Best Sea Turtle Ice Cream Cake Recipes

TURTLE ICE CREAM CAKE

Turtle Ice Cream Cake image

Make and share this Turtle Ice Cream Cake recipe from Food.com.

Provided by Pamela

Categories Frozen Desserts

Time 18m

Yield 15-18 pieces

Number Of Ingredients 7

Ingredients

1 3/4 cups flour
1 cup chopped pecans
1 cup lightly packed brown sugar
1 cup oatmeal
1 cup margarine, melted, or use butter
1 1/2 cups caramel ice cream topping
8 cups vanilla ice cream, softened

Steps:

Combine first 5 ingredients and spread on a cookie sheet in a thin layer.
Bake at 400 degrees until crumbs are golden.
Check often to prevent it from burning!
Crumble into 1-13 x 9 pan or 2-8x8 pans reserving some of the crumbs for the top.
Drizzle 3/4 cup caramel sauce on top of crumbs.
Scoop vanilla ice cream on top and spread evenly.
Drizzle the rest of the caramel sauce and top with the reserved crumbs.
Freeze until firm or overnight.
If storing for an extended time, cover well to prevent freezer burn.

SKINNY TURTLE ICE CREAM CAKE

Skinny Turtle Ice Cream Cake image

With fewer calories and less fat, this turtle won't take a bite out of your diet!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 11h

Yield 12

Number Of Ingredients 7

Ingredients

10 chocolate wafer cookies, finely crushed (1/2 cup)
1 tablespoon no-trans-fat 68% vegetable oil spread stick, melted
3 cups chocolate reduced-fat ice cream, slightly softened
1/2 cup fat-free hot fudge topping
2/3 cup chopped pecans
3 cups vanilla reduced-fat ice cream, slightly softened
1/4 cup fat-free caramel topping

Steps:

In small bowl, mix wafer cookie crumbs and melted vegetable oil spread until crumbly. Press gently and evenly in bottom of ungreased 9-inch springform pan. Freeze 30 minutes.
Drop chocolate ice cream by small spoonfuls over crust; carefully spread until smooth. Freeze 1 hour or until firm.
Spoon and carefully spread fudge topping over ice cream. Sprinkle with 1/3 cup of the pecans; press lightly. Freeze 1 hour or until firm.
Drop vanilla ice cream by small spoonfuls over pecan layer; carefully spread until smooth. Sprinkle with remaining 1/3 cup pecans. Cover; freeze at least 8 hours or overnight.
To serve, let stand at room temperature 5 to 10 minutes to soften. Carefully remove side of pan. Cut into 12 wedges. Place each wedge on individual dessert plate; drizzle each with 1 teaspoon of the caramel topping. Store remaining ice cream cake covered in freezer.

Nutrition Facts : Calories 240, Carbohydrate 34 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 25 g, TransFat 0 g