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
Nutty Caramel Ice Cream Cake
Nutty Caramel Ice Cream Cake
Prep Time
30 min
Yield
16 servings
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 the 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.
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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