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Dulce De Leche-Mocha Ice Cream Dessert

Dig into this frozen dessert layered with three types of ice cream – a delicious treat that can be made ahead of time.

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  • prep time 45 min
  • total time 6 hr 45 min
  • ingredients 9
  • servings 16
 

Ingredients

Praline Crumbs

10
whole rectangular graham crackers
1
cup butter
1
cup firmly packed brown sugar
1
cup chopped pecans

Filling and Topping

1
quart (4 cups) dulce de leche ice cream, slightly softened
1
jar (16 oz) hot fudge ice cream topping
1
quart (4 cups) coffee ice cream, slightly softened
1 1/2
cups whipping cream
1/3
cup coffee-flavored liqueur

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Arrange crackers in single layer in ungreased 15x10x1-inch baking pan. Melt butter in medium saucepan over medium-high heat. Stir in brown sugar. Bring to a boil. Boil 2 minutes. Remove from heat. Stir in pecans. Pour and spread over crackers. Bake 10 minutes. Cool 30 minutes or until cooled.
  • 2 Crush crackers into coarse crumbs. Sprinkle half of crumbs in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Cut and remove carton from dulce de leche ice cream. Cut ice cream into 1/2-inch-thick slices. Arrange slices over crumbs, overlapping slightly. Spread ice cream with spatula until even pressing down firmly. Freeze 1 hour or until firm.
  • 3 Place hot fudge ice cream topping in resealable 1-quart plastic bag. Cut small hole in bottom corner of bag with topping. Squeeze bag to pipe fudge topping over ice cream. Scatter remaining half of praline crumbs over fudge layer. Freeze 30 minutes or until fudge is firm.
  • 4 Cut and remove carton from coffee ice cream. Cut ice cream into 1/2-inch-thick slices. Arrange slices over crumbs, spreading ice cream until smooth; press down firmly. Freeze while preparing topping.
  • 5 Beat whipping cream in large bowl until stiff peaks form. Fold in liqueur. Spread over top of dessert. If desired, garnish with chocolate curls. Freeze 4 hours or until firm. Let stand at room temperature for 20 to 30 minutes before serving time.
  • 1 Heat oven to 350°F. Arrange crackers in single layer in ungreased 15x10x1-inch baking pan. Melt butter in medium saucepan over medium-high heat. Stir in brown sugar. Bring to a boil. Boil 2 minutes. Remove from heat. Stir in pecans. Pour and spread over crackers. Bake 10 minutes. Cool 30 minutes or until cooled.
  • 2 Crush crackers into coarse crumbs. Sprinkle half of crumbs in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Cut and remove carton from dulce de leche ice cream. Cut ice cream into 1/2-inch-thick slices. Arrange slices over crumbs, overlapping slightly. Spread ice cream with spatula until even pressing down firmly. Freeze 1 hour or until firm.
  • 3 Place hot fudge ice cream topping in resealable 1-quart plastic bag. Cut small hole in bottom corner of bag with topping. Squeeze bag to pipe fudge topping over ice cream. Scatter remaining half of praline crumbs over fudge layer. Freeze 30 minutes or until fudge is firm.
  • 4 Cut and remove carton from coffee ice cream. Cut ice cream into 1/2-inch-thick slices. Arrange slices over crumbs, spreading ice cream until smooth; press down firmly. Freeze while preparing topping.
  • 5 Beat whipping cream in large bowl until stiff peaks form. Fold in liqueur. Spread over top of dessert. If desired, garnish with chocolate curls. Freeze 4 hours or until firm. Let stand at room temperature for 20 to 30 minutes before serving time.

EXPERT TIPS

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Expert Tips

Prepare this decadent treat up to 1 week in advance. Once the dessert freezes solid, cover it tightly with foil and keep it frozen until serving time.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
560
(
Calories from Fat
305),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
18g,
18%
),
Cholesterol
80mg
80%;
Sodium
290mg
290%;
Total Carbohydrate
59g
59%
(Dietary Fiber
2g
2%
  Sugars
48g
48%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
14%;
Iron
8%;
Exchanges:
2 Starch; 2 Fruit; 7 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.