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Nutty Caramel Ice Cream Cake Recipe

Nutty Caramel Ice Cream Cake Recipe

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 YIELD:16 servings


  • 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.

Nutritional Facts

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

Reviews for Nutty 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!!!!!!!!!!!!!!!!"

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."

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!!"

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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