Butter Pecan Ice Cream Torte Recipe

Name: Butter Pecan Ice Cream Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups packed brown sugar; 3/4 cup heavy whipping cream; 6 tablespoons unsalted butter, cubed; 1/8 teaspoon salt; 1/2 teaspoon vanilla extract; 1/4 cup unsalted butter, softened; 1/3 cup packed brown sugar; 1 teaspoon vanilla extract; 2/3 cup all-purpose flour; 2/3 cup chopped pecans, toasted; 1/2 gallon butter pecan ice cream, softened if necessary; 1/2 cup chopped pecans or pecan halves, toasted

Servings: persons

1-1/2 cups packed brown sugar
3/4 cup heavy whipping cream
6 tablespoons unsalted butter, cubed
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, softened
1/3 cup packed brown sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
2/3 cup chopped pecans, toasted
1/2 gallon butter pecan ice cream, softened if necessary
1/2 cup chopped pecans or pecan halves, toasted

1
Preheat oven to 350u00b0. In a large saucepan, combine brown sugar, cream, butter and salt. Bring to a gentle boil; cook and stir 1 minute. Remove from heat; stir in vanilla. Cool completely.
2
Meanwhile, for the crust, cream butter, brown sugar and vanilla. Gradually add flour. Stir in chopped pecans. Press onto bottom and 1/2 in. up sides of a greased 9-in. springform pan. Place pan on a
3
.
4
Bake until lightly browned, 10-12 minutes. Cool slightly. Spread with 1/2 cup caramel sauce. Cool on a wire rack.
5
Spread ice cream over caramel layer. Freeze 15 minutes. Top with additional chopped pecans or pecan halves. Freeze, covered, several hours or overnight. Cover and refrigerate remaining caramel sauce.
6
Loosen sides from pan with a knife; remove rim from pan. Heat caramel sauce and serve with torte.

958

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cups packed brown sugar, 3/4 cup heavy whipping cream, 6 tablespoons unsalted butter, cubed, 1/8 teaspoon salt, and more.

Yes, Butter Pecan Ice Cream Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Butter Pecan Ice Cream Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions