Caramel Pecan Ice Cream Cake
Homemade Caramel Pecan Ice Cream Cake at the fraction of the price as store bought! This ice cream cake boasts layers of the BEST homemade caramel sauce, easy pecan cookie crumble and toffee ice cream. It is easy, make ahead and summer's rich yet refreshing favorite stress free dessert!
Servings 10
Ingredients
- 1 Recipe Easy Creamy Caramel Sauce
- 1/2 gallon of your favorite Toffee Ice Cream, softened (I use Heath bar)
Cookie Crumble
- 1/2 cup brown sugar, packed
- 2 cups flour
- 1/2 cup old fashioned oats
- 1/2 teaspoon salt
- 1 cup butter, sotfened
- 1 cup pecans roughly chopped
Instructions
- Mix all of the Cookie Crumble ingredients together then spread evenly over a foil lined cookie sheet. Bake at 400 degrees for 10 minutes.
- Meanwhile, prepare 1 Recipe Easy Creamy Caramel Sauce.
- Break up the baked Cookie Crumble with a fork and divide in half. Transfer half of the Cookie Crumble to a 9x13 pan and press evenly into the bottom of the pan. Drizzle with half of the caramel sauce (its okay if it runs together). Spread the ice cream evenly over the sauce, then layer with the rest the Cookie Crumble. Top with the remaining caramel.
- Freeze for at least 3 hours before serving. Take out of the freezer 10 minutes before serving to soften.
- Cake will last covered in the freezer for a few weeks - if you can stand the temptation!