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Chocolate Pecan Ice Cream Torte Recipe

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This recipe for Chocolate Pecan Ice Cream Torte, by , is from The Jones Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Ross
Added: Thursday, January 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 jar (12 oz) caramel ice cream topping
2 milk choc. Candy bars (1.6 oz ea), chopped
12 pecan shortbread cookies, crushed
3 Tbs 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:
Directions:
In a microwave safe bowl, combine the caramel topping and candy bars. Microwave, uncovered, on high for 1-1/2 mins. or until candy bars are melted, stirring every 30 seconds. Cool.
Combine the cookie crumbs and butter. Press onto the bottom of a greased 10-in. spring form pan. Chop 1/2 cup pecans; set aside. Spoon half of the butter pecan ice cream over crust. Drizzle with 2 Tbs. Caramel sauce; sprinkle with 1/4 cup chopped pecans.
Spread half of chocolate ice cream over top. Drizzle with 2 Tbs. Caramel sauce; sprinkle with remaining chopped pecans.
Spoon remaining butter pecan ice cream around the edge of pan; spread remaining chocolate ice cream in center of pan. Cover and freeze overnight.
Carefully run a knife around edge of pan to loosen; remove sides of pan. Top with remaining pecan halves; drizzle with 4 Tbs. Caramel sauce or cut individual pieces and drizzle about 1 Tsp. On each piece.

Number Of Servings:
Number Of Servings:
16-20
Personal Notes:
Personal Notes:
This got raves from even those that don't usually eat dessert!

 

 

 

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