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Nutty Caramel Ice Cream Cake

We made this frozen treat for a family birthday party, and we received endless comments on it. It’s truly fantastic! Be sure to try the recipe with other ice cream flavors.—Tina Stelzl, Waxhaw, North Carolina
  • Total Time
    Prep: 30 min. + freezing
  • Makes
    16 servings

Ingredients

  • 4 cups crushed pecan shortbread cookies (about 33 cookies)
  • 1/4 cup butter, melted
  • 6 cups butter pecan ice cream, softened
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 3/4 cup slivered almonds, toasted
  • 3/4 cup milk chocolate English toffee bits
  • 1/4 cup caramel sundae syrup

Directions

  • Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes.
  • Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months.
  • To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.
Nutrition Facts
1 slice: 410 calories, 28g fat (11g saturated fat), 37mg cholesterol, 232mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 5g protein.

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