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Chocolate Pecan Ice Cream Torte

This delectable dessert layers my favorite ice cream (chocolate) and my husband's favorite (butter pecan) on a shortbread crust, along with chocolate candy pieces, toasted pecans and caramel topping. It never fails to impress our guests. —Kelly Arvay, Barberton, Ohio
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    16-20 servings

Ingredients

  • 1 jar (12-1/4 ounces) caramel ice cream topping
  • 2 milk chocolate candy bars (1.55 ounces each), chopped
  • 12 pecan shortbread cookies, crushed
  • 3 tablespoons butter, melted
  • 1 cup pecan halves, toasted, divided
  • 1/2 gallon butter pecan ice cream, slightly softened
  • 1/2 gallon chocolate ice cream, slightly softened

Directions

  • For caramel sauce, heat caramel topping and candy bars in a microwave on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool.
  • Combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans.
  • Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans. Spread with half of the chocolate ice cream. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans.
  • Spoon remaining butter pecan ice cream around edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight. Refrigerate remaining caramel sauce.
  • Carefully run a knife around edge of pan to loosen; remove sides of pan. Reheat caramel sauce. Garnish torte with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce.
Nutrition Facts
1 slice: 403 calories, 24g fat (10g saturated fat), 45mg cholesterol, 249mg sodium, 45g carbohydrate (37g sugars, 2g fiber), 6g protein.

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