Dulce de Leche Ice Cream Cake

• 5 whole graham crackers, broken up
• 1/3 cup toasted hazelnuts
• 1 tablespoon plus 1/3 cup sugar
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter
• 4 pints dulce de leche ice cream
• 2 pints strawberry sorbet
• 2 1/2 pounds strawberries, sliced
• Purchased caramel sauce (optional)

1. Preheat oven to 350F.
2. Combine crackers, nuts, 1 tablespoon sugar, and salt in processor.
3. Blend until nuts are finely chopped.
4. Add butter; blend until mixture is evenly moist.
5. Press mixture over bottom (not sides) of 10-inch-diameter springform pan.
6. Bake crust until golden, about 8 minutes.
7. Cool completely.
8. Slightly soften 1 1/4 pints ice cream; spread over crust.
9. Freeze until firm, about 1 hour.
10. Slightly soften 1 pint sorbet; spread over ice cream.
11. Freeze until firm, about 30 minutes.
12. Slightly soften 1 1/4 pints ice cream; spread over sorbet.
13. Freeze until firm, about 1 hour.
14. Slightly soften 1 pint sorbet; spread over ice cream.
15. Freeze until firm, about 30 minutes.
16. Slightly soften 1 1/2 pints ice cream; spread over sorbet for top layer.
17. Cover; freeze until firm, at least 3 hours and up to 1 week.
18. Stir berries and 1/3 cup sugar in large bowl.
19. Let stand until berries release their juices, about 30 minutes.
20. Cut around cake to loosen.
21. Release pan sides.
22. Cut cake into wedges; arrange on plates.
23. Spoon berries atop wedges; drizzle with caramel sauce, if desired.

graham crackers, hazelnuts, sugar, salt, unsalted butter, leche ice cream, strawberry sorbet, strawberries, caramel sauce

Taken from www.epicurious.com/recipes/food/views/dulce-de-leche-ice-cream-cake-104924 (may not work)