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Chocolate Caramel Pecan Ice Cream
Cool off with a heaping scoop of chocolate caramel pecan ice cream.
Course
Dessert
Cuisine
American
Keyword
ice cream
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
Calories
548
kcal
Author
Emily Grace
Ingredients
1.5
quart
carton of Breyers vanilla ice cream
4
tbsp
chocolate syrup
1/4
cup
chopped pecans
For the caramel sauce:
1/4
cup
butter
1/2
cup
brown sugar
1/4
tsp
salt
1/4
tsp
baking soda
Instructions
Combine the brown sugar, and butter in a small saucepan over medium high heat.
Stir constantly until the butter is completely melted and mixture begins to soft boil.
Allow to boil gently without stirring for one minute.
Working quickly, remove from heat and immediately stir in salt and baking soda.
After the caramel is prepared, scoop half of the carton of ice cream into a baking dish or loaf pan lined with parchment paper.
Top the ice cream with chocolate syrup, pecans, and caramel sauce.
Scoop the remaining ice cream into the dish, and repeat layering with all toppings.
Place the dish back in the freezer for at least one hour before serving.
Nutrition
Calories:
548
kcal
|
Carbohydrates:
68
g
|
Protein:
7
g
|
Fat:
27
g
|
Saturated Fat:
16
g
|
Cholesterol:
93
mg
|
Sodium:
322
mg
|
Potassium:
429
mg
|
Fiber:
2
g
|
Sugar:
60
g
|
Vitamin A:
925
IU
|
Vitamin C:
1.1
mg
|
Calcium:
245
mg
|
Iron:
0.8
mg