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Turtle Pumpkin Ice Cream Cake

Creamy pumpkin ice cream in a gingersnap crust with a crunchy chocolate drizzle on top creates a delightful contrast of flavors and textures in this gorgeous fall pumpkin ice cream cake!

Prep Time
20 mins
Cook Time
20 mins
Freezing Time
2 hrs
Total Time
2 hrs 32 mins
Servings: 12 slices
Calories: 758 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 pound ginger snaps
  • 1/2 cup butter melted
  • 1 large egg
  • 14 ounces dulce de Leche
  • 3 quarts pumpkin ice cream pumpkin pie, pumpkin swirl, you name it!
  • 1 bottle chocolate Magic Shell
  • 3/4 cup candied pecans

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Trace the bottom of a 9-inch spring-form pan on parchment paper, and cut out a circle to lay in the bottom of the pan.
  2. Using a food processor or high-powered blender, pulse the gingersnaps until they reach a fine crumb. Add the melted butter and egg and pulse a few more times to combine.
  3. Press the gingersnap mixture evenly over the bottom of the spring-form pan, and up the sides approximately 2 inches. Bake for 10-12 minutes.
  4. Once out of the oven, cut a parchment paper strip 4 inches high, and a little over 2 feet long, to line the perimeter of the pan. Tuck the parchment paper strip carefully between the crust walls and the sides of the pan. Adjust the paper ring to fit snugly around the crust the secure with a paper clip. Press the crust back gently if it has slumped a little.
  5. Spread the entire can of dulce de leche over the bottom of the crust. Then place the crust in the freezer for 15 minutes to chill.
  6. Scoop the ice cream into the crust and press down using a piece of wax paper. Smooth the top with a spatula. Place back in the freezer to firm up—30-60 minutes.
  7. Then release the sides of the spring-form pan and remove the ring and parchment paper. Shake the chocolate magic shell vigorously, then drizzle around the edges. Once the edges of the cake are covered in chocolate, drizzle the magic shell in the middle of the cake. Quickly top with candied pecans, before the magic shell hardens. Place back in the freezer until ready to serve. If you plan to wait more than 1 day to serve the cake, wrap it well with foil, followed by a layer of plastic wrap.

Notes

  • Before serving, let the cake sit just for a few minutes so that when you slice the cake, it isn't super difficult to cut!

Nutrition Information

Serving 1slice Calories 758kcal (38%) Carbohydrates 88g (29%) Protein 11g (22%) Fat 41g (63%) Saturated Fat 22g (110%) Cholesterol 138mg (46%) Sodium 479mg (20%) Potassium 607mg (17%) Fiber 3g (12%) Sugar 60g (120%) Vitamin A 1250IU (25%) Vitamin C 1.4mg (2%) Calcium 341mg (34%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 758

% Daily Value*

Serving 1slice
Calories 758kcal 38%
Carbohydrates 88g 29%
Protein 11g 22%
Fat 41g 63%
Saturated Fat 22g 110%
Cholesterol 138mg 46%
Sodium 479mg 20%
Potassium 607mg 13%
Fiber 3g 12%
Sugar 60g 120%
Vitamin A 1250IU 25%
Vitamin C 1.4mg 2%
Calcium 341mg 34%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.