I’ve been making this decadent dessert for my eldest daughter’s birthday since she was four. She’s twenty now and has never deviated from this request. It’s super easy to create. Just make sure to make it a day ahead to give yourself time to complete each layer. And if you want to spend more time (and money), you can add more layers for a more extravagant creation.
Ginger Snap Crust:
Preheat oven to 375◦
- 1 2/3 cups ginger snaps, finely crushed
- 1/3 cup brown sugar
- 6 tablespoons melted butter, slightly cooled
- 1/2 teaspoon Kosher salt
In a mixing bowl, combine dry ingredients. Blend in butter to combine. Press mixture into the bottom of a 9-inch springform pan. Bake until set (7-8 minutes). Let cool completely before layering ice cream.
Ice Cream Filling:
- 3 pints Haagen-Dazs Dulce de Leche ice cream
- 1 pint Haagen-Dazs Strawberry Sorbet
Set one and a half pints of the Dulce de Leche out on the counter to soften (about 20-30 minutes). Once softened, spoon on top of the ginger snap crust in the springform pan; smooth with the back of the spoon. Place in freezer until firm. After layer is firm, soften the pint of sorbet. Once softened, place on top of the first layer of ice cream, smoothing as before. Return pan to freezer and freeze until firm. After layer is firm, soften remaining Dulce de Leche. Once softened, spoon and smooth on top of sorbet layer. Return to freezer until ready to serve.