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Caramel-Pecan Ice Cream Sandwiches

 Caramel-Pecan Ice Cream Sandwiches
Cool, creamy, salty, sweet, crunchy and nutty...what's there not to like?
4 ServingsPrep: 15 min. + freezing


  • 8 pretzel crisps
  • 2 ounces milk chocolate candy coating, melted
  • 8 teaspoons marshmallow creme
  • 1/2 cup chocolate ice cream, softened
  • 2 teaspoons hot caramel ice cream topping, warmed
  • 4 teaspoons chopped pecans


  • Dip pretzel crisps into melted chocolate, allowing excess to drip
  • off. Place on waxed paper; let stand until set.
  • Spread marshmallow creme over the bottom of each pretzel crisp.
  • Spread 2 tablespoons ice cream over half of the pretzel crisps.
  • Drizzle with ice cream topping and top with remaining pretzel
  • crisps. Press pecans into sides. Wrap in plastic wrap. Freeze for at
  • least 1 hour. Yield: 4 servings.
Nutritional Facts: 1 ice cream sandwich equals 155 calories, 8 g fat (4 g saturated fat), 6 mg cholesterol, 55 mg sodium, 20 g carbohydrate, 1 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.