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Chocolate Pecan Ice Cream Torte Recipe

Indulge in this decadent Chocolate Pecan Ice Cream Torte! Layers of creamy chocolate and butter pecan ice cream are nestled on a buttery shortbread crust, then generously topped with crunchy toasted pecans, rich caramel sauce, and decadent chocolate pieces. This no-bake dessert is surprisingly easy to make and perfect for impressing guests or treating yourself!

Prep Time 20 mins
Cook Time 20 mins
Calories 289 kcal
Protein 7g
Rating 5.0 (1 Reviews)
Chocolate Pecan Ice Cream Torte 14

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Chocolate Pecan Ice Cream Torte

  1. In a microwave-safe bowl, combine 1 cup of caramel topping and 4 ounces of chopped chocolate candy bars.
  2. Microwave, uncovered, on high for 1-1 1/2 minutes, or until candy bars are melted, stirring every 30 seconds.
  3. Let the chocolate caramel mixture cool completely.
  4. In a medium bowl, combine 1 1/2 cups of cookie crumbs and 1/2 cup (1 stick) of melted butter.
  5. Press the crumb mixture firmly into the bottom of a greased 10-inch springform pan.
  6. Chop 1/2 cup of pecans; set aside.
  7. Spoon half of the (approximately 2 cups) butter pecan ice cream evenly over the crust.
  8. Drizzle with 2 tablespoons of caramel sauce.
  9. Sprinkle with 1/4 cup of the chopped pecans.
  10. Spread half of the (approximately 2 cups) chocolate ice cream over the butter pecan layer.
  11. Drizzle with 2 tablespoons of caramel sauce.
  12. Sprinkle with the remaining 1/4 cup of chopped pecans.
  13. Spoon the remaining butter pecan ice cream around the edge of the pan.
  14. Spread the remaining chocolate ice cream in the center of the pan.
  15. Cover the torte and freeze overnight, or for at least 6 hours.
  16. Carefully run a thin knife around the edge of the pan to loosen the torte.
  17. Remove the sides of the springform pan.
  18. Top with the remaining pecan halves (if desired).
  19. Drizzle with the remaining 2 tablespoons of caramel sauce.
  20. 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

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Preparation For Large Groups Pies And Tarts Tarts Desserts Fruit Frozen Desserts Nuts Number Of Servings