Chocolate Pecan Ice Cream Torte

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“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.”

Ingredients Nutrition

  • 1 (12 1/4 ounce) jar caramel ice cream topping
  • 2 (1 5/8 ounce) milk chocolate candy bars, chopped
  • 12 shortbread cookies with pecans, crushed
  • 3 tablespoons butter, melted
  • 1 cup pecan halves, toasted, divided
  • 12 gallon butter pecan ice cream, slightly softened
  • 12 gallon chocolate ice cream, slightly softened


  1. In a microwave-safe bowl, combine the caramel topping and candy bars. Microwave, uncovered, on high for 1-1/2 minutes or until candy bars are melted, stirring every 30 seconds. Cool.
  2. Combine the cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Chop 1/2 cup pecans; set aside. Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with 1/4 cup chopped pecans.
  3. Spread half of the chocolate ice cream over top. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans.
  4. Spoon remaining butter pecan ice cream around the edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight.
  5. Carefully run a knife around edge of pan to loosen; remove sides of pan. Top with remaining pecan halves; drizzle with 2 tablespoons caramel sauce. Serve with remaining caramel sauce.

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