Caramel Pecan Ice Cream Dessert Recipe
Caramel Pecan Ice Cream Dessert Recipe photo by Taste of Home

Caramel Pecan Ice Cream Dessert Recipe

Publisher Photo
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts—especially this one! —Mary Wright, Morriston, Ontario
TOTAL TIME: Prep: 35 min. + freezing
MAKES:12-15 servings
TOTAL TIME: Prep: 35 min. + freezing
MAKES: 12-15 servings

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1 cup chopped pecans
  • 1 cup packed brown sugar
  • 1 cup butter, melted
  • 1-1/2 cups caramel ice cream topping
  • 2 quarts vanilla ice cream, softened

Nutritional Facts

1 piece equals 515 calories, 26 g fat (13 g saturated fat), 64 mg cholesterol, 300 mg sodium, 68 g carbohydrate, 2 g fiber, 6 g protein.

Directions

  1. In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool.
  2. Press half of crumb mixture into a 13-in. x 9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Yield: 12-15 servings.
Originally published as Caramel Pecan Ice Cream Dessert in Grandma's Great Desserts Cookbook 1992, p64

Nutritional Facts

1 piece equals 515 calories, 26 g fat (13 g saturated fat), 64 mg cholesterol, 300 mg sodium, 68 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Caramel Pecan Ice Cream Dessert

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jun. 24, 2014

I loved the pecans and oats! So good!

MY REVIEW
Reviewed Sep. 24, 2013

I made this for a four-generation family dinner for 16 and it was enjoyed by young and older alike. I substituted my own homemade caramel sauce in the recipe. It was a nice change from the pies that are usually associated with the family dinners I attend. This dessert is deliciously different and decadent and a little portion will go a long way.

MY REVIEW
Reviewed Aug. 29, 2013

This has ben a family favorite since the 1960s. If I only want to make a few servings, I make the full topping recipe and freeze it in a plastic bag. To serve, I make some ice cream balls and roll them in the topping and then pop them back in the freezer until serving time. Yummy!

MY REVIEW
Reviewed Aug. 28, 2013

To lower fat & calorie count you could substitute fat free yougurt ice cream. I find it to be very satisfying

MY REVIEW
Reviewed Aug. 28, 2013

I've made this a few times to take to potlucks, and others always want the recipe.

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT