Styling and Photography by Chay Berger

If you’re looking for that showstopper dessert for your Purim seudah that will delight the little (and not so little) guests, look no further! The delicious flavors of maple, pecan, and bourbon blend perfectly in this fantastic assemblage.

SERVES 16–18

• 16 mini ice cream sandwiches
• 1 gallon (3.8 liters) pareve vanilla ice cream
• 2 Tbsp bourbon sauce (recipe below)
• scant ¼ tsp maple extract
• ¾ cup chopped Chinese pecans
• 4–5 sugar cones
• 3 oz (85 g) baking chocolate
• ¼ cup chopped pecans
• 1 2½-oz (70-g) pkg Conettos (mini cones)
• chocolate chips, mini meringues, or sprinkles, for garnish (optional)

Maple Bourbon Sauce

• 2 Tbsp margarine
• ⅓ cup coarsely chopped Chinese pecans
• 2 Tbsp brown sugar
• 3–4 tsp bourbon
• 1 Tbsp maple syrup

To make the bourbon sauce, melt the margarine in a saucepan over medium-high heat until it foams. Add the pecans and toss to coat evenly; toast for about 1 minute. Add the brown sugar and swirl until it melts; toss to coat the nuts. Add the bourbon and maple syrup and remove from heat.

Swirl the sauce to mix, then allow to cool slightly in the pan. Set aside.

Line a deep 10-inch (26-cm) round pan with parchment paper (see intro tip). Remove ice cream sandwiches from their wrappers and place around the outer rim of the pan, standing upright. Place pan in freezer for later use.

Using a large ice cream scoop, scoop out 8–10 scoops of ice cream (a bit less than half the tub) and place on a lined baking sheet. Work quickly so they don’t melt. Place tray in the freezer for later use.

Allow the rest of the ice cream to soften and swirl in the bourbon sauce, maple extract, and Chinese pecans.

Remove the round pan from the freezer and pour the semi-melted ice cream into the center of the pan, smoothing it with the back of a spoon. Spread a bit of the ice cream between the sides of the ice cream sandwiches so they stick to the center area. Return the pan to the freezer for several hours until firm.

Meanwhile, melt the baking chocolate. Dip the ends of the sugar cones into the melted chocolate and then into the chopped nuts. Place on a lined baking sheet and into the refrigerator to harden.

To assemble the cake, remove the round pan from the freezer. Top the center area with the frozen ice cream scoops, piling them on top of each other. Arrange the sugar cones and Conettos on top of the scoops and drizzle with maple bourbon sauce. Feel free to add additional toppings of your choice, such as melted chocolate, chocolate chips, mini meringues, or sprinkles, to add some extra flair. Serve immediately.

(Originally featured in Family Table, Issue 886)