Chocolate Pecan Ice Cream Torte

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
20mins
SERVES:
16-20
UNITS:
US

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

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: