| Level: | Easy |
| Total: | 8 hr 30 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- Nonstick cooking spray
- 9 whole cinnamon graham crackers
- 6 tablespoons butter, melted
- 3/4 cup plain apple butter
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- One 12.25-ounce jar caramel sauce
- 1 1/2 quarts vanilla ice cream, softened, such as Edy’s
- 1/3 cup slivered almonds, toasted
- Chopped chocolate almond toffee, such as Almond Roca, for garnish
Instructions
- Preheat the oven to 400 degrees F. Lightly spray a 9-inch springform pan with nonstick cooking spray.
- In the bowl of a food processor, process the graham crackers until finely crushed. 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 and fragrant, 7 minutes. Set aside to cool.
- In a medium bowl, stir together the apple butter, cinnamon, salt and caramel sauce. Set aside.
- 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. Switch to a whisk if you like. Pour the mixture over the crust. Place a piece of plastic wrap directly on top of the cake. Place in the freezer and freeze at least 8 hours or ideally overnight.
- To serve, run a thin knife around the edge of the pan, and then release the sides. Sprinkle with the almond toffee, slice and serve.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 552 |
| Total Fat | 26 g |
| Saturated Fat | 13 g |
| Carbohydrates | 77 g |
| Dietary Fiber | 3 g |
| Sugar | 34 g |
| Protein | 6 g |
| Cholesterol | 67 mg |
| Sodium | 382 mg |
Reviews
Best new addition to our Thanksgiving tradition. The kids all beg for this!!! Very easy to prepare and can be made several days in advance!
A hit every time I make it! So easy to make. Great flavor!
Thanksgiving hit! I used crushed Heath Bars. Didn’t have a marble cake tray, so it melted pretty quickly.
Excellent! I didn’t add the Cinnimon seemed like too much spice! I drizzled Carmel sauce on top let Fall down the sides SHOW STOPPER!
I made this for Thanksgiving and it was a hit. I left out the almonds as there are nut allergies in the family, and then combined it with Ree Drummond’s carmel apples. Everyone loved it, even my dad who is not a big ice cream person. I will definitely be making this again.
I couldn’t find apple butter, so I got creative. I substituted pumpkin puree and added 1/4 teaspoon pumpkin pie spice blend in addition to the cinnamon. My boys don’t like almonds, so I left them out and added crushed Heath bars for the crunch element. My boys loved our pumpkin pie alternative
Definitely a good dessert but very sweet. The caramel overpowered the other flavors. I will make this again but plan on cutting the caramel sauce in half & increase the apple butter. Worth making again
It is a new twist on a ice cream treat!
I made this for an early Thanksgiving celebration and while the cold, creamy texture was a nice change from the dinner menu, it was a little too sweet for my tastes. I would definitely make this again, however I would knock the caramel sauce down to maybe half of a jar. The toasted, silvered almonds were so good, do NOT skip them! Depending on the how frozen it still is at the time of serving, we found the crust a little difficult to cut through. So there may be some forks twanging on the plate as your guests get closer to the outside edge. Overall, really good and I would recommend it, especially to those that are trying to minimize activity on the day of serving.
Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/caramel-apple-semifreddo.html?oc=linkback