This really was the best dessert I’ve had in a long time! It’s got ice cream, it’s got fresh fruit, it’s got a sinfully good Dulce de Leche and to top all that; it’s got cookies! What’s not to love?
Besides that, anything that can be this simple, look this beautiful and taste this good deserves a place at my table. I happened upon this recipe in the same Dutch magazine (Delicious) I found my Raspberry Cheesecake Brownies in.
This is another keeper for sure!
vanilla ice cream (about 2 pounds)
10 oz fresh raspberries
Dulce de Leche (or any other dessert sauce)
9 oz (sand) cookies
2 oz butter
Vanilla, ice ice baby! Had that song stuck in my head all morning. Using 2 pounds of creamy vanilla ice cream. Feel free to make it yourself, but I went for fast and easy. Let it soften a little so it’ll be easier to spread.
Line a baking dish with baking paper.
This is about 9 oz cookies, give or take a cookie. We call these sand cookies here. Don’t worry, you wont have to raid your kiddo’s sand-box for these, they just have a sand-like structure and are absolutely delicious. You can use any type of cookies you like (maybe chocolate chip?), just grind them first. Hold about 2 oz back to sprinkle on top later on.
Melt 2 to 3 oz of butter and mix it with the cookie crumbles.
Pour the crumbles on top of the baking paper and press them down with a spoon into an even layer. Spread the ice cream on top and even it out.
Remember this one? I’m pretty sure you do since I posted it only yesterday. I broke out the Dulce de Leche I’ve made earlier, but you can use any type of commercial (caramel) sauce for this as well.
First, I added a few tbsp water to the caramel to thin it out a little. Just drizzle it on top of the ice cream, all over and don’t be shy! It’s caramel sauce, you know! The more the better.
I opted for these pretty babies. If J-man wouldn’t have been as allergic to strawberries, I probably would have used those.
Randomly push the raspberries (or whatever type of fruit you end up using) into the ice cream.
I love how it looks! My very own food painting. The colors are great together.
There’s no shame in adding a little more caramel sauce. None whatsoever.
Sprinkle the 2 oz cookie crumbles you kept aside on top.
Place the tray into the freezer for several hours, think along the lines of 4 or 5 hours, until the raspberries are also a bit frozen and become part of the ice cream that way. Cut out squares and optionally drizzle some more Dulce de Leche on top (you know you want to). They were a huge hit here.
Note: Once you’ve served this dessert, you can not put any leftovers back in the freezer. Because it’s already been defrosted a little and then frozen again, putting it back in another time would give bacteria a chance to flourish! But why would you even want to put it back? Just eat it all!