Zutaten für Chocolate Pecan Ice Cream Torte
- 1 cup plus 6 tablespoons caramel ice cream topping
- 4 ounces milk chocolate candy bars, chopped
- 1 1/2 cups shortbread cookie crumbs
- 1/2 cup (1 stick) melted butter
- 1/2 cup pecan halves, chopped, plus additional pecan halves for garnish (optional)
- approximately 4 cups butter pecan ice cream
- approximately 4 cups chocolate ice cream
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Zubereitung von Chocolate Pecan Ice Cream Torte
- In a microwave-safe bowl, combine 1 cup of caramel topping and 4 ounces of chopped chocolate candy bars.
- Microwave, uncovered, on high for 1-1 1/2 minutes, or until candy bars are melted, stirring every 30 seconds.
- Let the chocolate caramel mixture cool completely.
- In a medium bowl, combine 1 1/2 cups of cookie crumbs and 1/2 cup (1 stick) of melted butter.
- Press the crumb mixture firmly into the bottom of a greased 10-inch springform pan.
- Chop 1/2 cup of pecans; set aside.
- Spoon half of the (approximately 2 cups) butter pecan ice cream evenly over the crust.
- Drizzle with 2 tablespoons of caramel sauce.
- Sprinkle with 1/4 cup of the chopped pecans.
- Spread half of the (approximately 2 cups) chocolate ice cream over the butter pecan layer.
- Drizzle with 2 tablespoons of caramel sauce.
- Sprinkle with the remaining 1/4 cup of chopped pecans.
- Spoon the remaining butter pecan ice cream around the edge of the pan.
- Spread the remaining chocolate ice cream in the center of the pan.
- Cover the torte and freeze overnight, or for at least 6 hours.
- Carefully run a thin knife around the edge of the pan to loosen the torte.
- Remove the sides of the springform pan.
- Top with the remaining pecan halves (if desired).
- Drizzle with the remaining 2 tablespoons of caramel sauce.
- Serve immediately or chill for a few minutes before serving. Serve with extra caramel sauce, if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
78g
Fat
34g
Carbs
12g
