Caramel Pecan Ice Cream Cake: An Irresistible Treat!
A delightful no-bake dessert combining the flavors of caramel and pecans in a creamy ice cream cake.
- Prep Time: 20 minutes
- Total Time: 3 hours 20 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons brown sugar
- 1.5 quarts vanilla ice cream, softened
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- ½ cup heavy cream
- Pinch of salt
- 1 cup pecans, toasted and roughly chopped
- Extra caramel sauce for drizzling
Instructions
- Mix graham cracker crumbs, melted butter, and brown sugar. Press half into the bottom of a springform pan lined with parchment. Freeze 10 minutes.
- Spread half of the vanilla ice cream over the crust. Freeze for 20 minutes. Drizzle some caramel sauce. Press remaining crust gently on top, then add final layer of ice cream. Freeze for 2–3 hours until firm.
- For caramel: melt sugar in a saucepan until amber. Stir in butter, then slowly whisk in cream. Add a pinch of salt. Let cool.
- Remove cake from pan. Drizzle caramel generously and top with toasted pecans.
Notes
- Slice and serve immediately or freeze until ready to enjoy.
- Ensure the ice cream is softened for easier spreading.
- For a richer flavor, consider using dark brown sugar in the crust.