INDIAN ICE CREAM CAKE

Indian Ice Cream Cake image

Provided by MMs4949

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 11

2 cups crushed whole wheat indian cookies
1 pinch cardamom powder
3 cups mango ice cream
3 cups full cream ice cream
2 tablespoons melted butter
1 cup frozen whipped topping
1/2 cup sugar
1/2 cup brown sugar
1/4 cup water for caramel
1 cup slivered almonds
1/4 cup caramel sundae syrup

Steps:

In a large bowl combine the cookie crumbs, elaichi and butter. Press 1 cup onto the bottom of a greased glass dish that is flat bottomed.
You could also use a 9 inch springform pan. Spoon the mango ice-cream into the pan smoothen the surface with a spatula.
Freeze this for an hour until firm.
Meanwhile melt the sugar, brown sugar with a little water to make a light brown caramel. Drop in the slivered almonds and toss well.
Spread onto a greased sheet or foil so that it does not form a lump. Cool. Crush lightly without powdering the almonds.
Remove the pre-prepared frozen layer in the pan from the freezer.
Repeat layers with remaining cookie crumbs and pour the lightly softened Malai Kulfi onto it. Spread evenly.
Spread with whipped topping. Sprinkle with the toffee almond that you caramelized and has cooled completely by now.
Cover with saran wrap and freeze overnight or until firm.
To use the frozen cake- Remove from the freezer 10-15 minutes before serving and drizzle with caramel syrup.