Indian Ice Cream Cake

READY IN: 1hr 10mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
  • Ingredients
  • 2
    cups crushed whole wheat indian cookies
  • 3
    cups full cream ice cream
  • 2
    tablespoons melted butter
  • 1
    cup frozen whipped topping
  • 12
    cup sugar
  • 12
  • 14
    cup water for caramel
  • 1
    cup slivered almonds
  • 14
    cup caramel sundae syrup
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DIRECTIONS

  • In a large bowl combine the cookie crumbs, elaichi and butter. Press 1 cup onto the bottom of a greased glass dish that is flat bottomed.
  • You could also use a 9 inch springform pan. Spoon the mango ice-cream into the pan smoothen the surface with a spatula.
  • Freeze this for an hour until firm.
  • Meanwhile melt the sugar, brown sugar with a little water to make a light brown caramel. Drop in the slivered almonds and toss well.
  • Spread onto a greased sheet or foil so that it does not form a lump. Cool. Crush lightly without powdering the almonds.
  • Remove the pre-prepared frozen layer in the pan from the freezer.
  • Repeat layers with remaining cookie crumbs and pour the lightly softened Malai Kulfi onto it. Spread evenly.
  • Spread with whipped topping. Sprinkle with the toffee almond that you caramelized and has cooled completely by now.
  • Cover with saran wrap and freeze overnight or until firm.
  • To use the frozen cake- Remove from the freezer 10-15 minutes before serving and drizzle with caramel syrup.
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