Turtle Pumpkin Ice Cream Cake

Turtle Pumpkin Ice Cream Cake: A seasonal celebration Ice Cream Dessert that doubles as a Thanksgiving Dessert.

Alright, alright, I’m cheating a little today.

I’m selling this as a Thanksgiving dessert, when really I made it for my sweet friend Rachel.

Sneaky, right?

Turtle Pumpkin Ice Cream Cake: An Easy and Impressive #Thanksgiving Dessert | ASpicyPerspective.com #holidays #icecream #pumpkin Pin It

Rachel of RachelCooks.com is having a precious baby boy and we are partying it up in her honor!

   

Something I look forward to every fall is finding pumpkin ice cream in the grocery stores. Why they don’t sell this all year long, is beyond me.  

    "Turtle" Pumpkin Ice Cream Cake: An Easy and Impressive #Thanksgiving Dessert | ASpicyPerspective.com #holidays #icecream #pumpkin

For Rachel’s Virtual Baby Shower, I took my beloved pumpkin ice cream and turned it into an ice cream dessert cake with a gingersnap crust.

The “turtle” element comes into play with chocolate-shell drizzled over the top and edges, a candied pecan garnish, and a hidden layer of dulce de leche underneath the pumpkin ice cream.

Told you I was sneaky.

Turtle Pumpkin Ice Cream Cake: An Easy #Thanksgiving Dessert | ASpicyPerspective.com #holidays #icecream #pumpkin Pin It

This celebration cake could not be easier to prepare, and would make a fantastic Thanksgiving dessert, when you’ve got so many other dishes to manage.

The only real cooking going on, is baking the gingersnap crust for a few minutes. Other than that, it’s all layering and presentation.

Turtle Pumpkin Ice Cream Deesert Cake: An Easy and Impressive #Thanksgiving Dessert | ASpicyPerspective.com #holidays #icecream #pumpkin

Of course, you could make the pumpkin ice cream, the dulce de leche, the candied pecans, and the chocolate shell from scratch. But I find, with a few good quality store-bought ingredients, you’ve got an impressive and indulgent dessert with very little time invested.

This is one of those ice cream desserts, that no one can resist. It disappears with so much ooooohing and ahhhhing, no one will miss the plain old pumpkin pie!

Easy Turtle Pumpkin Ice Cream Cake: An Impressive #Thanksgiving Dessert | ASpicyPerspective.com #holidays #icecream #pumpkin

I’m serving this today, because I know Rachel loves pumpkin and chocolate, and because all pregnant women deserve an over-the-top ice cream dessert every now and again.

Rachel’s Virtual Baby Shower Menu also includes…

 

Savory:

Jamie from Thrifty Veggie Mama ~ Roasted Butternut Squash and Sage Pesto Crostini
Kathryn from London Bakes ~ Mini Onion and Feta Pizzas
Kita from Pass the Sushi ~ Sweet Potato Soup with Maple Cream
Krista from Budget Gourmet Mom ~ Baby Blue Cheese Burgers
Mackenzie from Susie Freaking Homemaker ~ Cucumber Sandwiches
Marnely from Cooking with Books ~ Curried Salmon Phyllo Cups
Sarah from Sarah’s Cucina Bella ~ Apple Asiago Prociutto Bites
Sheila from Eat 2 Gather ~ Chicken Salad
Shelby from Diabetic Foodie ~ Cranberry Citrus Meatballs
Susan from 30A Eats ~ Southern Cheese Straws

Sweet:

Amanda from Fake Ginger ~Mini Snickerdoodle Scones
Barbara from Creative-Culinary ~ White Chocolate Quilt Cake
Brandi from Bran Appetit ~ Bourbon Toffee Popcorn
Brandy from Nutmeg Nanny ~ S’mores Popcorn
Carrie from Bakeaholic Mama ~ Caramel Popcorn Pretzel Bars
Cassie from Bake Your Day ~ Caramel Cashew Popcorn Bars
Deborah from Taste and Tell ~ Blue Layered Jello
Donna from Cookistry ~ Walnut Streusel Coffee Cake
Erin from The Spiffy Cookie ~ Sweet Potato Pie Dip with Pie Crust Dippers
Heather from Farmgirl Gourmet ~ Dark Chocolate Cashew Brittle Cookies
Jennifer from Mother Thyme ~ Pumpkin Cinnamon Rolls
Jessie from Bread & Butter ~ Primal Pumpkin Whoopie Pies
Liz from The Lemon Bowl ~ Chewy Molasses Cookie Bars
Milisa from Miss in the Kitchen ~ White Chocolate Biscoff Muddy Buddies
Tara from Chip Chip Hooray ~ Itty Bitty Chocolate Thumbprint Cookies

Congratulations Rachel!

I cannot wait to see pictures of that sweet baby boy.

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Yield: 10-12 slices

Prep Time: 20 minutes active time, 1-2 hours freezer time

Cook Time: 12 minutes

Turtle Pumpkin Ice Cream Cake

A Thanksgiving dessert and celebration ice cream dessert cake!

Ingredients:

1 lb. ginger snaps
1 stick (1/2 cup) melted butter
1 egg
14 oz. can dulce de leche
3 quarts pumpkin ice cream (Pumpkin pie, pumpkin swirl, you name it!)
1 small bottle chocolate Magic Shell
3/4 cup candied pecans

Directions:

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.

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.

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.

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.

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.

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.

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.

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97 Responses to “Turtle Pumpkin Ice Cream Cake”

  1. #
    51
    Chung-Ah | Damn Delicious — November 13, 2012 @ 5:35 pm

    Amazing! So are you going to make this for my baby shower too in like 10 years? :)

    Reply

  2. #
    52
    Vianney — November 13, 2012 @ 8:53 pm

    Congrats to Rachel!! Swoon Sommer, this looks amazing!!

    Reply

  3. #
    53
    Meagan @ Scarletta Bakes — November 13, 2012 @ 9:24 pm

    Wow – this cake is AMAZING, Sommer! Cheers to you and congrats to Rachel!!

    Reply

  4. #
    54
    Sylvie @ Gourmande in the Kitchen — November 13, 2012 @ 10:30 pm

    Wow, now that’s a show stopper and perfect dessert for this season.

    Reply

  5. #
    55
    Mackenzie {SusieFreakingHomemaker} — November 14, 2012 @ 8:12 am

    Um… I wish we were neighbors. This looks so fantastic. Great idea to bring this to the shower!

    Reply

  6. #
    56
    Angie — November 14, 2012 @ 9:01 am

    This looks so pretty and delicious!

    Reply

  7. #
    57
    Ashley - Baker by Nature — November 14, 2012 @ 3:34 pm

    This might be the most beautiful thing I’ve ever seen!!!

    Reply

  8. #
    58
    Shari-Tickled Red — November 15, 2012 @ 8:24 am

    Momma!!! Please come be sneaky at my house…really that cake is the bomb diggity.

    Reply

  9. #
    59
    Brooke — November 15, 2012 @ 8:43 am

    Wow! That looks amazing.

    Reply

  10. #
    60
    Kelly Senyei (Just a Taste) — November 15, 2012 @ 10:34 am

    Oh my sweet, sweet heavens! I am dying for a slice of this right now!

    Reply

  11. #
    61
    Kelsey Keagle — November 17, 2012 @ 11:39 pm

    I just made this for a friend’s birthday party at work. This recipe was SO easy, the hardest thing was putting the parchment ring around the crust!

    I love how impressive this dessert is without all the fuss of totally handmade ingredients… it still turned out wonderfully!

    Thank you for the delicious recipe and post!

    Reply

    • Sommer — November 18th, 2012 @ 8:20 am

      Oh Kelsey I’m so glad you liked it! My family has been begging for me to make it again.

      Reply

  12. #
    62
    Erin @ Texanerin Baking — November 18, 2012 @ 1:00 pm

    Holy cow. This sounds like the best most amazing dessert ever. All of those delicious flavors…

    Sadly enough, the only ingredients in the ingredient list that I can actually buy where I live are the butter and egg. Have to make the rest, which I’m sure is totally worth it, but my freezer is constantly full. As soon as I can make the ice cream, I want to make something like this!

    Reply

  13. #
    63
    Christian Rene Friborg — November 18, 2012 @ 8:19 pm

    This looks so freaking good, I wish I could take it out of the monitor and eat it.

    Reply

  14. #
    64
    katie — November 20, 2012 @ 8:22 am

    oh-my this cake looks fabulous. Perfect for any celebration!

    Reply

  15. #
    65
    Jett2Whit Productions — November 20, 2012 @ 12:32 pm

    OH my goodness – everything looks so good!!

    Reply

  16. #
    66
    Maria — December 3, 2012 @ 12:24 pm

    I would see this just before lunch. The question is now do I fall of the diet wagon this early in the week?

    Reply

  17. #
    67
    Kristen — December 21, 2012 @ 4:43 pm

    Hi,

    I made this last night for dessert at a friend’s house. The flavor was perfect! The only problem was that the crust was so tough, we had a nearly impossible time cutting through it even after letting it sit for 10 minutes on the table.

    I pressed the cookie mixture into the spring form pan and baked it at the required temp for 11 minutes. Any thoughts on how to fix this? We LOVED this cake and I want to make it again, but am nervous about the cement-like cookie base. :(

    Reply

    • Sommer — December 21st, 2012 @ 10:17 pm

      Hi Kristen, It’s hard to say way it turned out so hard without seeing it, but maybe try pressing it taller and thinner next time. Merry Christmas!

      Reply

      • Kristen — December 22nd, 2012 @ 11:06 am

        Thanks. :) Yeah… the crust was a bit thick especially in the bottom corners. I’ll try that next time.

  18. #
    68
    Donna — October 9, 2013 @ 10:14 pm

    I don’t understand what you mean about the parchment paper strip? Do I actually unhook the springform to do that ?

    Reply

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