I saw this on foodnetwork and wanted to try it for Thanksgiving this year. I wanted to make something, but I wanted it to be something different!
9 whole cinnamon graham crackers (I doubled it)
6 TBS butter, melted (I doubled it)
3/4 cup apple butter
1/4 tsp ground cinnamon
1/4 tsp salt
1 12.25 ounce jar caramel sauce
1.5 quarts vanilla ice cream, softened
1/3 cup slivered almonds, toasted
chopped chocolate almond toffee for garnish
Preheat oven to 400F. Lightly spray a 9-inch springform pan with nonstick cooking spray.
In a food , process the graham crackers until finely crushed. (NOTE – I doubled the crust because I like crust!).
Add the melted butter and process until it resembles wet sand.
Press the mixture into the bottom of the prepared pan and bake until golden around the edges about 7 minutes.
Set aside to cool.
In a medium bowl, stir together the apple butter, caramel, salt, and caramel sauce. (oops I forgot the salt)
Place the softened ice cream in a large bowl. Add the caramel mixture and the almonds, and fold everything together with a rubber spatula until completely incorporated.
Pour over the crust.
Place a piece of plastic wrap directly onto the cake.
Place in the freezer and freeze at least 8 hours or overnight.
To serve, run a thin knife around the edge of the pan, and then release the sides. Sprinkle with the almond toffee and serve.
Verdict: Yum and I have been asked to make it again! Something oddly reminded me of the texture of coconut – which I am not a fan of…we think it was the almonds…so I may leave them out next time!