Butter Pecan Ice Cream Cake Recipe
To make a Butter Pecan Ice Cream Cake, start by layering crushed graham crackers mixed with melted butter as the crust. Next, spread a layer of butter pecan ice cream and freeze. Add a layer of whipped cream or Cool Whip, and top with toasted pecans. Freeze until firm, then slice and serve. Enjoy your creamy, nutty dessert!
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!