Salted Caramel Ice Cream Torte - What's for Dessert - Tenina

[JulieO]

I've made this over the last couple of days to serve tomorrow.  All I have to do is take it out of the freezer about 20 mins before serving so it will make for an easy dessert. 

Will report back on how it tastes, but if you want an easy,  make ahead dessert with a bit of wow factor I think this will fit the bill.

I did add choc chips to the ice cream, looking forward to sampling it.   

[kt2]

 

W.O.W.!! Superb JulieO 

[Kimmyh]

That's a lot of wow factor Julie. Awesome photo.

[maddy]

now that is one stunning looking dessert Julie!   

[JulieO]

Thankyou 

This was amazing!  Even my son who doesn't eat dessert, went WoW when he saw it and had to have a slice.  He loved it so much along with everyone else.  Loved the salty caramel taste, everything went together really well.  Will remember this for a do-ahead dessert. 

[Persistenttiger]

That looks so delicious!!

[Tenina]

Yumm Julie…going to have to make this one again after your impressive pic…its been a while!!

[TamG]

I am planning on making this for my husbands birthday next week.   It is birthday week in our house (Son Monday, Hubby Wednesday and Daughter Saturday), so there is always an abundance of cake around and this will be a nice change.

Do you think it would keep OK in the freezer if I made it today/tomorrow for Wednesday night?

Tamara

[JulieO]

Thanks Tenina, it sure is a winner. 

Tam, yes it will keep in the freezer.  Just take out about 15-20 mins before serving.  May not even need that long if the weather is warm, but you'll find that the caramel topping will go gooey too. 

Such a wonderful dessert, one of my favourites for sure. 

[kezza]

This is a great dessert - I have made it a couple of times.  The only thing that bugs me is that I find the base can be a bit hard sometimes.  This seems to happen to me when I use oreos - am I doing something wrong, or has anyone tried this with a different base?

[JulieO]

Kezza, I've learnt with all biscuit bases (made in the TM) not to press the crumbs down too hard when lining the tin.  Still press into the tin of course, but don't compact down too hard. 

I didn't used to have this problem when blitzing the biscuits with a processor, but have with the TM.  I think because it does such a good job of evenly chopping them, they go like cement once set. 

[kezza]

Thanks JulieO, that makes a lot of sense.  Your photo looks great, as usual.

[asha_76]

I made this for Fathers Day on the weekend and it was such a hit.  Everyone raved about it.  I highly recommend it as a dessert if you're wanting to impress.

I made mine in a 23cm springform tin which was just the right size.  I ended up using a few extra Oreos and butter in the base as there was only a few left in the packet and this worked fine.  I did find that mine wasn't partially frozen until about the 5 hour mark.  The recipe also tells you to top the icecream layer with nuts after pouring it into the base.  You actually have to refreeze the cake first before you can do this so that the top is hard enough to hold the nuts...I found an hour was long enough for the top to be firm enough for the nuts and topping to go on.

To be honest I thought it didn't need the chopped chocolate, which is optional anyway (I used dark choc chips).  I love choc chips but thought that the crunch of the nuts on top would probably have been enough.

A great dessert and one that I'll definitely be making again!

[CreamPuff63]

wonderful looking cheesecake asha. I want to make this now, RIGHT NOW!

[judydawn]

This does look lovely, I'd forgotten about this one but with summer approaching this is a very timely bump thanks asha. 
I'd probably leave the choc out of the ice-cream too - a few less calories per serve