Very easy
Camille C.
Coffee Pecan Ice Cream Cake
10 minutesPrep time
No
Cook time
120 minutesResting time
412 cal.Per serving
Ingredients for 1
3/5
Graham cracker
4/5 cup
Vanilla ice cream
1/2 cup
Coffee ice cream
3/100 cup
Pecans
1/4 tbsp
Caramel sauce
Utensil
Cake pan
recipe
- Step 1
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! - Step 2
Scoop half of the vanilla ice cream into the mold. Spread it evenly using the back of a spoon. - Step 3
Crumble in half of the graham crackers or speculoos cookies over the vanilla ice cream. - Step 4
Scoop in the coffee ice cream & spread it well into a smooth layer. - Step 5
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. - Step 6
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!