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You Asked For It: Pecan Chocolate Ice Cream Cake

I would like some summer dessert recipes that include ice cream. Any flavors or flavor combination will do. Thank you.

Carol Pappas, Crystal Beach

Lisa Hatch of Tampa shared this yummy recipe for Pecan Chocolate Ice Cream Cake, and let me start by saying don't get frustrated. It will taste delicious even if it's not perfect. The shortbread crust may move up while you're spreading the ice cream; don't panic, just gently pat it back down. Next time I might try to freeze the crust for 10 minutes or so to harden it before spreading the ice cream. Don't try to spread the caramel, just drizzle it over top. It will start to solidify when it touches the cold ice cream. When putting the butter pecan around the edge of the pan, just drop dollops of ice cream and fill in the center with dollops of chocolate ice cream. Using an offset spatula, smooth out the ice cream. Don't worry if the flavors mix a little. I made this early in the morning and by evening it was frozen. You will probably need to reheat the caramel sauce before serving so it will be of drizzling consistency. Let the cake stand on the counter a few minutes before serving so it will be easier to cut. Store covered in the freezer.

Recipe request

Kathy Myers of Hudson is looking for a coconut macaroon recipe that included cornflakes, coconut and possibly sweetened condensed milk. It's a recipe her mother used to make and she's hoping a reader has this recipe to share.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, St. Petersburg Times, P.O. Box 1121, St. Petersburg, FL 33731 or e-mail [email protected] Include your name, city and phone number.


Pecan Chocolate Ice Cream Cake

1 (12.25-ounce) jar caramel ice cream topping

2 milk chocolate candy bars, chopped

12 pecan shortbread cookies, finely crushed

3 tablespoons butter, melted

1 cup pecans, halved, divided use

½ gallon butter pecan ice cream, slightly soft

½ gallon chocolate ice cream, slightly soft

In a microwave-safe bowl, combine the caramel topping and candy bars. Microwave, uncovered, on high for 1 ½ minutes or until candy bars are melted, stirring every 30 seconds. Set aside to cool.

In a small bowl, combine the cookie crumbs and butter. Press onto the bottom of a greased 10-inch springform pan. Chop ½ cup pecans and set aside. Spoon half of the butter pecan ice cream over crust. Drizzle with 2 tablespoons caramel sauce; sprinkle with ¼ cup of the chopped pecans. Spread half of the chocolate ice cream over top. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans. Refrigerate remaining caramel sauce for later use.

Spoon remaining butter pecan ice cream around the edge of the 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 2 tablespoons caramel sauce. Serve with remaining caramel sauce.

Serves 16 to 20.

Source: Lisa Hatch, Tampa

You Asked For It: Pecan Chocolate Ice Cream Cake 08/25/09 [Last modified: Tuesday, August 25, 2009 4:30am]
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