Ingredients
- 1 liter Vanilla Ice Cream
- Caveeni Caramel Sauce to taste
- Candied pecans to taste
- Campechanas to taste
Procedure
- Prepare an 8-inch mold by lining the bottom and sides with parchment paper.
- Start by placing a layer of crushed "campechanas" at the bottom of the mold, followed by a layer of candied walnuts and then caramel sauce. Cover this layer with vanilla ice cream.
- Repeat this process until the mold is completely filled.
- For decoration, sprinkle candied walnuts and Caveeni Caramel Sauce over the surface of the cake.
- Freeze for at least 1 day before serving.