Ingredients
Method
- Prepare the Crust: In a medium bowl, mix the chocolate wafer crumbs with the melted butter until the mixture resembles wet sand. Press firmly into the bottom of an 8-inch springform pan or a loaf pan lined with parchment paper. Chill in the freezer while you make the ice cream base to help it set.
- Make the Turtle Ice Cream: In a large bowl, whip the cold heavy cream until stiff peaks form. In a separate small bowl, whisk together the sugar, vanilla extract, and salt until dissolved. Gently fold the sugar mixture into the whipped cream using a spatula. Do not overmix; you want to keep the air in the mixture for a light texture.
- Layer the Cake: Remove the crust from the freezer. Spread the pumpkin spice ice cream evenly over the chilled crust, smoothing the top with an offset spatula or the back of a spoon. Drizzle half of the caramel sauce over the pumpkin layer and sprinkle with half of the pecans.
- Add the Turtle Layer: Spoon the turtle ice cream mixture (the whipped cream base) over the pumpkin layer. Use your spatula to gently spread it out, trying not to swirl the layers too much or they will muddy. Drizzle the remaining caramel sauce on top and scatter the remaining pecans evenly across the surface.
- Freeze: Cover the pan tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals. Freeze for at least 6 hours, or preferably overnight, until completely solid.
- Serve: Remove the springform ring before slicing. Let the cake sit on the counter for 30-45 minutes to soften slightly for clean cuts. Slice with a warm knife for the best results.
Nutrition
Notes
The combination of spiced pumpkin ice cream, salty caramel, and toasted pecans feels like autumn in every bite. It’s rich enough for holidays but simple enough to assemble while dinner cooks.