Ingredients:
For the Crust:
- 2 cups chocolate wafer crumbs
- 1/2 cup unsalted butter, melted
For the Ice Cream Layers:
- 1 quart vanilla ice cream, softened
- 1 quart chocolate ice cream, softened
- 1 cup chopped pecans
- 1 cup chocolate chips
- 1/2 cup caramel sauce
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Chocolate syrup
- Extra pecans for garnish
Instructions:
- Prepare the Crust:
- In a medium bowl, mix chocolate wafer crumbs and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Freeze for at least 30 minutes.
- Prepare the Ice Cream Layers:
- Spread the softened vanilla ice cream evenly over the crust. Sprinkle half of the chopped pecans and chocolate chips over the vanilla layer. Drizzle with half of the caramel sauce.
- Freeze until the vanilla layer is firm, about 1-2 hours.
- Spread the softened chocolate ice cream over the vanilla layer. Sprinkle the remaining pecans and chocolate chips over the chocolate layer. Drizzle with the remaining caramel sauce.
- Freeze the entire cake until firm, at least 4 hours or overnight.
- Prepare the Whipped Cream:
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread or pipe the whipped cream over the top of the ice cream cake.
- Garnish and Serve:
- Drizzle chocolate syrup over the whipped cream. Garnish with extra pecans.
- Carefully remove the sides of the springform pan before serving. Cut into slices and enjoy!
This unique ice cream cake will be a showstopper at any gathering, combining the rich flavors of chocolate, pecans, and caramel with the creamy texture of ice cream.
