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Eggnog Ice Cream Dessert

Looking for a delectable dessert? Then check out this creamy pecan-crusted eggnog ice cream - a cool treat.

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  • Prep Time 25 min
  • Total Time 4 hr 55 min
  • Servings 16

Ingredients

24
gingersnap cookies
1/2
cup chopped pecans
1/4
cup butter, melted
3
pints (6 cups) vanilla ice cream, softened
1 1/2
teaspoons nutmeg
1 1/2
teaspoons rum extract
16
pecan halves, toasted

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LOCATION

Directions

  • 1 Heat oven to 350°F. In food processor bowl with metal blade, process gingersnaps and chopped pecans until mixture is finely ground. Add butter; process until mixed. Press mixture in bottom and 1 inch up sides of ungreased 9-inch springform pan. Bake at 350°F. for 8 to 10 minutes or until edges are lightly browned. Cool 30 minutes or until completely cooled.
  • 2 In large bowl, combine softened ice cream, nutmeg and rum extract; stir until blended. Spread evenly in crust-lined pan. Place pecan halves around top edge of torte. Cover dessert; freeze at least 4 hours or up to 2 weeks.
  • 3 To serve, let dessert stand at room temperature for 15 minutes. Run knife around edge of dessert; remove sides of pan. Cut into wedges to serve.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
210
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
6g,
6%
),
Cholesterol
30mg
30%;
Sodium
140mg
140%;
Total Carbohydrate
21g
21%
(Dietary Fiber
1g
1%
  Sugars
13g
13%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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