Nutty Caramel Ice Cream Cake
TOTAL TIME: Prep: 30 min. + freezing
YIELD: 16 servings.
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
Ingredients
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4 cups crushed pecan shortbread cookies (about 33 cookies)
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1/4 cup butter, melted
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6 cups butter pecan ice cream, softened
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1 carton (8 ounces) frozen whipped topping, thawed
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3/4 cup slivered almonds, toasted
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3/4 cup milk chocolate English toffee bits
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1/4 cup caramel sundae syrup
Directions
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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.
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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.
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3.
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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