CARAMEL-PECAN ICE CREAM CAKE
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
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
CARAMEL PECAN ICE CREAM DESSERT
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
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 CAKES
Provided by Monica Segovia-Welsh
Yield Makes 8 individual cakes
Number Of Ingredients 17
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.
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
CARAMEL PECAN CHEESECAKE
A simple cheesecake with a spiced crust and a caramel pecan topping.
Provided by LADYDELTA
Categories Cheesecake
Time 4h
Yield 12
Number Of Ingredients 13
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
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
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.
CARAMEL PECAN ICE CREAM DESSERT
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
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
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
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.
CARAMEL-PECAN SOUR CREAM COFFEE CAKE
Make and share this Caramel-Pecan Sour Cream Coffee Cake recipe from Food.com.
Provided by Lvs2Cook
Categories Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
- For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
- Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
- For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
- When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.
BUTTER PECAN ICE CREAM PIE WITH CARAMEL TOPPING
Categories Dessert Pecan Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 6
Steps:
- Coarsely shop nuts in processor. Set aside 1/4 cup nuts for garnish. Add graham cracker crumbs and brown sugar to remaining nuts in processor and blend until nuts are finely ground. Add melted butter and process until moist clumps form. Press nut mixture onto bottom and up sides of 9-inch pie dish. Freeze crust 15 minutes.
- Spoon ice cream into crust, packing firmly and mounding in center. Freeze pie until ice cream is firm, about 1 hour.
- Drizzle some caramel topping over pie. Sprinkle with reserved chopped nuts. Serve pie immediately or cover and freeze up to 2 days
CARAMEL PECAN CAKE AND ICING
I really dont remember where i got this recipe but it a favorite of my family and church members. Its a very southern recipe and a very sweet one too.
Provided by Kellie Q
Categories Dessert
Time 50m
Yield 12-15 serving(s)
Number Of Ingredients 10
Steps:
- For the cake:
- Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
- Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 minutes or until golden brown.
- For the Icing:.
- Cook 3/4 cup of sugar in a cast iron skillet until brown. Stir constantly. Melt 3 cups sugar in milk.
- Add milk mixture to caramelized sugar Cook until it forms a soft ball. Remove from heat & add margarine.
- Beat until it cools & loses gloss. Spread between cake layers and frost the cake with it fast before it starts to set up.
- To Decorate:.
- Layer the pecans between the layers of cake and arrange them on the top and sides of the cake.
Nutrition Facts : Calories 945.4, Fat 48.2, SaturatedFat 14.9, Cholesterol 117.8, Sodium 685.4, Carbohydrate 125, Fiber 3.2, Sugar 97, Protein 9.3
NUTTY CARAMEL ICE CREAM CAKE
We made this frozen treat for a family birthday party, and we received endless comments on it. It's truly fantastic! Be sure to try the recipe with other ice cream flavors.-Tina Stelzl, Waxhaw, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes. , Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months., To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.
Nutrition Facts : Calories 410 calories, Fat 28g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 232mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL-PECAN MOCHA LAYER CAKE
My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. -Judy Castranova, New Bern, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line the bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. In a small bowl, dissolve coffee granules in hot water; cool completely., In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla, then cooled coffee. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form., Place one cake layer on a serving plate. Spread with 1/3 cup caramel topping; sprinkle with 1/3 cup pecans. Spread with half of the whipped cream. Top with remaining cake layer. Spread with the remaining caramel topping and whipped cream. Sprinkle with remaining pecans; top with chocolate curls.
Nutrition Facts : Calories 596 calories, Fat 33g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 346mg sodium, Carbohydrate 73g carbohydrate (51g sugars, Fiber 2g fiber), Protein 7g protein.
PECAN CARAMEL ICE CREAM
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
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
CARAMEL PECAN CAKE
this is a recipe given to me by an elderly neighbor...have not made it myself..but sure enjoyed hers!
Provided by grandma2969
Categories Dessert
Time 1h55m
Yield 12-14
Number Of Ingredients 18
Steps:
- cream butter, add sugar and fresh lemon juice.
- cream until light and fluffy --
- add eggs, one at a time, mixing well after each addition.
- combine baking soda to sour cream; sift flour twice with salt.
- turn mixer onto low speed and alternately add sour cream and flour to batter.
- add flavorings --
- pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours.
- to prepare icing:.
- in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk --
- put on low fire and let come to a slow boil --
- in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny.
- add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*.
- you must cook this slowly to prevent the milk from scorching.
- remove from fire and let cool slightly.; then add salt and flavorings.
- beat until icing reaches a spreading consistency.
- ice on cooled cake.
- sprinkle top with chopped pecans.
Nutrition Facts : Calories 724.6, Fat 23.9, SaturatedFat 14, Cholesterol 177.4, Sodium 313.9, Carbohydrate 121.3, Fiber 0.6, Sugar 92.1, Protein 8.3
CARAMEL PECAN CHEESECAKE
I created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. -Deidre Sizer, Cedarville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. Combine cookie crumbs and butter; press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. Bake until set, 8-10 minutes. Cool on a wire rack. Reduce oven setting to 325°., Meanwhile, stir 1/4 cup flour into caramel topping. Reserve 1/3 cup caramel mixture and 2 tablespoons pecans. Drizzle remaining caramel mixture over crust; sprinkle with remaining pecans. , In another bowl, beat cream cheese, sugar, vanilla and remaining flour until smooth. Beat in eggs and yolks just until combined. Stir in cream. Pour into crust; place springform pan on a rimmed baking sheet. Bake until center is almost set, 65-70 minutes., For topping, combine sour cream and sugar; carefully spread over warm filling. Bake until topping is set, 10-12 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 8 hours or overnight, covering when completely cooled. Remove sides of pan. Just before serving, drizzle with reserved caramel mixture; sprinkle with reserved pecans. Refrigerate leftovers.
Nutrition Facts : Calories 858 calories, Fat 58g fat (31g saturated fat), Cholesterol 255mg cholesterol, Sodium 510mg sodium, Carbohydrate 72g carbohydrate (37g sugars, Fiber 2g fiber), Protein 14g protein.
More about "caramel pecan ice cream cake food"
CARAMEL PECAN ICE CREAM SANDWICH CAKE - THE BAKERMAMA
From thebakermama.com
5/5 (1)Category DessertServings 15Total Time 10 mins
- Spray a 9×13-inch baking dish with non-stick cooking spray. Layer 11-12 ice cream sandwiches over the bottom of the baking dish, cutting sandwiches as necessary to make an even layer. Drizzle 1/3 cup caramel sauce over the ice cream sandwich layer and sprinkle with 1/3 cup chopped pecans.
- Layer remaining ice cream sandwiches over the pecan layer, cutting sandwiches as necessary to make another even layer. Drizzle with 1/3 cup caramel sauce and sprinkle with 1/3 cup chopped pecans.
- Spread whipped topping evenly over second pecan layer. Drizzle remaining 1/3 cup caramel sauce over whipped topping layer and sprinkle with remaining 1/3 cup chopped pecans.
BUTTER PECAN POUND CAKE WITH CARAMEL ICING
From kathywicker.com
BUTTER PECAN ICE CREAM CAKE | GEMMA'S BIGGER BOLDER BAKING
From biggerbolderbaking.com
10 BEST SALTED CARAMEL ICE CREAM CAKE RECIPES - YUMMLY
From yummly.com
CARAMEL BUTTER PECAN ICE CREAM PIE - CELEBRATING SWEETS
From celebratingsweets.com
BEST BUTTER PECAN CARAMEL CAKE RECIPE FROM SMITH'S - SMITH DAIRY
From smithsbrand.com
FROM-SCRATCH CARAMEL PECAN ICE CREAM - HEART'S CONTENT FARMHOUSE
From heartscontentfarmhouse.com
RECIPES FOR CARAMEL-PECAN ICE CREAM CAKE WITH GROCERY LISTS AND ...
From saymmm.com
CARAMEL TOFFEE ICE CREAM CAKE - CARLSBAD CRAVINGS
From carlsbadcravings.com
RECIPES FOR CARAMEL-PECAN ICE CREAM CAKE WITH GROCERY LISTS AND ...
From saymmm.com
SALTED CARAMEL PECAN ICE CREAM - LIKE MOTHER LIKE DAUGHTER
From lmld.org
CARAMEL PECAN CAKE - KITCHEN DIVAS
From kitchendivas.com
CARAMEL APPLE PECAN ICE CREAM - GO FOOD
From gofoodfood.cc
CARAMEL PECAN ICE CREAM - THE ROCKY MOUNTAIN WOMAN
From therockymountainwoman.com
CARAMEL PECAN ICEBOX CAKE | SOUTHERN LIVING
From southernliving.com
APPLE, PECAN, AND CARAMEL ICE CREAM CAKE [VEGAN, GLUTEN-FREE]
From onegreenplanet.org
CARAMEL PECAN ICE CREAM SANDWICH CAKE
From pinterest.com
10 BEST CARAMEL ICE CREAM CAKE RECIPES | YUMMLY
From yummly.com
CARAMEL PECAN ICE CREAM SANDWICH CAKE
From pinterest.ca
CARAMEL PECAN CAKE [EASY BAKING RECIPE] - THEEATDOWN
From theeatdown.com
CARAMEL PECAN ICE CREAM RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARAMEL PECAN UPSIDE DOWN CAKE - BROMA BAKERY
From bromabakery.com
CARAMEL PECAN CAKE — EVERYDAY GOURMET
From everydaygourmet.tv
PECAN CARAMEL BUNDT CAKE - MY CAKE SCHOOL
From mycakeschool.com
CARAMEL-PECAN ICE CREAM CAKE - ANTIPASTI RECIPES
From fooddiez.com
CARAMEL PECAN ICE CREAM PIE — ANNA MAGAZINE
From annamagazine.ca
CARAMEL PECAN ICE CREAM - FOOD N' FOCUS | CARAMEL PECAN ICE …
From pinterest.ca
HOMEMADE CARAMEL PECAN ICE CREAM - SATORI DESIGN FOR LIVING
From satoridesignforliving.com
CARAMEL PECAN NO-BAKE CHEESECAKE - SOUTHERN BITE
From southernbite.com
NUTTY CARAMEL ICE CREAM CAKE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love