Turtle Ice Cream Cake Sundae
So grab a spoon, maybe a friend (or not), and prepare to enter dessert nirvana. Let’s get this sugar-loaded masterpiece rolling.
Ingredients
- Vanilla ice cream: 1.5 quarts
- Chocolate ice cream: 1.5 quarts
- Fudge sauce: 1 cup
- Caramel sauce: 1 cup
- Chopped pecans: 1 cup
- Chocolate cookies crushed: 2 cups
- Butter melted: 6 tbsp
- Whipped cream: Optional for garnish
- Maraschino cherries: 8 one per serving
Instructions
- Prepare the crust: Combine crushed cookies with melted butter. Press this mixture into the bottom of the springform pan. Freeze for 10 minutes.
- Layer the ice cream: Spread vanilla ice cream over the crust, smoothing it evenly. Freeze for 10 minutes to set.
- Add chocolate ice cream: Spread chocolate ice cream over the vanilla layer. Freeze for another 10 minutes.
- Drizzle and sprinkle: Pour fudge and caramel sauces over the top. Sprinkle generously with chopped pecans.
- Freeze again: Freeze the entire cake for at least 4 hours or overnight for best results.
- Garnish and serve: Before serving, top with whipped cream and maraschino cherries. Warm up extra fudge or caramel for drizzling.
Notes
Nutritional Information (per serving):
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
Vitamins and Minerals (per serving):
- Calcium: 15%
- Vitamin A: 10%
- Iron: 6%
- Potassium: 8%
- Vitamin D: 5%
Additional Notes:
- For an extra crunch, layer chopped toffee bits alongside the pecans.
- Substitute pecans with walnuts if preferred.
- Always use slightly softened ice cream for easier spreading.
- Warm fudge and caramel sauces before serving to amplify the gooey goodness.