Line a loaf pan with parchment paper. Pro tip: Place the parchment paper on the back of the mold & fold the edges to wrap the sides of the pan. Remove the paper & place the parchment paper inside the loaf pan, the edges should be long & stick out on all sides!
Scoop half of the vanilla ice cream into the mold. Spread it evenly using the back of a spoon.
Crumble in half of the graham crackers or speculoos cookies over the vanilla ice cream.
Scoop in the coffee ice cream & spread it well into a smooth layer.
Crumble in the remaining graham crackers or speculoos cookies. Scoop in the rest of the vanilla ice cream & spread evenly. Place the ice cream cake into the freezer for about 2 hrs, until it's firm.
Unmold the cake by inverting it onto a dish. Crush the pecans & sprinkle them on top to decorate. Add a bit more crumbled cookies if you have some leftover. Drizzle caramel sauce on top, serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Coffee Pecan Ice Cream Cake" contains 412 Energy, 19 g of Fat, 56 g of Carbohydrates, 5 g of Protein, 0.79 g of Fiber.