The best delicious Butterscotch Ice Cream Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Butterscotch Ice Cream Cake recipe today!
Hello my friends, this Butterscotch Ice Cream Cake recipe will not disappoint, I promise! Made with simple ingredients, our Butterscotch Ice Cream Cake is amazingly delicious, and addictive, everyone will be asking for more Butterscotch Ice Cream Cake.
What Makes This Butterscotch Ice Cream Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Butterscotch Ice Cream Cake.
Ready to make this Butterscotch Ice Cream Cake Recipe? Let’s do it!
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-CRUST-
1 c Graham Cracker Crumbs
1/3 c Pecans, toasted and finely
-chopped
1/3 c Butter, melted (5 1/3 tbs)
2 Eggs
1/3 ts Nutmeg
12 oz Pkg. Nestle Toll House
-Butterscotch flavored
-Morsels (2 cups)
FILLING
2 c Heavy Cream, divided
2/3 c Pecans, toasted and chopped
CRUST: In small bowl, combine graham cracker crumbs, pecans, and
butter. Press firmly on bottom and 1″ up side of 9″ springform pan.
Refrigerate.
FILLING: In saucepan, combine 1/2 C heavy cream, eggs and nutmeg.
Cook over medium-low heat, whisking constantly, until mixture is
slightly thickened, about 6 minutes. Remove from heat. Add
Butterscotch Morsels; let stand 3 minutes. Whisk until smooth.
Transfer to large mixing bowl. Refrigerate 20 minutes.
In mixer bowl, beat remaining 1? C heavy cream until stiff peaks
form; fold into cooled mixture. Pour 1/2 mixture into crust;
sprinkle with 1/3 c chopped pecans. Spoon remaining filling over nut
layer. Garnish with remaining chopped pecans. Cover; freeze
6 hours.
Makes 8 to 10 servings.
Yields
10 Servings
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