Nutty Caramel Ice Cream Cake

Name: Nutty Caramel Ice Cream Cake
Prep time: 30 min
Total time: 30 min
Yield: 16 servings
Ingredients: 4 cups crushed pecan shortbread cookies (about 33 cookies); 1/4 cup butter, melted; 6 cups butter pecan ice cream, softened; 1 carton (8 ounces) frozen whipped topping, thawed; 3/4 cup slivered almonds, toasted; 3/4 cup milk chocolate English toffee bits; 1/4 cup caramel sundae syrup

TEST KITCHEN APPROVED

8 Reviews

Total Time:Prep: 30 min. + freezing

By Taste Of Home Editorial Team

Recipe by David Stelzl, Waxhaw, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Mar. 22, 2023

We made this frozen treat for a family birthday party, and we received endless comments on it. It’s truly fantastic! Be sure to try the recipe with other ice cream flavors.—Tina Stelzl, Waxhaw, North Carolina

TEST KITCHEN APPROVED

Nutty Caramel Ice Cream Cake

Contest Winner

8 Reviews Add your review

Yield:16 servings

Prep:30 min

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Ingredients

4 cups crushed pecan shortbread cookies (about 33 cookies)
1/4 cup butter, melted
6 cups butter pecan ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
3/4 cup slivered almonds, toasted
3/4 cup milk chocolate English toffee bits
1/4 cup caramel sundae syrup

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Directions

1
Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half the ice cream into prepared pan. Freeze for 20 minutes.

2
Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months.
3
To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.