Nutty Caramel Ice Cream Cake Recipe
Nutty Caramel Ice Cream Cake Recipe photo by Taste of Home

Nutty Caramel Ice Cream Cake Recipe

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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
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + freezing
MAKES: 16 servings


  • 4 cups crushed pecan shortbread cookies (about 52 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

Nutritional Facts

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


  1. In a large bowl, combine cookie crumbs and butter. Press 2 cups onto the bottom of a greased 9-in. springform pan. Spoon half of the ice cream into the 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. Cover and freeze overnight or until firm. May be frozen for up to 2 months.
  3. To use frozen cake: Remove from the 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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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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!!!!!!!!!!!!!!!!"

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."

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!!"

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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