Caramel Pecan Ice Cream Cake Recipes

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CARAMEL PECAN ICE CREAM DESSERT



Caramel Pecan Ice Cream Dessert image

My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 15 servings.

Number Of Ingredients 7

1-3/4 cups all-purpose flour
1 cup quick-cooking oats
1 cup chopped pecans
1 cup packed brown sugar
1 cup butter, melted
1-1/2 cups caramel ice cream topping
2 quarts vanilla ice cream, softened

Steps:

  • In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.

Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

CARAMEL-PECAN ICE CREAM CAKE



Caramel-Pecan Ice Cream Cake image

Vanilla ice cream sandwiched between layers of chopped shortbread cookies and pecans is drizzled with caramel topping for a luscious frozen dessert.

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Yield Makes 12 servings.

Number Of Ingredients 4

1 pkg. (7 oz.) European-style shortbread cookies, coarsely chopped, divided
1 cup toasted coarsely chopped pecans, divided
1 qt. vanilla ice cream or frozen vanilla yogurt, softened
1/2 cup caramel ice cream topping

Steps:

  • Sprinkle half of the cookie pieces onto bottom of 9-inch springform pan; top with half of the pecans.
  • Spread ice cream evenly over cookies and pecans; sprinkle with remaining cookies and pecans. Drizzle with topping.
  • Freeze at least 4 hours or overnight. Store leftover dessert in freezer.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

PECAN CARAMEL ICE CREAM



Pecan Caramel Ice Cream image

This recipe is one that my cousin made up using her mother's basic recipe when we were teenagers. It tastes like pecan pie with ice cream. It became one of the family's favorites. Nowadays we use our stand mixer's nice attachment, the ice cream bowl - or on-the-counter ice cream makers - and it still comes out great. I mix this up of a morning or the night before I plan to make it. One reason for this was the longer it sets, the better the flavors blend into cream mixture, making a much better flavored ice cream and a faster freeze time.

Provided by rlt11_NMC

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 6h30m

Yield 16

Number Of Ingredients 7

1 cup caramel ice cream topping
3 ½ cups milk
1 (14 ounce) can sweetened condensed milk (such as Eagle Brand®)
1 (3.5 ounce) package instant vanilla pudding mix
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups coarsely chopped pecans, or more to taste

Steps:

  • Place caramel ice cream topping into a microwave-safe container and heat in microwave until slightly warmed and softened, 10 to 30 seconds.
  • Whisk caramel topping, milk, sweetened condensed milk, instant vanilla pudding mix, vanilla extract and salt in a large mixing bowl until pudding mix has dissolved and batter is smooth.
  • Cover bowl and chill batter thoroughly, at least 6 hours to overnight.
  • Pour chilled batter into an ice cream maker and freeze according to manufacturer's instructions; stir pecans into soft ice cream at end of freezing time.
  • Serve soft if desired. If a harder ice cream is preferred, pack pecan ice cream into a lidded container and freeze to desired consistency.

Nutrition Facts : Calories 250.5 calories, Carbohydrate 36.4 g, Cholesterol 12.8 mg, Fat 10.6 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 2.7 g, Sodium 284.9 mg, Sugar 20.9 g

PHILADELPHIA CARAMEL-PECAN CHEESECAKE



PHILADELPHIA Caramel-Pecan Cheesecake image

Enhance your cheesecake repertoire with a delicious caramel and pecan twist. This caramel-pecan cheesecake features crushed vanilla wafer crust and tangy sour cream. PHILADELPHIA Caramel-Pecan Cheesecake is great for any holiday table.

Provided by My Food and Family

Categories     Nuts

Time 6h

Yield 16 servings

Number Of Ingredients 10

1 cup chopped pecans, divided
50 vanilla wafers, finely crushed (about 1-2/3 cups)
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
1/4 cup caramel ice cream topping

Steps:

  • Heat oven to 325°F.
  • Chop 1/2 cup nuts finely; mix with wafer crumbs and butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream, flour and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 45 min. or until center is almost set. Cool. Refrigerate 4 hours.
  • Drizzle with caramel topping; sprinkle with remaining nuts.

Nutrition Facts : Calories 440, Fat 34 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 130 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0.7896 g, Sugar 0 g, Protein 7 g

CARAMEL PECAN CHEESECAKE



Caramel Pecan Cheesecake image

A simple cheesecake with a spiced crust and a caramel pecan topping.

Provided by LADYDELTA

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 4h

Yield 12

Number Of Ingredients 13

1 cup graham cracker crumbs
½ cup ground pecans
3 tablespoons white sugar
½ teaspoon ground cinnamon
½ teaspoon apple pie spice
½ teaspoon ground nutmeg
¼ cup margarine, melted
2 (8 ounce) packages cream cheese, softened
½ cup white sugar
½ teaspoon vanilla extract
2 eggs
¼ cup caramel ice cream topping
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, ground pecans, sugar, cinnamon, apple pie spice and nutmeg. Pour in the melted butter. Mix well and press into the bottom of a 9 inch springform pan.
  • In a large bowl, Beat cream cheese, 1/2 cup sugar and vanilla until smooth. Beat in the eggs one at a time. Pour filling into crust.
  • Bake in the preheated oven for 70 minutes, or until filling is set. Allow to cool.
  • In a small bowl, combine caramel topping and chopped pecans. Spread evenly over cooled cheesecake. Refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 355.1 calories, Carbohydrate 24.4 g, Cholesterol 72.1 mg, Fat 27.4 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 10 g, Sodium 232 mg, Sugar 14.4 g

BUTTER PECAN ICE CREAM TORTE



Butter Pecan Ice Cream Torte image

A simple, nutty crust and smooth caramel sauce are all the preparation required for this impressive dessert. It will keep in the freezer for one month-just be sure to wrap tightly. -Judy Wilson, Sun City West, Arizona

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 14

1-1/2 cups packed brown sugar
3/4 cup heavy whipping cream
6 tablespoons unsalted butter, cubed
1/8 teaspoon salt
1/2 teaspoon vanilla extract
CRUST:
1/4 cup unsalted butter, softened
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
2/3 cup chopped pecans, toasted
1/2 gallon butter pecan ice cream, softened if necessary
TOPPING:
1/2 cup chopped pecans or pecan halves, toasted

Steps:

  • Preheat oven to 350°. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely., Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet., Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack., Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce., Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.

Nutrition Facts : Calories 592 calories, Fat 39g fat (17g saturated fat), Cholesterol 79mg cholesterol, Sodium 191mg sodium, Carbohydrate 59g carbohydrate (50g sugars, Fiber 1g fiber), Protein 6g protein.

GOOEY CARAMEL-PECAN CAKE



Gooey Caramel-Pecan Cake image

A rich, caramel-pecan filling peeks out from tender layers of chocolate cake.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
20 caramels, unwrapped
1/3 cup butter or margarine
1/3 cup whipping (heavy) cream
1 cup Betty Crocker™ chopped pecans, toasted
1 container Betty Crocker™ Whipped chocolate frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.
  • Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.
  • Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

Nutrition Facts : Calories 550, Carbohydrate 60 g, Cholesterol 75 mg, Fat 6, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 38 g, TransFat 1 1/2 g

CARAMEL PECAN CAKES



Caramel Pecan Cakes image

Provided by Monica Segovia-Welsh

Yield Makes 8 individual cakes

Number Of Ingredients 17

For caramel:
2 cups sugar
1 1/2 cups water, divided
For cake:
1/2 cup pecans
1/2 stick unsalted butter, melted
1 large egg, lightly beaten
1/3 cup heavy cream
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup packed brown sugar
Equipment:
8 (6-ounces) ramekins
Accompaniment:
five-spice ice cream and poached tangerine slices

Steps:

  • Make caramel:
  • Bring sugar and 1/2 cup water to a boil in a 12-inch heavy skillet over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals on side of skillet with a pastry brush dipped in cold water. Boil, without stirring, swirling skillet occasionally so caramel colors evenly, until dark amber. Remove from heat and carefully stir in remaining cup water (mixture will steam vigorously and may stiffen). Return to a boil and stir until caramel has completely dissolved. If necessary, simmer until just syrupy, 1 to 3 minutes. Cool to room temperature.
  • Toast pecans for cake:
  • Preheat oven to 350°F with rack in middle.
  • Toast pecans in a 4-sided sheet pan in oven until fragrant and a shade darker, 8 to 10 minutes. Cool and coarsely chop.
  • Make cake:
  • Put 2/3 cup cooled caramel syrup in a bowl (save remainder to use as sauce) and add butter, egg, and cream, whisking well after each addition.
  • Sift together flour, baking soda, salt, and sugars into a large bowl. Make a well in center, then add caramel mixture and gradually whisk in dry ingredients until smooth. Fold in pecans. Chill, covered, until cold (or 12 to 24 hours for best results).
  • Preheat oven to 325°F with rack in middle.
  • Butter and lightly flour ramekins, then cut out and fit a round of parchment paper in bottom of each. Arrange in a 4-sided sheet pan.
  • Divide batter among ramekins (about 1/4 cup each; batter will be stiff). Bake until cakes just spring back when lightly pressed, 30 to 35 minutes. Cool cakes to warm. Reheat remaining caramel. Invert cakes onto plates, then peel off parchment and spoon some of caramel on top.

CARAMEL PECAN ICE CREAM DESSERT



Caramel Pecan Ice Cream Dessert image

This lucious high calorie ice cream dessert is sooo good you may want to pass on dinner and get right to the dessert. It is easy to make and disgustingly yummy. This recipe is 2 part so I have broken it down in ingredients and directions.

Provided by laursy

Categories     Frozen Desserts

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

1 3/4 cups all-purpose flour, 425ml
1 cup pecans, chopped 250 ml
1 cup brown sugar, lightly packed 250 ml
1 cup oatmeal, 250 ml
1 cup margarine, melted
1 1/2 cups caramel sauce, 375 ml
8 cups vanilla ice cream, softened 2ltr
1 cup brown sugar
2 tablespoons water
1/2 cup corn syrup
1 teaspoon vanilla
1/4 cup butter or 1/4 cup margarine
1/2 cup whipping cream

Steps:

  • Combine flour, pecans, sugar, and oats in a large bowl. Add margarine and mix well. Pat this mixture on a large baking sheet with sides. Bake at 400F stirring occasionally for 15 minutes Crumble while warm. Cool.
  • Press half of crumb mixture into a 9 x 13 pan. Drizzle with half the sauce.
  • Spread ice cream over crumb mixture and add remaining crumbs and sauce. Cover and freeze. Remove from freezer 10 minutes before serving.
  • ( line pan first with saran, wax paper or parchment paper, so it lifts out of dish easily to a flat surface for slicing)Also, I cut it and wrap in saran individual pieces to take out of freezer when needed. This is an extremely rich dessert so I cannot judge portions. I would not serve more than about a 3" square per person.
  • To Make Caramel Sauce.
  • In heavy saucepan, bring sugar, corn syrup, butter and water to a boil over med. heat, stirring constantly. Boil 1 minute Reduce heat and cook for 5 minutes.
  • Remove from heat and stir in vanilla. Let cool slightly. Stir in cream. Sauce.
  • will thicken.

Nutrition Facts : Calories 832.2, Fat 40.4, SaturatedFat 14.6, Cholesterol 66.4, Sodium 446.3, Carbohydrate 115.9, Fiber 3.1, Sugar 59.6, Protein 8.2

CARAMEL PECAN ICE CREAM



Caramel Pecan Ice Cream image

This recipe came from my users guide for the Kitchen Aid Ice cream attachment. It was the first recipe I tried...excellent choice!! This is what homemade ice cream is about...rich and very decadent. The only thing I would do differently next time....is toast the pecans. Cooking time only reflects the 30 minutes churning not the freezer time.

Provided by katie in the UP

Categories     Frozen Desserts

Time 40m

Yield 16 serving(s)

Number Of Ingredients 7

3 1/2 cups whole milk
14 ounces sweetened condensed milk
1 cup prepared caramel sauce
3 1/2 ounces cheesecake flavor instant pudding and pie filling mix
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups pecans, coarsely chopped

Steps:

  • In med bowl, place all ingredients except pecans. Whisk until well blended and pudding is dissolved.
  • Cover and chill for at least 6 hours.
  • Follow instructions for your ice cream maker.
  • Add nuts when they suggest.

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From myrecipes.com


BEST BUTTER PECAN CARAMEL CAKE RECIPE FROM SMITH'S - SMITH DAIRY
In a medium heavy skillet, melt 2 tbsp of the softened butter over medium heat. Add the pecan halves and cook, stirring very often for 3-5 minutes or until lightly toasted and fragrant, taking care not to burn. Remove from heat and allow to cool for 5 minutes. Finely chop and set aside.
From smithsbrand.com


CARROT-PECAN ICE CREAM CAKE | BETTER HOMES & GARDENS
To Make the Cake Step 1 Whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut and cranberries. Step 2 Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on medium speed until smooth.
From bhg.com


CARAMEL PECAN ICE CREAM RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


RECIPES FOR CARAMEL-PECAN ICE CREAM CAKE WITH GROCERY LISTS AND ...
Pecan Pound Cake - delicious southern pound cake made from scratch! LOADED with pecans! Can make in advance and store in an air-tight container or even freeze for later. Butter, sugar, brown sugar, eggs, flour, baking powder, salt, milk, vanilla and pecans. SO easy and delicious. Great for parties and potlucks. Serve with vanilla ice cream or ...
From saymmm.com


CARAMEL PECAN CHEESECAKE - KING ARTHUR BAKING
Caramel Pecan Cheesecake. Pour the filling into the crust and bake for 40 minutes. Reduce the heat to 300°F and bake for 15 minutes more. The edges of the cake should be set and a digital thermometer inserted 2" from the edge should read 170°F. Turn off the oven, prop the door open a few inches, and let the cake cool in the oven for 1 hour.
From kingarthurbaking.com


CARAMEL PECAN CAKE [EASY BAKING RECIPE] - THEEATDOWN
2022-01-23 pecans roughly chopped Instructions Caramel Sauce Melt sugar in a heavy-based pan Add boiling water and keep stirring. Allow to cool. Cake Preheat the oven to 325°F (160°C). Line an 8-inch cake pan with butter and parchment paper. In a bowl, whisk the butter and sugar until pale and fluffy.
From theeatdown.com


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