Hazelnut and Vanilla Sundae Cake with Salted Caramel

| Melina Thompson
Hazelnut and Vanilla Sundae Cake with Salted Caramel

If you ask me what the best thing is about this sundae cake, it's not the graham cracker crust - which I could just eat by itself - and not even the super cute caramel-dipped hazelnuts. It's the salted caramel topping that rounds up the cake and makes a great addition to the vanilla bean and hazelnut ice cream! See how it is running down the cake when it’s cut? Yum!

Ingredients

  • 8 graham crackers
  • 1/3 cup butter
  • 1/4 cup hazelnuts, chopped
  • 1 pint vanilla bean ice cream
  • 1 pint hazelnut ice cream
  • 1/2 cup Smucker's Delight Salted Caramel ice cream topping
  • whipped cream
  • caramel-dipped hazelnuts (optional)

Directions

  1. Line the sides of a 6 inch cheesecake pan with heavy clear film.
  2. Grind the graham crackers in a food processor and mix with melted butter. Place mixture into the cake pan and firmly push down with a coffee or pie tamper.
  3. Place the hazelnut ice cream on the kitchen counter and let stand at room temperature for about 10 minutes.
  4. Whisk the ice cream with your electric mixer on low to medium speed for about 30 seconds.
  5. Spread the hazelnut ice cream on top of the graham cracker crust and place in the freezer for about 30 mins.
  6. Warm up the caramel sauce according to the instructions and mix with the chopped hazelnuts. Set aside until it’s cooled down to room temperature.
  7. Spread the caramel-nut mixture on top of the ice cream but make sure not to spread it all the way to the edges of the cake. Freeze for about 15 mins.
  8. Place the vanilla bean ice cream on the kitchen counter and let stand at room temperature for about 10 minutes.
  9. Whisk the ice cream with your electric mixer on low to medium speed for about 30 seconds.
  10. Spread the vanilla bean ice cream on top of the cake and place in the freezer for about 30 mins.
  11. Take the cake out of the freezer and make a little dent in the middle of the cake, pour the remaining caramel topping inside. This is important to prevent the topping from running all over the top of the cake.
  12. Decorate the cake with whipped cream and caramel-dipped hazelnut.

For the full post, visit Sugary & Buttery.

Compensation for this post was provided by The J.M. Smucker Company via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of The J.M. Smucker Company or AOL.