Chocolate Pecan Ice Cream Torte
Indulge in the decadent layers of this Chocolate Pecan Ice Cream Torte, a show-stopping dessert that will elevate any special occasion. Featuring a buttery graham cracker crust, toasted pecans, creamy vanilla ice cream, and a rich homemade chocolate ganache, this frozen treat strikes the perfect balance between crunch and creaminess. Topped with airy whipped cream, elegant chocolate shavings, and pecan halves, it’s both visually stunning and irresistibly delicious. Easy to assemble ahead of time, this no-fuss dessert is perfect for entertaining or satisfying your sweet tooth. With just 40 minutes of prep time, this dessert is a dream come true for chocolate and pecan lovers alike!
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Unsalted butter, melted
- 0.25 cups Granulated sugar
- 1 cup Pecans, chopped and toasted
- 1 cup Semi-sweet chocolate chips
- 0.5 cups Heavy cream
- 1.5 quarts Vanilla ice cream, softened
- 1 cup Whipped cream
- 0.25 cups Chocolate shavings (for garnish, optional)
- 10 pieces Pecan halves (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until evenly mixed.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake in the preheated oven for 8-10 minutes, or until golden brown. Allow to cool completely.
While the crust is cooling, toast the chopped pecans in a dry skillet over medium heat until they are fragrant, about 3-5 minutes. Set aside to cool.
In a small saucepan, heat the heavy cream over low heat until it begins to steam but does not boil. Remove from heat and add the chocolate chips, stirring until smooth and glossy. Let the ganache cool slightly.
Sprinkle the cooled, toasted pecans evenly over the cooled crust.
Pour half of the chocolate ganache over the pecans, spreading it evenly with a spatula. Place the pan in the freezer for 15 minutes to firm up.
Remove the pan from the freezer and spread softened vanilla ice cream evenly over the ganache layer. Smooth the top with a spatula.
Drizzle the remaining ganache over the ice cream layer, spreading lightly if needed. Cover the pan with plastic wrap or aluminum foil and freeze for at least 4 hours or overnight, until completely firm.
Just before serving, remove the torte from the springform pan and transfer it to a serving plate. Decorate the top with whipped cream, chocolate shavings, and pecan halves, if desired.
Cut into slices and serve immediately. Store any leftovers in the freezer, tightly covered.
Nutrition Facts
Calories |
7258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 474.0 g | 608% | |
| Saturated Fat | 244.1 g | 1220% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1045 mg | 348% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 702.4 g | 255% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 523.9 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 2091 mg | 161% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 3898 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
