The Pioneer Woman Tasty Kitchen
Profile Photo

Pumpkin Turtle Ice Cream Cake

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

12
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

So easy. So beautiful. So irresistible!

Ingredients

  • 1 pound Gingersnap Cookies
  • 1 stick Butter, Melted
  • 1 whole Egg
  • 14 ounces, weight Dulce De Leche Caramel
  • 3 quarts Pumpkin Ice Cream
  • 1 bottle Chocolate Magic Shell, 7 Ounce Bottle
  • ¾ cups Candied Pecans

Preparation

Preheat the oven to 350 F. Trace the bottom of a 9-inch spring-form pan on a sheet of parchment paper, and cut out the circle to lay in the bottom of the pan.

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.

Press the gingersnap mixture evenly over the bottom of the spring-form pan, and up the sides approximately 2 inches. Bake for 10-12 minutes. Then remove the pan from the oven and set it on a wire rack.

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 then secure the edges of the paper with a paper clip. Press the crust back against the wall of the pan gently if it has slumped a little.

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. Pull the ice cream out of the freezer at this time to allow it to soften a bit.

After 15 minutes pull the pan out of the freezer. Scoop the ice cream into the crust and gently press down using a piece of wax paper. Smooth the top with a spatula. Place the pan back in the freezer to firm up for 30-60 minutes.

Then pull the pan out of the freezer. Release the sides of the spring-form pan and remove the ring and parchment paper. Shake the bottle of chocolate Magic Shell vigorously, then drizzle around the edges of the cake. Once the edges of the cake are covered in chocolate, drizzle the Magic Shell in the middle of the cake. Quickly top with candied pecan, before the magic shell hardens.

Place back in the freezer until ready to serve.

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.

One Comment

You must be logged in to post a comment.

Profile photo of jeanmarie

jeanmarie on 11.19.2012

You can make your own Magic Shell with 2 tblspoons coconut oil and 7 oz of any chocolate. I am making this for Thanksgiving – looks great.

No Reviews

You must be logged in to post a review.

Related Recipes

Homemade Honey Sponge Cake
Profile Photo by Stella Dias in Desserts
Easy to make. Simple recipe. This sponge cake is loved by...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Cream Cheese Topped Carrot Cake Squares
Profile Photo by Julia Pinney @ Julia's Cuisine in Desserts
Celebrating Carrot Cake Day with these delicious carrot cake squares!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Lighter Victoria Sponge Cake
Profile Photo by Tracy in Desserts
This British classic has reduced fat and sugar but all the...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Coconut Cake
Profile Photo by Maria in Desserts
There is a reason for all the fuss about coconut cake....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Chocolate Hazelnut Cake
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Desserts
This chocolate hazelnut cake is rich and decadent without being too...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy