Dulce De Leche Ice Cream Cake

Indulge in the ultimate frozen treat with this show-stopping Dulce De Leche Ice Cream Cake, a no-bake dessert that’s as easy to make as it is to devour. This layered masterpiece begins with a buttery graham cracker crust, perfectly crisp to complement the creamy richness of swirled dulce de leche and vanilla ice cream. Topped with a cloud of freshly whipped cream, luscious drizzles of dulce de leche and caramel sauce, and a hint of optional sea salt for a salted caramel twist, each slice is a decadent balance of sweet and savory. With just 20 minutes of prep time and simple ingredients, it’s the ideal dessert for summer parties, birthdays, or any occasion that calls for a slice of indulgence!

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 12

Ingredients

• 2 cups Graham cracker crumbs
• 1 cup Unsalted butter, melted
• 1.5 quarts Vanilla ice cream, softened
• 1.5 cups Dulce de leche
• 1 cup Heavy cream
• 2 tablespoons Powdered sugar
• 1 teaspoon Vanilla extract
• 0.5 cup Caramel sauce
• 0.25 teaspoon Sea salt, optional

Directions

Step 1

Prepare a 9-inch springform pan by lining the bottom with parchment paper.

Step 2

In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Step 3

Press the crumb mixture into the bottom of the prepared pan to form a firm, even crust. Place the pan in the freezer for 15 minutes to set.

Step 4

In a large bowl, fold 1 cup of dulce de leche into the softened vanilla ice cream until evenly swirled. Be careful not to overmix; the swirls should remain visible.

Step 5

Spoon the ice cream mixture over the chilled crust, spreading it into an even layer with a spatula. Transfer the pan to the freezer and freeze for at least 4 hours, or until firm.

Step 6

In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract with a hand mixer or whisk until stiff peaks form.

Step 7

Remove the ice cream cake from the freezer and release it from the springform pan. Spread the whipped cream over the top in an even layer.

Step 8

Drizzle the remaining 0.5 cup of dulce de leche and the caramel sauce over the whipped cream layer. Use a knife or skewer to create decorative swirls if desired.

Step 9

Sprinkle sea salt lightly over the top for a salted caramel flair, if using.

Step 10

Freeze the cake for another 1-2 hours, or until the whipped cream is firm and the cake is fully set.

Step 11

Slice and serve immediately. Store leftovers covered in the freezer for up to 1 week.

Nutrition Facts

Serving size	(2766.9g)

Amount per serving	% Daily Value*
Calories	8430.4

Total Fat 504.9g	0%
Saturated Fat 306.2g	0%
Polyunsaturated Fat 2.3g
Cholesterol 1567.8mg	0%
Sodium 4392.1mg	0%
Total Carbohydrate 869.3g	0%
Dietary Fiber 6g	0%
Total Sugars 673.5g
Protein 99.9g	0%

Vitamin D 184.4IU	0%
Calcium 3189.3mg	0%
Iron 10.6mg	0%
Potassium 4915.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.0%

Protein: 4.7%

Carbs: 41.3%