Eggnog Ice Cream Torte
Creamy, crunchy, and covered in caramel and chocolate, you can make this Eggnog Ice Cream Torte a new family favorite and on-going holiday tradition with limited-edition Signature SELECT™ Eggnog Ice Cream!
8 hour, 25 mins
Total cook time
- 18 graham crackers, crushed
- 4 tablespoons unsalted butter, melted
- 1.5 quarts Signature SELECT™ Eggnog Ice Cream
- 1/2 cup caramel sauce
- 1/2 cup pecan pieces
- 1/3 cup chocolate syrup, heated
Line the bottom of a 9-inch springform pan with parchment paper. Spray with non-stick cooking spray and set aside.
In a large bowl, mix the graham cracker crumbs and melted butter until combined. Evenly spread and pack this mixture into the springform pan and let rest in freezer for 15 minutes. Remove ice cream from freezer and let thaw on counter.
Spread ice cream evenly over the graham cracker crust and top with caramel sauce and pecans. Freeze for at least 8 hours or overnight. Cut into pieces and drizzle with chocolate syrup. Serve.
Step 4 :: Helpful Hints
Add a teaspoon of cinnamon to the graham cracker crumb mixture for more fall spice.
Step 5 :: Helpful Hints
Use the bottom of a measuring cup to evenly pat down the graham cracker crumbs.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.