CARAMEL TOPPED ICE CREAM DESSER


This ice cream cake is the correct frozen dessert, with fudge, caramel, and salty pretzels!


INGREDIENTS
CRUST

  • 1/4 cup cashews, finely chopped
  • 1/3 cup Land O Lakes® Butter, melted
  • 2 cups (about 16) finely crushed shortbread cookies


ICE CREAM


  • 1 half gallon vanilla ice cream, softened


FUDGE LAYER

  • 1 1/2 cups powdered sugar
  • 2 (5-ounce) cans evaporated milk
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup Land O Lakes® Butter
  • 1 teaspoon vanilla


TOPPING

  • 1/2 cup cashews, coarsely chopped
  • 1 (12-ounce) jar caramel ice cream topping, warmed
  • 1 cup pretzel sticks, coarsely crushed

INSTRUCTIONS

  1. integrate all crust elements in bowl; mix nicely. Press onto backside of ungreased 13x9-inch baking pan. Freeze 10 mins.
  2. spread ice cream over crust. cover; freeze 1-2 hours or until set.
  3. meanwhile, integrate all fudge layer components besides vanilla in 2 quart saucepan. cook dinner over medium heat, stirring constantly, 7-9 mins or till combination comes to a boil. reduce warmth to medium-low. cook dinner, stirring sometimes, 5 mins or till barely thickened. take away from warmth; stir in vanilla. Cool completely.
  4. Pour cooled fudge layer aggregate over frozen ice cream. Freeze four hours or in a single day until set.
  5. integrate pretzel sticks and cashews in bowl; set apart.
  6. let dessert stand at room temperature 10-15 minutes earlier than serving. cut into servings; pinnacle every serving with about 1 tablespoon pretzel aggregate. Drizzle every with about 1 tablespoon caramel topping.

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