Butter Pecan Ice Cream Cake Recipe is a creamy dessert made by layering butter pecan ice cream over a crunchy graham cracker crust, topped with whipped cream, caramel sauce, and toasted pecans.
The rich, buttery flavor combined with the crunchy pecans creates an irresistible taste that makes this Butter Pecan Ice Cream Cake Recipe incredibly delicious.
The inspiration to make this dessert came from a love for butter pecan ice cream and the desire to create a cool, refreshing treat that is easy to prepare but still impressive.
The main specialty lies in the unique combination of textures and the sweet, nutty flavor from the caramel and pecans. Now, I will guide you through the preparation steps for this delicious cake.
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?
Time & Details
- Preparation Time: 25 minutes
- Chilling/Freezing Time: 6 hours (or overnight)
- Total Time: 6 hours 25 minutes
- Course: Dessert
- Difficulty: Easy
- Cuisine: American
- Yield: Serves 10–12 slices
- Calories: Approximately 410 kcal per serving
Equipment Needed
- 9-inch springform pan or pie dish
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Electric mixer or whisk
- Offset spatula or spoon
- Freezer-safe plastic wrap or aluminum foil
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the ice cream layer:
- 2 pints butter pecan ice cream, softened
- 1 cup toasted pecans, chopped
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup caramel sauce (store-bought or homemade)
- Extra toasted pecans, for garnish
How to Make Butter Pecan Ice Cream Cake Recipe
Step 1: Make the Crust
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the freezer for at least 15 minutes to firm up.
Step 2: Prepare the Ice Cream Layer
While the crust chills, soften the butter pecan ice cream at room temperature for about 10 minutes. In a large bowl, mix the softened ice cream with the chopped toasted pecans. Spread the ice cream evenly over the chilled crust using a spatula. Freeze for 4–6 hours or until fully set.
Step 3: Whip the Cream
In a clean bowl, use an electric mixer to whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. This will be your topping layer.
Step 4: Add Topping and Garnish
Remove the frozen cake from the freezer. Spread the whipped cream on top of the ice cream layer. Drizzle caramel sauce over the whipped cream and sprinkle extra toasted pecans on top for garnish.
Step 5: Final Freeze and Serve
Cover the cake lightly with plastic wrap or foil and return it to the freezer for at least 1 hour before serving to firm up. To serve, remove from the pan, slice with a warm knife, and 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 |
Why Peoples Like Butter Pecan Ice Cream Cake Recipe?
People like Butter Pecan Ice Cream Cake Recipe because it offers a delightful mix of creamy, crunchy, and sweet flavors all in one dessert.
The rich butter pecan ice cream provides a smooth, nutty taste that pairs perfectly with the crunchy graham cracker crust. The addition of toasted pecans adds extra texture and a satisfying crunch.
The whipped cream topping and caramel drizzle enhance the sweetness without overpowering the pecan flavor. This combination creates a delicious balance that appeals to many.
It’s a refreshing dessert that feels indulgent but remains light and enjoyable, making it a favorite for gatherings and celebrations.
Tips For The Perfect Butter Pecan Ice Cream Cake Recipe
➤ Soften the Ice Cream: Let the butter pecan ice cream soften at room temperature before spreading. This makes it easier to spread evenly without melting.
➤ Toast Pecans: Toast the pecans lightly to bring out their flavor and add a satisfying crunch to the cake.
➤ Firm Crust: Press the graham cracker crust firmly into the pan and chill it before adding the ice cream layer to prevent it from crumbling.
➤ Chill Between Steps: Freeze the cake between layers to keep the structure firm and make spreading easier.
➤ Use a Warm Knife: When slicing, dip the knife in warm water and wipe it clean between cuts for smooth, clean slices.
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 Butter Pecan Ice Cream Cake Recipe
Butter Pecan Ice Cream Cake Recipe is a delicious treat, but it offers limited health benefits due to its high sugar, fat, and calorie content.
However, pecans in the recipe provide some nutritional value. Pecans are rich in healthy monounsaturated fats, antioxidants, vitamins, and minerals that support heart health and may help reduce inflammation.
They also provide fiber, which aids digestion. Moderation is key when enjoying this dessert, as it can satisfy sweet cravings while contributing small amounts of beneficial nutrients from the nuts.
Overall, Butter Pecan Ice Cream Cake Recipe best enjoyed as an occasional indulgence rather than a regular part of a healthy diet.
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 Recipe 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.
I hope this easy Butter Pecan Ice Cream Cake recipe is clear and simple to follow. Making it at home allows you to enjoy a rich, creamy dessert with delightful textures and flavors.
Once you try it, I’m sure you will appreciate how delicious and satisfying it is. Please give it a try and let me know how much you enjoyed the final cake after making it.
Your feedback means a lot and inspires more tasty recipes to share!
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Butter Pecan Ice Cream Cake Recipe
Equipment
- 9-inch springform pan or pie dish
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Electric mixer or whisk
- Offset spatula or spoon
- Freezer-safe plastic wrap or aluminum foil
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar
For the ice cream layer:
- 2 pints butter pecan ice cream softened
- 1 cup toasted pecans chopped
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- ½ cup caramel sauce store-bought or homemade
- Extra toasted pecans for garnish
Instructions
Step 1: Make the Crust
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan. Place in the freezer for at least 15 minutes to firm up.
Step 2: Prepare the Ice Cream Layer
- While the crust chills, soften the butter pecan ice cream at room temperature for about 10 minutes. In a large bowl, mix the softened ice cream with the chopped toasted pecans. Spread the ice cream evenly over the chilled crust using a spatula. Freeze for 4–6 hours or until fully set.
Step 3: Whip the Cream
- In a clean bowl, use an electric mixer to whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. This will be your topping layer.
Step 4: Add Topping and Garnish
- Remove the frozen cake from the freezer. Spread the whipped cream on top of the ice cream layer. Drizzle caramel sauce over the whipped cream and sprinkle extra toasted pecans on top for garnish.
Step 5: Final Freeze and Serve
- Cover the cake lightly with plastic wrap or foil and return it to the freezer for at least 1 hour before serving to firm up. To serve, remove from the pan, slice with a warm knife, and enjoy!