Author Notes: I never tire of the fun of making an icebox cake. As a kid my mom and I would make them often, putting them in the freezer in the afternoon so they were ready after dinner. It is an indulgence I was excited to pass down to my daughter and I wanted to upgrade it a bit. The chocolate wafers were a must, but I decided to stir some dulce de leche into the whipped cream and layer in some bananas. I had long wanted to try making the dulce de leche in a slow cooker which worked really well. It seemed silly to make only enough for this recipe, so there will be leftovers which is hardly tragic. You can also use a jar of dulce de leche instead of making your own. - savorthis
Spice dulce de Leche
- 2 cans sweetened condensed milk
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- Mix milk with spices and pour into 3 8 oz canning jars. Gently secure the lid, put in a slow cooker and fill with hot water up to the top of the milk in the jar. Cook about 6 hours on low until milk has browned. Tighten lids and put in fridge.
- 1 pint heavy whipping cream
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 6 ounces dulce de leche
- 1 box chocolate wafers
- 2 bananas, sliced
- Whip cream with vanilla and salt just until stiff peaks form. Drizzle in dulce de leche and mix until incorporated. Layer whipped cream, bananas and cookies. I chose to expose the edges of the cookies à la Smitten Kitchen for a mix of crunch and soft cookie. Put in freezer until firm. Let sit on counter about 10 minutes before serving.
- This recipe was entered in the contest for Your Best Frozen Dessert