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Pecan Pie Ice Cream Cake

A delightful hybrid dessert combining creamy vanilla ice cream, crunchy pecans, and a crispy pie crust, topped with fluffy whipped cream and rich caramel sauce.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 pre-made pie crust 1 pre-made pie crust Saves time in the preparation process.
  • 4 cups 4 cups vanilla ice cream Let soften at room temperature.
  • 1 cup 1 cup pecans, chopped Adds texture and flavor.
  • 1 cup 1 cup caramel sauce For mixing into the ice cream and drizzling on top.
For the topping
  • 1/2 cup 1/2 cup heavy cream Whipped to create the topping.
  • 1/2 cup 1/2 cup brown sugar Sweetens the whipped cream.
  • 1 teaspoon 1 teaspoon vanilla extract Enhances the flavor of the topping.
  • 1/4 teaspoon 1/4 teaspoon salt Balances sweetness.

Method
 

Preparation
  1. Prepare the Pie Crust: Take your pre-made pie crust out of the packaging and place it in a pie dish or tart pan.
  2. Soften the Ice Cream: Let the vanilla ice cream sit at room temperature for about 10-15 minutes until it becomes soft enough to scoop.
  3. Add Pecans and Caramel: In a mixing bowl, combine the softened ice cream, chopped pecans, and half of the caramel sauce. Stir gently until just combined.
  4. Assemble the Cake: Spoon the ice cream mixture into the prepared pie crust, spreading it out evenly.
Topping and Freezing
  1. Make the Topping: In another bowl, whip together the heavy cream, brown sugar, vanilla extract, and salt until soft peaks form.
  2. Top the Ice Cream: Spread the whipped topping over the ice cream layer in the pie crust.
  3. Freeze: Cover the cake with plastic wrap or foil and place it in the freezer for at least 4 hours, or until firm.
Serving
  1. Serve: Drizzle the remaining caramel sauce over the top of the cake and garnish with extra pecans if desired. Slice it up and enjoy!

Notes

This cake can be stored wrapped in plastic wrap or in an airtight container in the freezer for up to two weeks. Allow it to sit at room temperature for a few minutes before slicing.