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Caramel-Mocha Ice Cream Dessert

 Caramel-Mocha Ice Cream Dessert
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
20 ServingsPrep: 45 min. + freezing


  • 10 whole graham crackers
  • 1 cup butter, cubed
  • 1 cup packed brown sugar
  • 1 cup chopped pecans
  • 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


  • Preheat oven to 350°. Arrange crackers in a single layer in a
  • greased 15x10x1-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 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 13x9-in. dish. Spread with dulce de leche ice cream. Cover

2 of 2

Caramel-Mocha Ice Cream Dessert (continued)

Directions (continued)

  • and freeze for 1 hour or until firm.
  • Drizzle with ice cream topping and sprinkle with remaining crumb
  • mixture. Cover and freeze 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 4 hours or until firm.
  • Remove from 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.