This Dulce de Leche Ice Cream Cake is a perfect dessert for both hot days and for cooler ones, thanks for the warmth of this marvelous butterscotch sauce!
I've recently shared with you a delicious Dulce de Leche Ice Cream recipe. And I also posted a recipe for Neapolitan Ice Cream Cake. And what have we today? A combination of both 🙂
🍰 Why a dulce de leche ice cream cake?
The idea to make this ice cream cake came from the Neapolitan Ice Cream cake.
We changed the strawberry ice cream for the dulce de leche ice cream and embellished a little with a butterscotch sauce and sugared walnuts. And it was incredible!
All flavors work so well together, plus the different textures (chewy, creamy, airy, crunchy...). You have to make it to see for yourself.
It may seem a lot of trouble, but it is not and it is totally with it!
📋 Ingredients
To make this fantastic dessert you will need:
Bottom layer (brownie):
- semi sweet chocolate
- unsalted butter
- granulated sugar
- brown sugar
- eggs
- vanilla
- extract
- cocoa powder
- all-purpose flour
- salt
Second layer:
- dulce de leche ice cream
Top layer:
- heavy cream
- confectioners' sugar
- vanilla paste
Butterscotch sauce:
- unsalted butter
- salt
- heavy cream
- brown sugar
Sugared walnuts:
- walnuts
- brown sugar
- unsalted butter
🍳 How to make it
Bottom layer (brownie):
- You'll start by preheating the oven to 350F (180C).
- In a large bowl, you'll place chocolate and butter.
- Melt them in the microwave oven or in bain-marie.
- Mix well, add sugars and mix well.
- The next step is to add eggs (one at a time), pour in the vanilla and finally add cocoa powder, flour and salt - mix well.
- Pour batter in a 8in (20 cm) round baking pan (prepared with parchment paper on the bottom - if you use a springform pan it will be easier for unmolding)
- Bake for approximately 30 minutes or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it.
- When brownie is cooled to room temperature, put it (still in the pan) in the freezer for 1 hour.
Second layer:
I really recommend you use my dulce de leche ice cream recipe!
But you still have two other alternatives: buy dulce de leche ice cream (not as delicious) or, if you already have a recipe you like, you can use it.
But you should give my homemade dulce de leche ice cream recipe a try 🙂
Top layer:
- Whisk heavy cream until soft peaks form.
- Add confectioners' sugar and vanilla paste, and whisk until combined.
Butterscotch sauce
- In a small saucepan melt butter and brown sugar.
- Add 2 tbsp heavy cream and a pinch of salt.
- Let it simmer for 2 minutes.
- Remove from heat and add remaining heavy cream.
- Stir a little more and let it cool.
Sugared walnuts:
- In a small saucepan place all ingredients.
- When butter and sugar are melted, cook for 3 more minutes, until walnuts are caramelized.
Assembling:
- Remove brownie from freezer - do not remove from pan.
- Spread dulce de leche ice cream on top of brownie.
- Spread vanilla whipped cream on top of ice cream.
- Leave cake (still in the pan) in the freezer for some hours (preferably overnight).
- To unmold easily (if you are not using a springform pan), dip pan in the sink filled with warm water for about 20 to 30 seconds.
- Remove from pan, remove parchment paper from the bottom and place cake in a plate.
- Leave cake at room temperature for a few minutes before serving.
- Place sugared walnuts on each slice and drizzle with butterscotch sauce.
Can you resist? I know I can't 😉
📖 Recipe
Have you taken a look at the Neapolitan ice cream cake?
Dulce de Leche Ice Cream Cake
Ingredients
Bottom Layer (Brownie)
- 5.3 oz semi sweet chocolate
- 3.5 oz unsalted butter
- 3/4 cup sugar
- ¼ cup brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp cocoa powder
- ½ + 1/8 cup all purpose flour
- ½ tsp salt
Second Layer
- 2 cups dulce de leche ice cream
Top Layer
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/2 tbsp vanilla paste
Butterscotch Sauce
- 2 tbsp unsalted butter
- 1 pinch salt
- 5 tbsp heavy cream
- 1/2 cup brown sugar
Sugared Walnuts
- 1/2 cup walnuts chopped
- 2 tbsp brown sugar
- 1/2 tbsp unsalted butter
Instructions
Bottom Layer (Brownie)
- Preheat oven to 350F (180C).
- In a large bowl, place chocolate and butter. Melt them in the microwave oven or in bain-marie. Mix well. Add sugar and brown sugar and mix well.
- Add eggs (one at a time). Pour in the vanilla. Finally add cocoa powder, flour and salt.
- Pour batter in a 8 in (20 cm) round baking pan (prepared with parchment paper on the bottom - if you use a springform pan it will be easier for unmolding) and bake for approximately 30 minutes or until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. When brownie is cooled put it (don't remove from pan) in the freezer for 1 hour.
Top Layer
- Whisk heavy cream until soft peaks form. Add confectioners' sugar and vanilla paste, and whisk until combined.
Butterscotch Sauce
- In a small saucepan melt butter and brown sugar. Add 2 tbsp heavy cream and a pinch of salt.. Let it simmer for 2 minutes. Remove from heat and add remaining heavy cream. Stir a little more and let it cool.
Sugared Walnuts
- In a small saucepan place all ingredients. When butter and sugar are melted, cook for 3 more minutes, until walnuts are caramelized.
Assembling
- Remove brownie from freezer. Spread dulce de leche ice cream on top. Spread vanilla whipped cream on top of ice cream.
- Leave cake in the freezer for some hours (preferably overnight). To unmold easily (if you are not using a springform pan), turn pan upside down and let some hot water run through it. Remove from pan, remove parchment paper from the bottom and place cake on a plate.
- Leave cake at room temperature for a few minutes before serving.
- Pour a little sauce and sugared walnuts on each slice.
Oh. My. Goodness. This hit me at just the right snack attack time. I'm smitten with this luscious cake!
🙂
You have to try it!