Looking for a delectable dessert? Then check out this creamy pecan-crusted eggnog ice cream - a cool treat.
Eggnog Ice Cream Dessert
- Prep Time 25 min
- Total 4 hr 55 min
- Servings 16
- Ingredients 7
Ingredients
- 24 gingersnap cookies
- 1/2 cup chopped pecans
- 1/4 cup butter, melted
- 3 pints (6 cups) vanilla ice cream, softened
- 1 1/2 teaspoons nutmeg
- 1 1/2 teaspoons rum extract
- 16 pecan halves, toasted
Instructions
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Step1Heat oven to 350°F. In food processor bowl with metal blade, process gingersnaps and chopped pecans until mixture is finely ground. Add butter; process until mixed. Press mixture in bottom and 1 inch up sides of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until edges are lightly browned. Cool 30 minutes or until completely cooled.
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Step2In large bowl, combine softened ice cream, nutmeg and rum extract; stir until blended. Spread evenly in crust-lined pan. Place pecan halves around top edge of torte. Cover dessert; freeze at least 4 hours or up to 2 weeks.
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Step3To serve, let dessert stand at room temperature for 15 minutes. Run knife around edge of dessert; remove sides of pan. Cut into wedges to serve.
Nutrition
210
Calories
13g
Total Fat
3g
Protein
21g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 210
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 6g
- 30%
- Cholesterol
- 30mg
- 10%
- Sodium
- 140mg
- 6%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 13g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 2 1/2 Fat;Tips from the Betty Crocker Kitchens
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