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 1/2 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
1/3 c. (67g) sugar
1/4 (1 g) tsp 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 1/4 cup caramel, most of my chopped butterfingers, about 1/2 cup chopped pecans, and the remaining 1/2 of my ginger snap mixture. Vary to your liking!
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)
1/3 cup (67 g) granulated sugar
1/4 tsp (1 g) Ginger
6 T (85 g) butter, melted
1/2 cup chopped pecans
1/4 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
Ginger Snap “Crunchies”
Combine the crushed ginger snaps, 1/3. c. sugar, 1/4 tsp 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 1/4 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)