Caramel-Pecan Ice Cream Cake Recipe

Cooking Directions

• STEP 1.In a food processor, pulse pecans, graham cracker crumbs, sugar, and melted butter until combined.
• STEP 2.Press the mixture into the bottom of a springform pan to form the crust. Freeze for 15 minutes.
• STEP 3.Spread a layer of caramel ice cream over the crust. Freeze for 30 minutes.
• STEP 4.Add a layer of vanilla ice cream on top of the caramel layer. Freeze for 30 minutes.
• STEP 5.Repeat the process with another layer of caramel ice cream and a final layer of vanilla ice cream.
• STEP 6.Cover the cake with plastic wrap and freeze for at least 4 hours or overnight.
• STEP 7.Before serving, remove the cake from the springform pan and drizzle with caramel sauce. Sprinkle with toasted pecans.
• STEP 8.Slice and serve immediately. Enjoy!

Cooking Tips

• For a different flavor, you can use different ice cream flavors or add mix-ins like chocolate chips or crushed cookies.
• To easily remove the cake from the springform pan, run a knife around the edges before releasing the sides.
• If the caramel sauce is too thick, warm it slightly in the microwave or on the stovetop before drizzling.

Storage and Serving

• Store any leftover cake in the freezer, tightly wrapped in plastic wrap or in an airtight container.
• To serve, let the cake sit at room temperature for a few minutes to soften slightly.
• Garnish with additional caramel sauce and toasted pecans, if desired.