Butter Pecan Ice Cream Cake Recipe
Butter Pecan Ice Cream Cake Recipe is a rich and creamy dessert featuring a crunchy graham cracker crust layered with smooth butter pecan ice cream and toasted pecans. Topped with whipped cream and caramel sauce, this cake offers a perfect balance of sweet, nutty, and creamy flavors. It’s an easy-to-make, crowd-pleasing treat ideal for celebrations or any special occasion.
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!