Chocolate Pecan Ice Cream Torte Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 jar of caramel ice cream topping or make your own (12 1/4 ounce)
2 milk chocolate bars 1.55 ounces each) chopped
12 pecan shortbread cookies crushed
3 Tbs butter melted
1 cup pecan halves toasted and divided
1/2 gallon butter pecan ice cream slightly softened
1/2 gallon chocolate ice cream slightly softened
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Directions: |
Directions: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.
Combine the cookie crumbs and butter. Press into the bottom of a greased 10 inch Springform pan. Chop 1/2 cup pecans and set aside.
Spoon half the butter pecan ice cream over the crust. Drizzle with 2 Tbs caramel sauce and sprinkle with 1/4 cup chopped pecans
Spread half the chocolate ice cream over the top and drizzle with 2 Tbs caramel sauce sprinkle with remaining pecans.
Spread remaining butter pecan ice cream around the edge of of pan and spread the 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 2 Tbs caramel sauce.
Serve with remaining caramel sauce. |
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Number Of
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Number Of
Servings:16 -20 |
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