Saturday, September 10, 2011
Better Than Sex Ice Cream Cake and Dulce De Leche Recipe
I know that this is not technically the better than sex cake, but with this recipe, it must be the better than sex ice cream cake. Oreo, chocolate, caramel, peanut butter, ice cream, whipped topping. This has to be the ice cream version. I am sure you won't be able to just have one piece. I do not dare to make this because I know I would eat the whole thing.
12 Oreo Double Stuff Cookies
2 tablespoons butter, melted
1/3 cup crunchy peanut butter
1/3 cup dulce de leche
2/3 cup semi-sweet chocolate chips
3 cups vanilla ice cream
2 cups frozen whipped topping, thawed
2 tablespoons shaved milk chocolate
Preheat oven to 350 degrees.
Add Oreos to a food processor or blender and process until they are a fine crumb. Pour into an 8 x 8 baking pan, stir in melted butter until well combined. Press evenly into pan.
In a small microwave safe bowl add dulce de leche and heat for 20 to 30 seconds, to soften. Stir in peanut butter until mixed well. Carefully spread over Oreo crust. Sprinkle with chocolate chips.
Bake for 8 to 10 minutes. Remove from oven and allow to cool 15 minutes.
Remove ice cream from freezer and allow to soften slightly.
Scoop ice cream and spread over crust as evenly as you can, but it doesn't have to be perfect.
Spread whipped topping over ice cream and sprinkle with shaved chocolate.
Place pan in freezer for 1 hour, cover with foil and return to freezer for 3 more hours.
Remove from freezer about 15 minutes before serving, to allow ice cream to soften slightly and make it easier to cut.
Using a sharp knife, slice into 9 squares.
Recipe and picture thanks to Miss in the Kitchen.
You can buy your caramel or make it at home:
Homemade Dulche de leche -
1 can of condensed milk
Either pierce two holes at the top of the can, or with a can opener open the can half way. Don't pull the lid back.
Place the can in a deep sauce pan and fill the pan with water just until 3/4th of the can is immersed and simmer over low heat, 3-4 hours (I say 3-4 hours because that depends on how thick you want the dulce de leche to be – here I have simmered the can in water for 3 hours, but if you’d like it thicker, by all means continue simmering).
Keep an eye on the the water level, making sure to refill the water and maintain the level. After the 3-4 hours, turn off the heat and let the can cool.
Remove the lid and serve or use as desired.