Hi Bold Bakers! Ice Cream for me is not just for the summer time. It is something I love to make all year round, even when the weather is chilly out. I wanted to put a Holiday spin on my No Machine Ice Cream recipe so I came up with a Butter Pecan Ice Cream Cake. This ice cream cake has a thick Gingersnap base, tons of Homemade Butter Pecan Ice Cream and a generous amount of salted caramel on top. You know, just in case there wasn’t enough deliciousness going on. Already have an account? My 2 Ingredient (No Machine) Homemade Ice Cream recipe works perfectly for this Ice Cream Cake. It is an incredibly easy way to make homemade ice cream with amazing results, and did I mention it just takes 2 ingredients to make? This cake practically makes itself. It’s that easy! I really love this ice cream, so much so that last year I have made 6 Holiday Ice Cream Flavors. You’ll find Candy Cane, Sugar Cookie, Hot Chocolate Cinnamon Roll, Pumpkin Pie, and of course, the inspiration for this cake: Butter Pecan Ice Cream. I couldn’t resist drizzling generous amounts of my Salted Caramel Sauce on top of this Ice Cream Cake. One of my secret weapons in the kitchen is a hidden jar of my homemade Salted Caramel Sauce in the back of my fridge. Far enough back there that my husband doesn’t know it exists but close enough to whip out for dessert emergencies.
Thanksgiving is right around the corner with Christmas hot on its heels. The one thing that you can guarantee during the holiday season is that the kitchen will be busy and there will be lots of food cooking. So, when you think of all of that hustle and bustle in the kitchen, you want to make sure you have your dessert squared away and ready to go.
A dessert that doesn’t need space in the oven or warming up, just slice and serve. If want to get really smart and prepared for the holidays make your cake up to 4 days in advance and it will be one less thing on your to do list on the big day. You want to be as prepared so you can sit back and enjoy the day with family and loved ones.
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