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Butter Pecan Ice Cream Cake with Bourbon Glaze

Easy ice cream cake provides a perfect ending to your favorite meal!

Butter Pecan Ice Cream Cake with Bourbon Glaze

Ingredients

Cake
1 1/2 cups butter, softened
2 cups sugar
3 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk or sour milk
1 and 1/2 teaspoons bourbon
1/4 teaspoon nutmeg
5 eggs
1 1/2 cup pecans, chopped
Butter Pecan Ice Cream
1 1/2 cups pecans, chopped
2 tablespoons butter, melted
1/4 teaspoon salt
1 cup brown sugar
1 cup milk
2 cups heavy cream
1/2 cup egg substitute
1 1/2 teaspoon vanilla
Bourbon Glaze
1 cup powdered sugar
1 1/2 teaspoons bourbon
1 to 3 tablespoons milk

Cooking Instructions

Butter Pecan Cake
Heat oven to 325 F. Grease and lightly flour Bundt pan and tunnel; set aside.

In the mixing bowl of a stand mixer, beat butter and sugar until light and fluffy. Add remaining cake ingredients except nuts. Blend on low speed 1 minute, scraping bowl often. Beat 3 minutes on medium speed.

Fold in 1 cup nuts. Spoon into prepared pan. Using a spatula, spread batter evenly around pan. Place tunnel insert on top of pan. Bake at 325 F for 60 to 75 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Remove tunnel insert. Invert on to cooling rack and cool completely.

When cool, place cake back into pan. Refrigerate for at least two hours.

Butter Pecan Ice Cream
On a baking sheet, toast pecans in 350 F oven for six to seven minutes. Add butter and salt. Toss to coat evenly. Cool completely. In a mixing bowl, whisk together sugar, milk, heavy cream, egg substitute and vanilla. Pour into bowl of ice cream freezer and process until almost firm. Stir in nuts. Transfer to an airtight container and freeze until firm.

Bourbon Glaze
In medium bowl, combine powdered sugar, bourbon and milk. Beat until smooth. Reserve.

When ready to serve, remove cake from refrigerator. Keeping the cake in the pan, fill tunnel with ice cream, spreading to outer edges of the cake. The entire bottom of the cake will be covered. Sprinkle the remaining chopped nuts over the filling. Invert on to serving platter. Drizzle with Bourbon glaze. Serve immediately.

Serves 12

Equipment List

Mixing Bowls
Ice Cream Maker
Vanilla
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