An ice cream store around the corner from the test kitchen sells a caramel turtle ice cream cake that captures the flavors of the popular candy in frozen form. Caramel (or dulce de leche) ice cream is layered with vanilla and chocolate ice creams in an Oreo cookie crust and then dusted with pecans. We love the store’s version, but we wanted to figure out how to make it at home. Here’s what we discovered:
Make the crust for the cake by packing the Oreo crumbs tightly into the bottom of a springform pan and baking the crust until firm.
The ice cream must be softened before being spread into each of the three layers. Scoop the hard ice cream--one variety at a time--into a large mixing bowl, then use a large rubber spatula or wooden spoon to break the scoops into a smooth consistency that is easily spreadable.
Let each layer of ice cream chill until firm before adding the next; otherwise the distinct line between flavors may blur. Smooth each layer with a large, flat-bottomed object, such as a metal measuring cup. Run it over the ice cream in a circular motion until the surface becomes perfectly level.
After unmolding the cake from the springform pan (run a hot paring knife around the perimeter to facilitate unmolding), decorate the outside of the cake by pressing crushed Skor bars by the handful onto the sides.
Serve the cake with caramel sauce for an extra shot of rich flavor.
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