Ice Cream » Ice Cream Varieties » Ice Cream Cakes » Nutty Ice Cream Cake

Nutty Caramel Ice Cream Cake


  • 4 cups firmed pecan shortbread cookies
  • 1/4 cup butter, melted
  • 6 cups butter pecan ice cream, thawed
  • 1 carton frozen whisk topping, softened
  • 3/4 cup slivered almonds, toasted
  • 3/4 cup milk chocolate English toffee bits
  • 1/4 cup caramel sundae syrup

Preparation Method

  • In a large bowl, merge cookie crumbs and butter. Press 2 cups onto the base of a greased 9-in. springform pan. Dipper half of the ice cream into the prepared pan. Freeze for 20 minutes.
  • Reiterate layers with remaining cookie crumbs and ice cream. Spread with whisked topping. Sprinkle with almonds and toffee bits. Wrap and freeze until stiff. May be frozen for up to 2 months.
  • To utilize frozen cake: eradicate from the freezer 10 minutes before serving. sprinkle with syrup.