Tate’s Dulce de Leche Icebox Cake

This recipe is a tip of the hat to Ina Garten, who originally taught me how to make an Icebox Cake. Hers also uses Tate’s Cookies, because Ina only uses the best! It is important to know that you will want to make the dulce de leche ahead of time. I suggest making it up to one month in advance, and you can go ahead and make multiple cans because it stays good in your pantry for a few months! I also want to note depending on the size of your pans or amount of layers, you might end up with extra filling but don’t worry I have a solution for that!

YOU WILL NEED

• 2 (14 oz) cans sweetened condensed milk
• Approx 25 Tate’s chocolate chip cookies 
• 2 cups heavy whipping cream
• 2 tsp vanilla extract, divided
• 1 tsp salt, divided
• 2 (8 oz) blocks cream cheese, at room temperature
• 1 cup mini chocolate chips
• 1 cup heath bits 
• For extra filling if needed: 1 store bought pie crust

TO MAKE

STEP ONE: *Earlier in the day or up to two weeks before*, turn your condensed milk into the dulce de leche. You achieve this by removing the labels from the cans then setting them in a pot making sure they are completely submerged in water. Bring the water to a boil then reduce to a simmer for 3 hours, checking every hour and adding water if the cans are no longer submerged. After 3 hours, remove the cans and allow to cool completely. 

Kristen Regis sent me a message on Instagram to note that you can make Dulce De Leche in the Instant Pot!

How to make dulce de leche in the Instant Pot: Remove the labels from the two cans, then set them on their sides in the instant pot. Fill the Instant Pot with water all the way up to max capacity line. Pressure cook for 35 minutes then natural release.

Thanks Kristen!!

STEP TWO: In a medium bowl, use your hand mixer to whip the heavy cream, 1 tsp vanilla, and ½ tsp salt until you get soft peaks, then set aside in the fridge.

STEP THREE: In a large bowl, combine the softened cream cheese, dulce de leche (this is the condensed milk that we boiled to turn into caramel), 1 tsp vanilla and ½ tsp salt and use your hand mixer to combine until smooth

STEP FOUR: Bring out your whipped cream and use a spatula to fold it into your cream cheese caramel mixture 

STEP FIVE: Get an 8 or 9” springform baking pan. However, if you don’t have one don’t sweat it! Use a pretty glass bowl if you have one (the layers this dish makes are pretty) or simply make the layers in any baking dish. Depending on the size of your dish, you might get larger layers but less of them, or smaller layers but more of them. 

STEP SIX: Layer the bottom of your pan with Tate’s chocolate chip cookies, breaking them if need be to cover the entire bottom. 

STEP SEVEN: Add a layer of your creamy filling followed by a sprinkle of the mini chocolate chips and heath bits. 

STEP EIGHT: Repeat steps 6-7 for as many layers as you can fit. (If you have extra filling, don’t worry, I have a plan!!)

STEP NINE: Cover your dish with plastic wrap using toothpicks if needed so the wrap doesn’t get stuck to your top layer and refrigerate overnight. 

STEP TEN: The following day, bring out your dish and carefully remove it from the springform pan. Cut into the most decadent, gorgeous cake you have ever seen!

FOR THE EXTRA FILLING:

The last thing I wanted was for you to run out of filling, and I knew there was a great option for the extra that would leave you with another dessert for later. Win, win!! Here’s what you do: 

Take your extra filling and add a handful of both the mini chocolate chips and heath bits and stir. Then, pour this into your pie crust. If eating soon, stick this in the refrigerator to set for at least an hour. But know you can also freeze this for later! Simply cover in plastic wrap or foil followed by a freezer ziplock and be sure to label. The night before you want to eat it, transfer to the fridge to thaw.

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