Best 3 Nutty Caramel Ice Cream Cake Recipes
Indulge in a symphony of flavors with our Nutty Caramel Ice Cream Cake, a delectable dessert that harmonizes the richness of caramel, the creaminess of ice cream, and the crunch of nuts. Featuring a moist chocolate cake base, layers of creamy caramel sauce, and swirls of homemade vanilla ice cream, this cake is a celebration in every bite.
The Salted Caramel Sauce, a symphony of sweet and salty notes, elevates the cake's flavors. With its velvety texture and hint of sea salt, it's the perfect complement to the cake's sweetness. The Vanilla Ice Cream, churned to perfection, provides a cool and creamy contrast to the warm caramel and chocolate. And the Caramel Popcorn, a delightful topping, adds a touch of crunch and a burst of caramel flavor.
This recipe offers a step-by-step guide, ensuring success even for novice bakers. From preparing the cake batter to assembling the layers, each step is explained in detail. With its irresistible combination of flavors and textures, the Nutty Caramel Ice Cream Cake is sure to be a hit at any gathering, leaving your taste buds craving more.
NUTTY CARAMEL ICE CREAM CAKE
We made this frozen treat for a family birthday party, and we received endless comments on it. It's truly fantastic! Be sure to try the recipe with other ice cream flavors.-Tina Stelzl, Waxhaw, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes. , Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months., To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.
Nutrition Facts : Calories 410 calories, Fat 28g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 232mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
CARAMEL PECAN ICE CREAM DESSERT
My mother passed this old-time recipe on to me because she knew I'd want to make it. I love desserts-especially this one! -Mary Wright, Morriston, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 15 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, oats, pecans and brown sugar. Add butter; mix well. Spread in a thin layer in a 15x10x1-in. baking pan. Bake at 400° for 15 minutes or until golden, stirring occasionally. Crumble while warm; cool., Press half of crumb mixture into a 13x9-in. dish. Drizzle with half of caramel sauce; spread with ice cream. Top with remaining caramel sauce and crumb mixture. Cover and freeze until firm. Remove from the freezer 10 minutes before serving.
Nutrition Facts : Calories 515 calories, Fat 26g fat (13g saturated fat), Cholesterol 64mg cholesterol, Sodium 300mg sodium, Carbohydrate 68g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.
BANANA-NUT CAKE WITH CARAMEL ICING
A favorite banana cake recipe that I have used for everything from a brunch treat to a requested birthday cake to a potluck. It always get rave reviews. It's the combination of the caramel icing and the bananas that tickles everybody's taste buds.
Provided by MR. YO
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h40m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®).
- Combine 1/4 cup sugar and cinnamon in a small bowl and mix in pecans. Sift flour, baking powder, baking soda, and salt together in another bowl.
- Beat 1 cup sugar and shortening together with an electric mixer in a large bowl until light and fluffy. Beat in banana, eggs, and vanilla extract. Add sour cream and mix until just blended. Add flour mixture and beat until blended.
- Sprinkle 2 tablespoons of sugar-nut mixture into the prepared cake pan. Top with 1/2 of the cake batter. Follow with remaining nut mixture and cake batter.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Cool for 5 minutes in the pan and then turn the cake out onto a wire rack to finish cooling.
- Melt butter in a saucepan over low heat. Add brown sugar and milk. Bring to a boil; continue to boil for 1 to 2 minutes. Remove from heat and add vanilla extract; mix in powdered sugar gradually. Top the cooled cake with the frosting.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 58.2 g, Cholesterol 38.3 mg, Fat 15.6 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 5.8 g, Sodium 194.7 mg, Sugar 43.4 g
Tips:
- Use high-quality chocolate for the best flavor. A good-quality semisweet or bittersweet chocolate will work well.
- Make sure the cream cheese is softened to room temperature before using. This will help it mix smoothly with the other ingredients. Adding a bit of confectioners' sugar while mixing will help to smooth it even more.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cakes until a toothpick inserted into the center comes out clean. Do not overcook. Overcooked cakes will be dry.
- Let the cakes cool completely before frosting. Otherwise, the cakes may fall apart.
- Be patient when making the caramel. It takes time for the sugar to caramelize. Don't stir the caramel too much, or it will crystallize.
- Use a heavy-bottomed saucepan to make the caramel. This will help to prevent the caramel from scorching.
- Once the caramel is made, let it cool slightly before pouring it over the cake. If the caramel is too hot, it will melt the frosting.
Conclusion:
This Nutty Caramel Ice Cream Cake is a delicious and impressive dessert that is perfect for any occasion. With its rich chocolate cake, creamy caramel frosting, and crunchy pecans, this cake is sure to be a hit with everyone who tries it. So if you're looking for a special dessert to make, give this Nutty Caramel Ice Cream Cake a try. You won't be disappointed!
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