This Butter Pecan Ice Cream Cake is a dreamy dessert that skips the ice cream machine entirely. Creamy, nutty, and indulgent, it combines the rich flavors of butter pecan with a velvety texture that melts in your mouth. Perfect for any occasion, it’s ready in just 25 minutes, making it a lifesaver for last-minute cravings or impromptu gatherings.
Each bite offers a delightful contrast of crunchy toasted pecans and smooth, luscious ice cream layers. The warm, buttery notes paired with a hint of sweetness create a harmony of flavors that’s impossible to resist. Whether you’re a seasoned baker or a beginner, this no-fuss recipe promises a show-stopping dessert that’s as easy to make as it is delicious.
Ingredients for Butter Pecan Ice Cream Cake
- Base:
- 3 ½ cups (10½ oz/298g) ginger snaps, crushed (use a food processor or rolling pin)
- ½ cup (4 oz/115g) melted butter
- Ice Cream:
- 2 cups (16 oz/450ml) cold whipping cream, all-purpose cream, or heavy cream
- 1 ⅓ cups (14 oz/425g) COLD sweetened condensed milk (fat-free or regular)
- 2 teaspoons vanilla extract
- Butter Pecans:
- 1 cup (5 oz/142g) toasted pecans, chopped
- ⅓ cup (2½ oz/71g) white sugar
- 2 tablespoons (1 oz/30g) butter
- Generous pinch of salt
- Salted caramel sauce (optional, for serving)
Step-by-Step Instructions
- Prepare the Base: Pulse ginger snaps in a food processor or blender until fine crumbs form. Add melted butter and pulse to combine. Press the mixture evenly into the bottom and up the sides (about 2 inches) of a 9-inch springform pan. Chill in the fridge to set.
- Make Candied Butter Pecans: In a heavy-bottomed saucepan over medium/low heat, combine pecans, sugar, butter, and salt. Stir constantly for about 4 minutes until the sugar melts and browns (avoid smoking). Spread nuts on parchment paper or foil to cool. Chop into smaller pieces, reserving some for decoration.
- Prepare the Ice Cream: Keep sweetened condensed milk cold in the fridge. Beat cold heavy cream in a stand mixer or with a hand mixer on medium/high until soft peaks form (3-4 minutes). Reduce speed, pour in condensed milk, and add vanilla extract. Increase speed and whisk until thick and stiff peaks form.
- Combine Ice Cream and Pecans: Fold chopped buttered pecans into the ice cream base, reserving a few for topping. Taste and adjust if needed.
- Assemble the Cake: Scoop half the ice cream into the prepared cookie base. Sprinkle a handful of crushed gingersnaps as a secret layer. Add the remaining ice cream on top. Tap the pan on the counter to flatten the surface.
- Freeze: Freeze for at least 8 hours, preferably overnight.
- Serve: Top with salted caramel sauce, reserved pecans, and freshly whipped cream. Keep covered in the freezer for up to 2 weeks.
Sauce and Topping Ideas to Elevate Your Ice Cream Cake
While the salted caramel sauce mentioned in the recipe is a classic choice, you can experiment with other toppings to add variety. Try drizzling warm chocolate ganache, honey, or even a tangy raspberry coulis for a fruity twist. For added crunch, sprinkle extra crushed gingersnaps or toasted coconut flakes on top. A dollop of freshly whipped cream and a few whole butter pecans make for a stunning presentation.
Storage Tips to Keep Your Cake Fresh and Delicious
This Butter Pecan Ice Cream Cake can be stored in the freezer for up to 2 weeks. To prevent freezer burn, wrap the spring-form pan tightly in plastic wrap or aluminum foil. If you’ve already sliced the cake, place individual pieces in airtight containers. Let the cake sit at room temperature for 5-10 minutes before serving to soften slightly for the perfect texture.
Time-Saving Tips for Busy Bakers
If you’re short on time, use store-bought gingersnap crumbs for the base instead of crushing cookies yourself. You can also prepare the candied butter pecans a day ahead and store them in an airtight container. For the ice cream base, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream to speed up the process.
Recipe Variations to Suit Your Taste
Feel free to customize this recipe to match your preferences. Swap gingersnaps for graham crackers or chocolate cookies for a different base flavor. Replace pecans with walnuts or almonds for a nutty twist. If you’re a chocolate lover, mix in chocolate chips or swirl in some chocolate sauce into the ice cream base. The possibilities are endless!
Equipment Guidance for Perfect Results
A 9-inch spring-form pan is essential for easy removal of the cake. If you don’t have a food processor, a rolling pin works well for crushing the gingersnaps. For the ice cream base, a stand mixer or hand mixer with a whisk attachment ensures the cream whips up perfectly. A heavy-bottomed saucepan is ideal for making the candied pecans to prevent burning.
Butter Pecan Ice Cream Cake (No Ice Cream Machine Required)
Ingredients
Base
- 3 ½ cups ginger snaps, crushed
- 1/2 cup melted butter
Ice cream
- 2 cups cold whipping cream, all purpose cream, heavy cream
- 1 1/3 cup COLD sweetened condensed milk (fat-free or regular)
- 2 teaspoons vanilla Extract
Butter Pecans
- 1 Cup toasted pecans, chopped
- 1/3 Cup white sugar
- 2 Tablespoon butter
- generous pinch of salt
- salted caramel sauce*
Instructions
- To prepare the base: Using a food processor or high-powered blender, pulse the gingersnaps until they reach a fine crumb. Add the melted butter and pulse a few more times to combine. (you can also use a rolling pin to break up the cookies)
- Press the gingersnap mixture evenly over the bottom of a 9 inch spring-form pan, and up the sides approximately 2 inches. Place in the fridge to set.
- Prepare Candied Butter Pecans: In a heavy bottomed saucepan over medium/low heat, combine pecans, sugar, butter and salt stirring constantly for about 4 minutes or until sugar has melted and browned (don’t let them smoke) .
- Remove from heat; spread nuts on parchment paper or foil. Once nuts have cooled, chop into smaller pieces and reserve. I like to keep some big chunks and really fine bits too for texture.
- For the ice cream : Place sweetened condensed milk in the fridge to keep cold
- Beat cold heavy cream* on medium/high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form. Around 3-4 minutes
- Turn down the speed a little and pour the condensed milk into the whipped cream. Stir in vanilla extract now if desired.
- Now, turn the speed back up high again and whisk until the mixture is thick and stiff peaks. that is your homemade ice cream base.
- Now you have your ice cream base you can add your chopped Buttered Pecans and mix in (save a little few to decorate the top) .
- Taste to make sure you have added enough.
- To assemble the cake: Scoop half of your ice cream into your prepared cookie base.
- Sprinkle over a hand full of crushed gingersnap cookies to create a secret layer then continue scooping the ice cream on top of that
- Tap the tin on the counter to flatten out the top. Freeze at least 8 hours but preferably overnight.
- Serve with some salted caramel sauce on top and freshly whipped cream.
- Keep covered in the freezer for up to 2 weeks.
