Try this Butterscotch Ice Cream Cake recipe, or contribute your own.
Suggest a better descriptionCRUST: In small bowl, combine graham cracker crumbs, pecans, and butter. Press firmly on bottom and 1" up side of 9" springform pan. Refrigerate. FILLING: In saucepan, combine 1/2 C heavy cream, eggs and nutmeg. Cook over medium-low heat, whisking constantly, until mixture is slightly thickened, about 6 minutes. Remove from heat. Add Butterscotch Morsels; let stand 3 minutes. Whisk until smooth. Transfer to large mixing bowl. Refrigerate 20 minutes. In mixer bowl, beat remaining 1? C heavy cream until stiff peaks form; fold into cooled mixture. Pour 1/2 mixture into crust; sprinkle with 1/3 c chopped pecans. Spoon remaining filling over nut layer. Garnish with remaining chopped pecans. Cover; freeze 6 hours. Makes 8 to 10 servings.
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 108 | ||
Calories from Fat: 53 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.7g | 9 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 126.1mg | 4 % | |
Potassium 82.3mg | 2 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 6.6g | ||
Protein 6.9g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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