Description
A delightful dessert that combines the rich flavors of caramel and pecans with creamy ice cream, perfect for special occasions.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 quart caramel ice cream, softened
- 1 cup pecans, toasted and chopped
- 1/2 cup caramel sauce (plus extra for drizzling)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 cup chocolate shavings (for garnish)
Instructions
- Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into a 9-inch springform pan and chill for 30 minutes.
- Spread softened caramel ice cream evenly over the crust and freeze for at least 2 hours.
- Sprinkle chopped pecans over the ice cream and drizzle with 1/2 cup caramel sauce. Freeze for another hour.
- Whip heavy cream and powdered sugar until stiff peaks form. Spread over the cake and drizzle with additional caramel sauce. Freeze for another hour before serving.
Notes
- For gluten-free, use gluten-free graham crackers.
- For dairy-free, substitute with coconut ice cream.
- Use walnuts or almonds instead of pecans if desired.
- Store in an airtight container in the freezer for up to two weeks.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: Caramel Pecan Pie, Ice Cream Cake, Dessert, No-bake