Coffee Pecan Ice Cream Cake

Step 1

Line a loaf pan with parchment paper. Pro tip: Place the parchment paper on the back of the mold & fold the edges to wrap the sides of the pan. Remove the paper & place the parchment paper inside the loaf pan, the edges should be long & stick out on all sides!

Step 2

Scoop half of the vanilla ice cream into the mold. Spread it evenly using the back of a spoon.

Step 3

Crumble in half of the graham crackers or speculoos cookies over the vanilla ice cream.

Step 4

Scoop in the coffee ice cream & spread it well into a smooth layer.

Step 5

Crumble in the remaining graham crackers or speculoos cookies. Scoop in the rest of the vanilla ice cream & spread evenly. Place the ice cream cake into the freezer for about 2 hrs, until it's firm.

Step 6

Unmold the cake by inverting it onto a dish. Crush the pecans & sprinkle them on top to decorate. Add a bit more crumbled cookies if you have some leftover. Drizzle caramel sauce on top, serve & enjoy!