Butter Pecan Ice Cream Torte

Name: Butter Pecan Ice Cream Torte
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1-1/2 cups packed brown sugar; 3/4 cup heavy whipping cream; 6 tablespoons unsalted butter, cubed; 1/8 teaspoon salt; 1/2 teaspoon vanilla extract; CRUST:; 1/4 cup unsalted butter, softened; 1/3 cup packed brown sugar; 1 teaspoon vanilla extract; 2/3 cup all-purpose flour; 2/3 cup chopped pecans, toasted; 1/2 gallon butter pecan ice cream, softened if necessary; TOPPING:; 1/2 cup chopped pecans or pecan halves, toasted

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 40 min. + cooling Bake: 10 min. + freezing

By Taste Of Home Editorial Team

Recipe by Judy Wilson

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 22, 2022

A simple, nutty crust and smooth caramel sauce are all the preparation required for this impressive dessert. It will keep in the freezer for one month—just be sure to wrap tightly. —Judy Wilson, Sun City West, Arizona

TEST KITCHEN APPROVED

Butter Pecan Ice Cream Torte

2 Reviews Add your review

Yield:12 servings

Prep:40 min

Cook:10 min

Save Saved Saving email print

Ingredients

1-1/2 cups packed brown sugar
3/4 cup heavy whipping cream
6 tablespoons unsalted butter, cubed
1/8 teaspoon salt
1/2 teaspoon vanilla extract
crust:

1/4 cup unsalted butter, softened
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
2/3 cup chopped pecans, toasted
1/2 gallon butter pecan ice cream, softened if necessary

topping:

1/2 cup chopped pecans or pecan halves, toasted

Text Ingredients

Shop Recipe

Directions

1
Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely.

2
Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up side of a greased 9-in. springform pan. Place pan on a baking sheet.
3
Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack.
4
Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce.
5
Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.