Turtle Pumpkin Ice Cream Cake

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Turtle-Pumpkin-Ice-Cream-Cake
A Thanksgiving dessert and celebration ice cream dessert cake!

Ingredients:

  • 1 pound ginger snaps
  • 1 stick (1/2 cup) melted butter
  • 1 egg
  • 1 14-ounce can dulce de leche
  • 3 quarts pumpkin ice cream (Pumpkin pie, pumpkin swirl, you name it!)
  • 1 small bottle chocolate Magic Shell
  • 3/4 cup candied pecans

Preparation

  1. Preheat the oven to 350 degrees F.
  2. Trace the bottom of a 9 inch spring-form pan on parchment paper, and cut out a circle to lay in the bottom of the pan.
  3. Using a food processor or high-powered blender, pulse the gingersnaps until they reach a fine crumb. Add the melted butter and egg and pulse a few more times to combine.
  4. Press the gingersnap mixture evenly over the bottom of the spring-form pan, and up the sides approximately 2 inches.
  5. Bake for 10-12 minutes.
  6. Once out of the oven, cut a parchment paper strip 4 inches high, and a little over 2 feet long, to line the perimeter of the pan. Tuck the parchment paper strip carefully between the crust walls and the sides of the pan. Adjust the paper ring to fit snugly around the crust the secure with a paper clip. Press the crust back gently if it has slumped a little.
  7. Spread the entire can of dulce de leche over the bottom of the crust. Then place the crust in the freezer for 15 minutes to chill.
  8. Scoop the ice cream into the crust and press down using a piece of wax paper. Smooth the top with a spatula. Place back in the freezer to firm up–30-60 minutes.
  9. Then release the sides of the spring-form pan and remove the ring and parchment paper.
  10. Shake the chocolate magic shell vigorously, then drizzle around the edges. Once the edges of the cake are covered in chocolate, drizzle the magic shell in the middle of the cake.
  11. Quickly top with candied pecans, before the magic shell hardens.
  12. Place back in the freezer until ready to serve.

Note

If you plan to wait more than 1 day to serve the cake, wrap it well with foil, followed by a layer of plastic wrap.

Pecan-Caramel Crunch Ice Cream

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Pecan-Caramel Crunch Ice Cream
Ingredients

  • 3/4 cup quick-cooking oats
  • 1 cup chopped pecans
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup butter, melted
  • 2 cups firmly packed light brown sugar
  • 3 cups milk
  • 1 (12-ounce) can evaporated milk
  • 1/2 teaspoon salt
  • 4 egg yolks
  • 4 cups whipping cream
  • 1 (14-ounce) can sweetened condensed milk
  • 2 tablespoons vanilla extract
  • 1 (20-ounce) bottle caramel topping
  • Garnishes: oat mix and waffle cone pieces

Preparation

  1. Preheat oven to 350°. Stir together first 5 ingredients; spread in a thin layer on a baking sheet.
  2. Bake at 350° for 15 minutes. Cool completely on a wire rack. Process in a food processor until finely chopped; set aside.
  3. Stir together 2 cups brown sugar and next 3 ingredients in a large saucepan over low heat, and simmer, stirring often, 1 minute. (Do not boil.)
  4. Beat egg yolks until thick and lemon-colored. Gradually stir 1 cup hot brown sugar mixture into yolks. Add egg yolk mixture to remaining hot mixture; cook, stirring constantly, over low heat 2 minutes or until mixture begins to thicken. Remove pan from heat; stir in cream, condensed milk, and vanilla. Let cool to room temperature.
  5. Pour mixture into freezer container of a 6-quart hand-turned or electric freezer, and freeze according to manufacturer’s instructions 5 to 7 minutes or until partially frozen. Layer top of ice cream evenly with oat mixture and caramel topping. Freeze according to manufacturer’s instructions, 10 to 15 more minutes or until mixture is frozen. (If desired, remove mixture from freezer container, and place in another container. Return to freezer, and freeze 8 hours or overnight.)