I love ice cream! Who doesn’t?! I love ice cream cake, but again, who doesn’t?! Do you want to know what I don’t love? The price of a pre-made ice cream cake. It’s just a little ridiculous and completely prevents me from actually buying them. There’s a totally obvious and very easy solution though: make your own!
This Turtle Ice Cream Cake was so delicious! Fudge and caramel oozed out of every bite and the hard chocolate on top was quite literally the icing on the cake! I intented to use actual Turtles (the candies…just in case), but could not find them at my grocery store. I opted for Dove caramel filled dark chocolates plus chopped pecans instead. I had no complaints!
I so loved the thick chocolate layer on top, but it made it a little difficult to cut into. I used a very tricky technique where I took a chef knife and hacked at the cake until it sort of cracked on its own, then followed the natural break lines with my knife for a nice clean cut. To avoid having to use said technique, simply drizzle the chocolate over the top instead of spreading a nice thick layer. You could also use magic shell chocolate or make your own magic shell and it will be a little thinner.
Okay, so this was my first time making ice cream cake, right? Trial and error. It actually went very well, but next time, I must remember not to use slow churned ice cream. It might seem obvious because it’s softer and melts much faster, but it didn’t even occur to me when I was at the store. I was thinking, “what is the best tasting ice cream I can buy to make this cake super delicious…ooh yes! slow churned!” Oh well! It tasted amazing and that’s all that matters, right? Right!
- 1.5 qt vanilla ice cream
- 1.5 qt chocolate ice cream
- 1 10-15 oz. jar of fudge ice cream topping
- 1/2 cup caramel sauce
- 1/2 cup chopped pecans
- 12 Dove caramel filled dark chocolate candies, roughly chopped
- 1 package semi-sweet chocolate chips
- 4 Tbsp butter
- Let vanilla ice cream soften.
- Line your dish with plastic wrap for easy removal. I used a 2 1/2 quart round casserole dish.
- Spoon vanilla ice cream into dish and level with a spatula. Cover and let it freeze until firm.
- Spoon half of the fudge topping onto the vanilla ice cream layer and spread evenly. Top with chopped pecans and Dove candies and drizzle caramel over the top, reserving a couple tablespoons of both the caramel and pecans to garnish the final product. Spoon remaining fudge topping on top and spread evenly. Cover and place back in freezer until firm. Meanwhile, let chocolate ice cream soften.
- Spoon the chocolate ice cream over the fudge layer and level with a spatula. Return to freezer for a couple hours to let the whole thing freeze completely.
- Melt butter and chocolate chips together by the method of your choice and let cool until it is just about room temperature.
- Remove ice cream cake from the freezer and invert onto cake plate. Gently pull the plastic wrap away from the cake.
- Drizzle the cake with melted chocolate, or cover it entirely (or both) and caramel. Sprinkle the remaining chopped pecans over the top. Serve immediately, or place back in the freezer until ready to serve.