Butter pecan ice cream cake recipe is a classic dessert that combines the creamy richness of butter pecan ice cream with the comforting texture of cake, creating a delightful treat that’s perfect for any celebration.
I’ve always had a soft spot for rich, creamy ice cream, especially when combined with the buttery crunch of pecans.
This Butter Pecan Ice Cream Cake is one of those recipes that checks all the boxes for indulgence, simplicity, and crowd-pleasing flavor.
In this post, I’ll guide you through each step of making this luscious dessert. Let’s dive in!
What is Butter Pecan Ice Cream Cake Recipe?
Butter pecan ice cream cake recipe is a hybrid dessert that merges the beloved butter pecan ice cream with a cake base.
Typically, it features a layer of buttery, nutty ice cream atop or nestled within a cake layer, often accompanied by additional elements like caramel sauce, whipped cream, or extra nuts.
The combination offers a luxurious blend of textures and flavors: the creaminess of the ice cream, the moist crumb of the cake, and the crunch of toasted pecans.
How To Prepare Butter Pecan Ice Cream Cake Recipe?
Recipe Overview
Prep Time: 25 minutes
Freezing Time: 4-5 hours (or overnight for best results)
Total Time: 4 hours 25 minutes
Course: Dessert
Cuisine: American
Yield: Serves 10
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Ice cream scoop
- Plastic wrap or aluminum foil
- Baking sheet (for toasting pecans)
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tbsp sugar
For the ice cream layer:
- 2 pints butter pecan ice cream (softened)
- 1 cup pecans, toasted and chopped
For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Extra toasted pecans for garnish
How to Make Butter Pecan Ice Cream Cake Recipe
For the Crust:
1. Preheat the oven to 350°F (175°C).
2. Combine 1 ½ cups graham cracker crumbs, ½ cup melted unsalted butter, and 2 tbsp sugar in a bowl. Mix until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan, evenly spreading it out.
4. Bake for 8 minutes, then let it cool completely.
For the Ice Cream Layer:
1. Soften 2 pints of butter pecan ice cream at room temperature until it’s easy to spread.
2. Stir in 1 cup of toasted and chopped pecans.
3. Spread the ice cream mixture evenly over the cooled crust in the springform pan.
4. Freeze for at least 4 hours or until firm.
For the Topping:
1. Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form.
2. Spread the whipped cream over the frozen ice cream layer.
3. Garnish with extra toasted pecans.
4. Freeze again until ready to serve. Enjoy!
Nutrition Facts Butter Pecan Ice Cream Cake
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 30g |
| Saturated Fat | 16g |
| Carbohydrates | 38g |
| Protein | 5g |
| Fiber | 2g |
| Sugar | 22g |
Tips For The Perfect Butter Pecan Ice Cream Cake Recipe
➤ Make Ahead: This cake can be made ahead of time. Simply assemble the cake and keep it in the freezer until ready to serve.
➤ Customize: Feel free to experiment with different ice cream flavors or add layers of fudge or fruit for a unique twist.
➤ Storage: Store any leftover cake in the freezer. It’s best enjoyed within a week for optimal freshness.
Serving Suggestions
1. Pair with Coffee or Tea
This Butter Pecan Ice Cream Cake is rich, so I recommend pairing it with a strong cup of coffee or a light herbal tea. The contrasting flavors will balance out the dessert beautifully.
2. Add a Drizzle of Caramel or Chocolate
If you’re feeling extra indulgent, drizzle some caramel or melted chocolate over the top of each slice before serving. The added sweetness will elevate the entire dessert to a whole new level.
3. Serve with Fresh Berries
If you’re looking to lighten things up, consider adding some fresh berries on the side. The tartness of raspberries or strawberries will cut through the richness of the ice cream and make each bite more balanced.
Health Benefits of Pecans
Butter pecan ice cream may be indulgent, but pecans themselves pack a nutritional punch. Pecans are a great source of healthy fats, particularly monounsaturated fats that promote heart health.
They also provide fiber, vitamins like B1 (thiamin), and essential minerals like magnesium and zinc. Including a moderate portion of pecans in your diet can support healthy digestion and reduce inflammation.
FAQs About Butter Pecan Ice Cream Cake Recipe
Can I make the cake ahead of time?
Yes, you can make the Butter Pecan Ice Cream Cake ahead of time. It’s best made a day in advance to allow the ice cream to set properly. Just store it in the freezer until ready to serve.
How long can I store the cake in the freezer?
You can store the cake in the freezer for up to one week. Be sure to wrap it tightly in plastic wrap or foil and use an airtight container to keep it fresh.
Can I use a different type of ice cream?
Absolutely! You can substitute butter pecan ice cream with other flavors like vanilla, caramel, or praline, depending on your preference.
How do I cut the cake cleanly?
To cut the cake cleanly, dip a sharp knife in hot water, wipe it dry, and slice. Repeat this for each cut to get smooth, neat slices.
Can I make this cake gluten-free?
Yes, simply use gluten-free graham cracker crumbs for the crust to make this dessert suitable for gluten-free diets.
Conclusion
This Butter Pecan Ice Cream Cake combines the creamy, rich flavor of butter pecan ice cream with a buttery graham cracker crust and crunchy toasted pecans for the perfect balance of texture and taste.
Whether you’re preparing this cake for a family gathering or a special celebration, it’s bound to be a hit. With minimal prep and a few simple steps, you’ll have a show-stopping dessert ready to impress.
I hope you enjoy making this recipe as much as I do. Be sure to share your experience in the comments!
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Butter Pecan Ice Cream Cake Recipe
Equipment
- 9-inch spring form pan
- Mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Ice cream scoop
- Plastic wrap or aluminum foil
- Baking sheet (for toasting pecans)
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tbsp sugar
For the ice cream layer:
- 2 pints butter pecan ice cream softened
- 1 cup pecans toasted and chopped
For the topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Extra toasted pecans for garnish
Instructions
For the Crust:
- Preheat the oven to 350°F (175°C).
- Combine 1 ½ cups graham cracker crumbs, ½ cup melted unsalted butter, and 2 tbsp sugar in a bowl. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, evenly spreading it out.
- Bake for 8 minutes, then let it cool completely.
For the Ice Cream Layer:
- Soften 2 pints of butter pecan ice cream at room temperature until it’s easy to spread.
- Stir in 1 cup of toasted and chopped pecans.
- Spread the ice cream mixture evenly over the cooled crust in the springform pan.
- Freeze for at least 4 hours or until firm.
For the Topping:
- Whip 1 cup heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla extract until stiff peaks form.
- Spread the whipped cream over the frozen ice cream layer.
- Garnish with extra toasted pecans.
- Freeze again until ready to serve. Enjoy!