| Level: | Intermediate |
| Total: | 6 hr 40 min |
| Prep: | 40 min |
| Inactive: | 6 hr |
| Yield: | 8 to 10 minutes |
| Level: | Intermediate |
| Total: | 6 hr 40 min |
| Prep: | 40 min |
| Inactive: | 6 hr |
| Yield: | 8 to 10 minutes |
Ingredients
- 1 quart coffee ice cream, softened
- 3/4 cup butterscotch caramel topping
- 3/4 cup chopped pecans, toasted
- 1 quart vanilla ice cream, softened
- 1 container (8 ounces) frozen whipped topping, thawed
- 2 (5.5-ounce) packages chocolate caramel cookie bars (20 sticks total)
- 1 milk chocolate candy bar, shaved
Instructions
- Line a (9 1/4 by 5 by 2 3/4-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Using a rubber spatula, press 1/4 of the coffee ice cream into pan. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Spread 1/4 of the vanilla ice cream over nuts. Drizzle 1 tablespoon of caramel topping over ice cream. Sprinkle 1 tablespoon of pecans over caramel. Freeze for 20 minutes or until firm. Repeat layering of coffee ice cream, caramel, pecans, and vanilla ice cream 3 more times, freezing for 20 minutes between each layering. Fold plastic overhang atop cake to cover. Freeze for 4 hours or until frozen solid.
- To unmold, wrap hot damp towels around pan to loosen ice cream cake from pan. Fold back plastic from atop ice cream cake. Invert a large plate or serving platter atop the ice cream cake. Holding plate and pan together, invert cake onto plate. Remove pan from cake; peel off plastic wrap. Spoon whipped topping into pastry bag fitted with a star tip. Pipe stripes or fluted lines atop cake. Freeze for 1 hour or until whipped topping is frozen solid. Let cake stand at room temperature for 10 minutes before serving. Meanwhile, slice caramel cookie bars in half and arrange, cut side down, around perimeter of cake. Sprinkle chocolate shavings over cake. Cut cake crosswise into slices; transfer cake slices to serving plates.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 297 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 41 mg |
| Sodium | 124 mg |
| Serving Size | 1 of 16 servings |
| Calories | 297 |
| Total Fat | 17 g |
| Saturated Fat | 9 g |
| Carbohydrates | 34 g |
| Dietary Fiber | 1 g |
| Sugar | 20 g |
| Protein | 4 g |
| Cholesterol | 41 mg |
| Sodium | 124 mg |
Reviews
this recipe may be easy, but it absolutley has no features of a Venetian pastry.
Sorry Sandra Lee…. try again.
my family loved it
Time-consuming with poor results. We won’t try this again.
This ice cream cake was ridiculously difficult to make. It was a mess and just NOT worth it.
This looked so silly when I finished with all the TWIX bars stuck to this melting monstrosity.
Carvel is faster, better, and costs about the same.
My kids didn’t have the patience to help and it took me way too long. No thank you.
I LOVE IT!
Every Ice Cream Lover’s Dream for a Dessert!
Unmolding it was next to impossible. A very unimpressive dessert. My kids said they’d rather have a bowl of ice cream.