Nutty Caramel Ice Cream Cake
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
- 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
Reviews
Made this cake for my husband's birthday and invited a few family members. My husband loved this so much and my guests could not stop talking about how delicious it was. Instead of caramel syrup, I used dulce de leche syrup and it gave it so much more flavor. My sister wants me to make it for Thanksgiving dessert.
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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!!!!!!!!!!!!!!!!
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.
a friend from work made this..left out the whipped cream and almonds, and made it in a 13x9 pan..everyone loved it!!
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.