Turtle Ice Cream Cake

Indulge in the ultimate frozen dessert with this decadent Turtle Ice Cream Cake, a no-bake masterpiece that combines all the classic turtle flavors you love! Featuring a buttery crushed Oreo cookie crust, layers of creamy vanilla ice cream, rich caramel and hot fudge sauces, and crunchy toasted pecans, this dessert is a heavenly symphony of textures and flavors. Perfect for special occasions or a crowd-pleasing treat, this cake can be made ahead and stored in the freezer until it’s time to wow your guests. Garnish with fluffy whipped topping and chocolate shavings for an extra touch of elegance. With just 30 minutes of prep time and no oven required, this irresistible Turtle Ice Cream Cake is as easy as it is impressive! Keywords: turtle ice cream cake, no-bake dessert, Oreo crust, caramel, hot fudge, toasted pecans, frozen dessert recipe.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 12

Ingredients

• 24 pieces Oreo cookies (crushed into crumbs)
• 5 tablespoons Butter (melted)
• 1.5 quarts Vanilla ice cream (softened)
• 1 cup Caramel sauce
• 1 cup Hot fudge sauce
• 1 cup Pecans (chopped and toasted)
• 1 cup Whipped topping (thawed, optional for garnish)
• 2 tablespoons Chocolate shavings or chips (optional garnish)

Directions

Step 1

Step 1: Prepare a 9-inch springform pan by lining the bottom with parchment paper for easy removal.

Step 2

Step 2: In a medium bowl, mix the crushed Oreo cookies with the melted butter until the mixture resembles wet sand.

Step 3

Step 3: Press the Oreo mixture firmly into the bottom of the springform pan to create a crust. Place the pan in the freezer for 10 minutes to set.

Step 4

Step 4: Take the vanilla ice cream out of the freezer and let it soften for about 5-10 minutes.

Step 5

Step 5: Once softened, spoon half of the vanilla ice cream over the cookie crust, spreading it into an even layer.

Step 6

Step 6: Drizzle half of the caramel sauce and half of the hot fudge sauce over the ice cream layer, then sprinkle half of the toasted chopped pecans evenly on top.

Step 7

Step 7: Spread the remaining vanilla ice cream over the caramel, fudge, and pecan layer, smoothing it out neatly with a spatula.

Step 8

Step 8: Drizzle the remaining caramel sauce and hot fudge sauce over the top layer of ice cream, followed by the rest of the chopped pecans.

Step 9

Step 9: Cover the pan with plastic wrap or aluminum foil and freeze the cake for at least 4 hours or until firm, preferably overnight.

Step 10

Step 10: To serve, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly. Release the springform pan and transfer the cake to a serving plate.

Step 11

Step 11: Garnish with whipped topping and chocolate shavings or chips if desired. Slice into wedges and serve immediately. Enjoy!

Nutrition Facts

Serving size	2683 grams (2683.0g)

Amount per serving	% Daily Value*
Calories	7995

Total Fat 467.30g	599%
Saturated Fat 242.70g	1214%
Polyunsaturated Fat 1.20g
Cholesterol 912mg	304%
Sodium 3466mg	151%
Total Carbohydrate 914.10g	332%
Dietary Fiber 30.60g	109%
Total Sugars 761.70g
Protein 84.60g	169%

Vitamin D 155IU	774%
Calcium 2242mg	172%
Iron 20mg	113%
Potassium 3930mg	84%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 4.1%

Carbs: 44.6%