Butterscotch Ice Cream Cake Recipe

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Servings: 10

Ingredients

Cost per serving $0.99 view details
  • 1 c. Graham Cracker Crumbs
  • 1/3 c. Pecans, toasted and finely minced
  • 1/3 c. Butter, melted (5 1/3 tbs)
  • 2 x Large eggs
  • 1/3 tsp Nutmeg
  • 12 ounce Pkg. Nestle Toll House Butterscotch flavored Morsels (2 c.)
  • 2 c. Heavy Cream, divided
  • 2/3 c. Pecans, toasted and minced

Directions

  1. CRUST: In small bowl, combine graham cracker crumbs, pecans, and butter.
  2. Press firmly on bottom and 1" up side of 9" springform pan. Chill.
  3. FILLING: In saucepan, combine 1/2 C heavy cream, Large eggs and nutmeg. Cook over medium-low heat, whisking constantly, till mix is slightly thickened, about 6 min. Remove from heat. Add in Butterscotch Morsels; let stand 3 min. Whisk till smooth. Transfer to large mixing bowl.
  4. Chill 20 min.
  5. In mixer bowl, beat remaining 1 C heavy cream till stiff peaks form; fold into cooled mix. Pour 1/2 mix into crust; sprinkle with 1/3 c minced pecans. Spoon remaining filling over nut layer. Garnish with remaining minced pecans. Cover; freeze 6 hrs.
  6. Makes 8 to 10 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 71g
Recipe makes 10 servings
Calories 293  
Calories from Fat 198 68%
Total Fat 22.67g 28%
Saturated Fat 10.58g 42%
Trans Fat 0.0g  
Cholesterol 91mg 30%
Sodium 222mg 9%
Potassium 99mg 3%
Total Carbs 19.58g 5%
Dietary Fiber 1.4g 5%
Sugars 5.78g 4%
Protein 3.98g 6%
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