Coffee Pecan Ice Cream Cake
Very easy
Camille C.
Camille C.

Coffee Pecan Ice Cream Cake

10 minutesPrep time

No
Cook time

120 minutesResting time

412 cal.Per serving

Ingredients for 1

Graham cracker

3/5

Graham cracker

Vanilla ice cream

4/5 cup

Vanilla ice cream

Coffee ice cream

1/2 cup

Coffee ice cream

Pecans

3/100 cup

Pecans

Caramel sauce

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!