Nutty Caramel Ice Cream Cake Recipe

5 4 4
Nutty Caramel Ice Cream Cake Recipe
Nutty Caramel Ice Cream Cake Recipe photo by Taste of Home
Publisher Photo

Nutty Caramel Ice Cream Cake Recipe

Read Reviews
5 4 4
Publisher Photo
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
Recommended: 25 Best Fall Desserts
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + freezing

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. Yield: 16 servings.
Originally published as Nutty Caramel Ice Cream Cake in Taste of Home October 2011, p63

Nutritional Facts

1 slice: 410 calories, 28g fat (11g saturated fat), 37mg cholesterol, 232mg sodium, 36g carbohydrate (19g sugars, 1g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup. Yield: 16 servings.
Originally published as Nutty Caramel Ice Cream Cake in Taste of Home October 2011, p63

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Reviews forNutty Caramel Ice Cream Cake

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eharney User ID: 1834270 195261
Reviewed Oct. 10, 2011

"My sister brought this for the dessert on my daughter's farewell party and it was a huge hit!!! I have printed myself a copy and will definatley be making this. Excellent and so tasty!!!!!!!!!!!!!!!!"

MY REVIEW
grayrl User ID: 6027349 119257
Reviewed Oct. 10, 2011

"I made this for our card group. Everyone LOVED it and wanted the recipe. Delicious. I sliced the few remaining pieces and put in individual freezer containers for my husband's sweet tooth craving."

MY REVIEW
wichrn User ID: 1501321 137102
Reviewed Oct. 9, 2011

"a friend from work made this..left out the whipped cream and almonds, and made it in a 13x9 pan..everyone loved it!!"

MY REVIEW
AlmaJean User ID: 6223529 119256
Reviewed Sep. 25, 2011

"The family said this recipe was a definite keeper! I made it in an 8" pan and put caramel topping and toffee bits on both layers. I also used the whole package of pecan sandies but it doesn't have 52 cookies in it anymore - probably only about 42 - but that was enough."

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