Today we're making an ice cream cake!!!
I've shared an ice cream cake recipe before, which is similar as far as assembly goes--(CLICK for a fabulous Coffee Toffee Cake) but for Thanksgiving & fall themes, today's cake is perfect.
I love fall flavors--- pumpkin, ginger, cinnamon, caramel, pecans....Butterfingers? Trust me!
Here is a photo of some of the key players in today's recipe.
Let's get some quick prep work out of the way first.
I chopped about ½ cup of pecans, crushed 6 small Butterfinger candy bars in a ziplock bag, and made a quick Ginger Snap mixture which will be used as a crust/crunchy filling.
Here's the recipe that I used for the Ginger Snap crust--
Ginger Snap "Crunchies"
2 cups (200 g) Crushed Ginger Snaps
⅓ c. (67g) sugar
¼ (1 g) teaspoon ground ginger
6 T (85 g) butter melted.
Combine and press half of the Ginger Snap mixture into the bottom of an 8" springform pan (lightly greased with vegetable oil). Save the rest for a little later.
Now, for the ice cream! Soften your pumpkin ice cream. We let our ice cream soften on the countertop for a little while, and then transferred to a bowl so that we could mash it and speed up the process a little.
Once the ice cream is ready (we want soft, not soupy), transfer it to your springform pan, spreading over the Ginger Snap crust.
You may need to run your spoon under hot water so that the ice cream will spread more easily.
Now it's time to have some fun. I added lots of sprinkles and drizzles of my favorite things---this will become the middle of the cake.
Here's what I sprinkled & drizzled: about ¼ cup caramel, most of my chopped butterfingers, about ½ cup chopped pecans, and the remaining ½ of my ginger snap mixture. Vary to your liking!
YUM!!
We popped this in the freezer while we prepared the next half gallon of softened ice cream. I like to keep my springform pan on a cookie sheet. It takes a lot of restraint not to just start eating the cake right now. ;0)
Once my Butter Pecan ice cream was nice and soft, I brought out my cake from the freezer and spread on the next layer of ice cream.
Then, I added a little more caramel,
and more nuts and butterfingers & good things....
Finally, you'll want to cover your pan with foil and freeze overnight! Don't skimp on the freezing--you really want to give it a good long while to firm up so that it will release easily from the pan.
The next day, release from the springform pan and behold the loveliness!!!
As you can see, we sampled this one--and it was GOOD!! We're saving the rest for Thanksgiving!
Thanks for stopping by the blog today- I hope you'll give this ice cream cake a whirl! If you try out this recipe, let me know what you think ;0)
Butter Pecan & Pumpkin Ice Cream Cake
Pumpkin Ice Cream-half gallon (approx.) -- Our was actually 1.5 qt (634 g) --Edy's brand.
Butter Pecan Ice Cream-half gallon
Ginger Snaps-crushed (2 cups or 200 g)
⅓ cup (67 g) granulated sugar
¼ teaspoon (1 g) Ginger
6 T (85 g) butter, melted
½ cup chopped pecans
¼ cup caramel
Butterfinger Candy Bars (I used 6 mini sized) --You could substitute toffee bits, but I like the softer crunch from Butterfingers.
8" springform pan
Directions:
Ginger Snap "Crunchies"
Combine the crushed ginger snaps, ⅓. c. sugar, ¼ teaspoon ginger, and 6 T melted butter in a small bowl. Press half of the mixture into a lightly oiled 8" springform pan.
Next, soften your pumpkin ice cream. You may find it easier to transfer to a bowl and mash the ice cream to help it soften more quickly. As soon as it is soft enough to smooth, spread over your ginger snap crust.
Then, drizzle with desired amount of caramel (I used about ¼ c) and with chopped nuts and crushed Butterfingers and the remaining bit of Ginger Snap mixture. FREEZE. I like to freeze on a cookie sheet in case there is any leaking.
Next, soften your Butter Pecan ice cream. Once soft, remove your cake from the freezer and spread on the Butter Pecan layer.
Top with desired amount of caramel, nuts, & butterfingers. Cover with foil and freeze at least overnight. Once you are ready to serve, remove from the springform pan and place onto pedestal or platter. *If you have any trouble releasing the cake from the pan, apply a warm towel or dish cloth to the outside of the pan until it will easily release.
**This recipe can easily be changed to fit various sizes of springform pans or could even be used in pie or casserole dish if you do not have a springform pan. Just increase or decrease the ingredient amounts listed to create the size dessert that you need. You cannot mess up this recipe! ;0)
Los ingredientes están exquisitos!!! la combinación... fantástica, la presentación divina y el sabor... ya me imagino que D e l i c i o s o!! Gracias por compatir esta super receta y por cada uno de los pasos que estàn super claros... Dios te bendiga!!! y sigas creando estas maravillas!!
I agree! Not just that this sounds yummy but that you are on my thanksgiving list! Thank you so much for all the great lessons for beginners like me and others! I'm a newer member and you have helped me to discover a great love of baking! I work at a university and My students (who I test everything on) thank you too!
Melissa, what are you doing to us....see when i do cakes and cuppies its usually for others, but this, now this would be for me and i would probably cut off fingers if anyone came near...i don't ususally have ice cream, but i will have to do lots of walking/biking for this treat...and love every minute of it...thanks bunches for the recipe...
Oh Goodness! I have to make this for Thanksgiving! Thanks Melissa! You are the bomb! :) Happy Thanksgiving! I agree with Elaine, must keep this for me and the family. Not sharing this one!
Thanks Ruth! -- letyluv, thanks so much for your nice comments! I am so thankful for all of you too---glad that you (& your students) are enjoying your cake adventures! :0) -- Elaine & Audreys Grandma- Thanks! There's no shame in keeping this one for yourself (and maybe your family), lol! :0)
That looks absolutely delicious!! I am thinking of some Christmasy versions too...peppermint ice cream...
Wow, can you believe I have NEVER done an ice cream cake...well that needs to change FOR SURE..I love butter pecan, the combo for ice creams is endless! Hey, also here to say hi and THANK YOU for all your inspiration all year long and Happy Thanksgiving to one sweet gal.
Melissa, I made this for Thanksgiving and it was a big hit! I had used a 9" springform pan and my cake was going to be far higher as I added extra everything(for the big crowd) so I use acetate to circle around the top to make the sides of my pan higher. It worked out great! Can't wait to make this in other flavors, mainly chocolate and coffee flavors! My fav! <3
This looks absolutely divine! I missed out on it for Thanksgiving, but Christmas is just around the corner and just waiting for a new dessert! It's usually pretty warm in San Diego at Christmas, and an ice cream cake sounds like the right deal at the right time! Thanks for the recipe and you amazing site!
This looks delicious, I can't wait to try it. Thanks
Absolutely delish! I think it would be great with Oreo cookie crumbs, mint chocolate chip icecream, mint chocolate candies crushed, and fudge sauce...It's enough to make my mouth water!