until stiff peaks form. Fold in coffee liqueur. Spread over top of dessert. Cover and freeze for 4 hours or until firm.
Remove from the freezer 15 minutes before serving. Garnish with chocolate curls. Yield: 20 servings.

Nutritional Facts 1 piece (calculated without chocolate curls) equals 520 calories, 33 g fat (17 g saturated fat), 99 mg cholesterol, 205 mg sodium, 51 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Caramel-Mocha Ice Cream Dessert in Country Woman June/July 2012, p36