Breakfast Ice Cream Cake
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 564
- Total Fat
- 36
- Saturated Fat
- 22
- Carbohydrates
- 57
- Dietary Fiber
- 3
- Sugar
- 42
- Protein
- 8
- Cholesterol
- 129
- Sodium
- 178
- Total: 6 hr 10 min
- Active: 40 min
Ingredients
4 cups (1 quart) coffee ice cream
3 cups crushed cinnamon cereal, plus more for topping
3/4 cup dulce de leche, warmed until spreadable
4 cups (1 quart) chocolate ice cream
2 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
Directions
- Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the coffee ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds.
- Sprinkle 1 cup of crushed cinnamon cereal in the bottom of the chilled pan. Spread the softened coffee ice cream over the cereal and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup crushed cinnamon cereal and pat evenly. Spread evenly with the dulce de leche. Freeze the cake until firm, 1 to 2 hours.
- Cut the chocolate ice cream into pieces and beat in the mixer to soften. Spread on top of the dulce de leche layer, then sprinkle with the remaining 1 cup crushed cinnamon cereal. Freeze until firm, at least 2 hours or overnight.
- Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with cinnamon cereal. Freeze until firm, at least 3 hours or overnight.