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    You are in: Home / Recipes / Chocolate Pecan Ice Cream Torte Recipe
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    Chocolate Pecan Ice Cream Torte

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    looneytunesfan's Note:

    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.

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    Units: US | Metric

    • 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
    • 1/2 gallon butter pecan ice cream, slightly softened
    • 1/2 gallon chocolate ice cream, slightly softened


    1. 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. 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. 3
      Spread half of the chocolate ice cream over top. Drizzle with 2 tablespoons caramel sauce; sprinkle with remaining chopped pecans.
    4. 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. 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.

    Ratings & Reviews:

    • on November 24, 2009


      I've made this twice now and apparently have neglected to rate it. It was a hit both times -- and I have a gal waiting on the recipe who had a piece the last time I made it. I did bake the crust in a 350 oven for about 10-12 minutes. I think it makes for a crispier crust. When working with the ice cream, I let each layer freeze before proceeding on to the next one. I think it would be difficult to work layering such soft ice cream on top of each other. I did some variations on the top -- using a cracked up Heath bar one time and some other toffee crisps I had another time. This is a devine dessert and seconds are requested quite often.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chocolate Pecan Ice Cream Torte

    Serving Size: 1 (81 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 289.0
    Calories from Fat 138
    Total Fat 15.4 g
    Saturated Fat 6.9 g
    Cholesterol 29.2 mg
    Sodium 148.8 mg
    Total Carbohydrate 37.5 g
    Dietary Fiber 1.7 g
    Sugars 19.5 g
    Protein 3.8 g

    The following items or measurements are not included:

    shortbread cookies with pecans

    butter pecan ice cream

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