Your #1 Online Baking Destination!

Butter Pecan Ice Cream Cake - This show stopping ice cream cake is made without using an ice cream machine.

Butter Pecan Ice Cream Cake (No Ice Cream Machine Required)

Save Recipe

Make an impressive holiday treat with my Butter Pecan Ice Cream Cake using my No Machine Homemade Ice Cream recipe and salted caramel sauce!

Hi Bold Bakers!

Ice Cream for me is not just for the summer time. It is something I love to make all year round, even when the weather is chilly out. I wanted to put a Holiday spin on my No Machine Ice Cream recipe so I came up with a Butter Pecan Ice Cream Cake. This ice cream cake has a thick Gingersnap base, tons of Homemade Butter Pecan Ice Cream and a generous amount of salted caramel on top. You know, just in case there wasn’t enough deliciousness going on.

My 2 Ingredient (No Machine) Homemade Ice Cream recipe works perfectly for this Ice Cream Cake. It is an incredibly easy way to make homemade ice cream with amazing results, and did I mention it just takes 2 ingredients to make? This cake practically makes itself. It’s that easy!


I really love this ice cream, so much so that last year I have made 6 Holiday Ice Cream Flavors. You’ll find Candy Cane, Sugar Cookie, Hot Chocolate Cinnamon Roll, Pumpkin Pie, and of course, the inspiration for this cake: Butter Pecan Ice Cream.

I couldn’t resist drizzling generous amounts of my Salted Caramel Sauce on top of this Ice Cream Cake. One of my secret weapons in the kitchen is a hidden jar of my homemade Salted Caramel Sauce in the back of my fridge. Far enough back there that my husband doesn’t know it exists but close enough to whip out for dessert emergencies.

Butter Pecan Ice Cream, ice cream cake, butter pecan ice cream, ice cream cake, holiday ice cream, holiday dessert, thanksgiving dessert

Thanksgiving is right around the corner with Christmas hot on its heels. The one thing that you can guarantee during the holiday season is that the kitchen will be busy and there will be lots of food cooking. So, when you think of all of that hustle and bustle in the kitchen, you want to make sure you have your dessert squared away and ready to go.

Butter Pecan Ice Cream, ice cream cake, butter pecan ice cream, ice cream cake, holiday ice cream, holiday dessert, thanksgiving dessert

A dessert that doesn’t need space in the oven or warming up, just slice and serve. If want to get really smart and prepared for the holidays make your cake up to 4 days in advance and it will be one less thing on your to do list on the big day. You want to be as prepared so you can sit back and enjoy the day with family and loved ones.

Butter Pecan Ice Cream, ice cream cake, butter pecan ice cream, ice cream cake, holiday ice cream, holiday dessert, thanksgiving dessert


Get 100+ Ice Cream recipes at my Gemma’s Freezer Section Ice Cream Destination page!

Gemma's Freezer Section Ice Cream Destination


4.88 from 8 votes
Butter Pecan Ice Cream Cake (No Machine)
Prep Time
25 mins
Total Time
25 mins

Learn how to make an impressive holiday treat with my Butter Pecan Ice Cream Cake using my No Machine Homemade Ice Cream recipe and salted caramel sauce!

Course: Dessert
Cuisine: American
Servings: 10 portions
Author: Gemma Stafford

  • Base3 ½ cups
    (101/2oz/298g) ginger snaps, crushed
  • 1/2 cup (4oz/115g) melted butter
    Ice cream
  • 2 cups (16oz/450ml) cold whipping cream, all purpose cream, heavy cream
  • 1 1/3 cup (14oz/425g) COLD sweetened condensed milk (fat-free or regular)
  • 2 teaspoons vanilla Extract
    Butter Pecans
  • 1 Cup (5oz/142g) toasted pecans, chopped
  • 1/3 Cup (21/2oz/71g) white sugar
  • 2 Tablespoon (1oz/30g) butter
  • generous pinch of salt
  • salted caramel sauce*
  1. To prepare the base: Using a food processor or high-powered blender, pulse the gingersnaps until they reach a fine crumb. Add the melted butter and pulse a few more times to combine. (you can also use a rolling pin to break up the cookies)
  2. Press the gingersnap mixture evenly over the bottom of a 9 inch spring-form pan, and up the sides approximately 2 inches. Place in the fridge to set.
  3. Prepare Candied Butter Pecans: In a heavy bottomed saucepan over medium/low heat, combine pecans, sugar, butter and salt stirring constantly for about 4 minutes or until sugar has melted and browned (don’t let them smoke) .
  4. Remove from heat; spread nuts on parchment paper or foil. Once nuts have cooled, chop into smaller pieces and reserve. I like to keep some big chunks and really fine bits too for texture.
  5. For the ice cream : Place sweetened condensed milk in the fridge to keep cold
  6. Beat cold heavy cream* on medium/high in a stand mixer fitted with the whisk attachment (or using a hand mixer) until soft peaks form. Around 3-4 minutes
  7. Turn down the speed a little and pour the condensed milk into the whipped cream. Stir in vanilla extract now if desired.
  8. Now, turn the speed back up high again and whisk until the mixture is thick and stiff peaks. that is your homemade ice cream base.
  9. Now you have your ice cream base you can add your chopped Buttered Pecans and mix in (save a little few to decorate the top) .Taste to make sure you have added enough.
  10. To assemble the cake: Scoop half of your ice cream into your prepared cookie base.
  11. Sprinkle over a hand full of crushed gingersnap cookies to create a secret layer then continue scooping the ice cream on top of that
  12. Tap the tin on the counter to flatten out the top. Freeze at least 8 hours but preferably overnight.
  13. Serve with some salted caramel sauce on top and freshly whipped cream.
  14. Keep covered in the freezer for up to 2 weeks.
Recipe Notes

For the Ice Cream use the right cream for where you live:
(UK, whipping cream or heavy cream)
(Netherlands, Slagroom)
(Philippines, whipped cream or heavy cream)




3 Images
Submit Your Photos
Christine Nyawira
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.


Write a Comment and Review

  1. Clara on August 27, 2019 at 9:22 pm

    Really loved the recipe! However, got comments that the ice cream had a bit of a cheesy aftertaste and kind of a grainy texture. Gemma, could you advise on what happened and how to modify?

    • Gemma Stafford on August 28, 2019 at 12:38 am

      Hi Clara,
      this is simple ice cream, really just two ingredients, no additives apart from the flavors you add.
      fresh dairy cream has very little flavor, but should not have a grainy feel. The fresher this is to start with the less taste there will be to it, it really is more about mouthfeel and texture. Store-bought ice cream is a different thing, and people are not comparing like with like, it is worth reading the ingredients on the packs in your store to see what is in the product. I will not add anything to this.
      The alternative then is gelato, a delicious thing when home-made, generally custard-based and churned to give a nice, ice-free smooth ice cream.
      I think it is a question of taste, some people may find fresh dairy cream a bit rich. Other than that, I think you probably made a great job of this, and I appreciate that you made this recipe,
      Gemma 🙂

  2. Heather on June 13, 2019 at 1:42 pm

    When making the candied pecans, my sugar would not melt. It turned into hard lumps. I wondered if I should have melted it in the butter before adding the nuts, but that’s not what you did in your video. Any idea why this happened?

    • Gemma Stafford on June 13, 2019 at 3:46 pm

      Hi Heather! Did you stir the pecans often? One of the reasons why the sugar turned lumpy is because of too much stirring, which causes the sugar not to melt, cooling it down into clumps. Leave them be and let heat do the work for you. But watch it closely, so that it does not burn! Gemma 😊

  3. Lisacarbs on May 14, 2019 at 8:13 am

    Absolutely Amazing! I made this for Mother’s Day dessert and everyone loved it! The combination of the butter pecan with the gingersnap crust was just perfect! Such an easy recipe produced a showstopper dessert! Thanks for an amazing recipe.

    • Gemma Stafford on May 14, 2019 at 12:54 pm

      You know, still to this day this is my favorite ice cream flavor.

      Really thrilled you liked it,

  4. Wendy on October 25, 2018 at 10:55 am



    • Gemma Stafford on October 27, 2018 at 12:57 pm

      Hi Wendy,

      No you freeze the pie all together. If you need more info watching the video will help.


  5. Eve from Oz on September 2, 2018 at 1:16 am

    We made this as my birthday cake this year and it was a total hit even among the very harsh critics in my family. Thanks Gemma! Excellent recipe yet again.
    I just used normal sweetened condensed milk and it wasn’t too sweet thankfully. The caramel topping was definitely worth adding too.
    We’ll have to make it again to take a pic (and also cause it’s delicious).

    • Gemma Stafford on September 2, 2018 at 2:42 am

      Thank you Eve (from Oz),
      This is a perfect thing for your climate too, always time for ice cream!
      Thank you for this lovely review. Remember, those who can, DO, those who can’t criticize, that keeps me sane!
      Gemma 🙂

  6. Edra on July 26, 2018 at 7:10 am

    Hi Gemma! I am so making this tomorrow. But question, can I skip the ice-cream making part and just buy a vanilla ice cream, melt it a little before mixing the pecan brittle?

    • Gemma Stafford on July 27, 2018 at 4:04 am

      Hi Edra,
      Sure you can, why not?
      Choose a good quality one, allow it to soften only slightly, and then any additions will be suspended in the mix.
      Go for it, and let us see the results,
      Gemma 🙂

  7. ritz on February 26, 2018 at 5:01 am

    Hi Gemma
    Which of your cakes would you recommend for Vanilla/coffee icecream cake??

    • Gemma Stafford on February 27, 2018 at 6:43 am

      Hi there,
      This one ( This is a really lovely traditional vanilla sponge. It will freeze really well, and defrost quickly too.
      Do not over mic to keep it light and fluffy!
      Gemma 😉

      • ritz on February 28, 2018 at 4:23 am

        Thanks Gemma!

  8. Chiara on December 23, 2017 at 4:15 am

    Hi Gemma. For the base can i use lotus biscoff ( caramel)???? Or is better digestive?
    Thanks for the answer

    • Gemma Stafford on December 23, 2017 at 9:10 pm

      Hi Chiara,

      you can totally use biscoff cookies, that will work great. Digestives also work. it is just your preference of cookie. I think this would be best with Biscoff 🙂


  9. Jane on December 15, 2017 at 8:06 pm

    Dearest Gemma, would you be so kind to do a tutorial on working with whipping cream/ whipping, piping, decorating with it, stabilizing it etc /…huge thank you in advance!

    • Gemma Stafford on December 16, 2017 at 5:36 am

      Hi Jane,
      This is a good idea. I did show ‘How to whip cream’ which seems like a no brainer, until you realize that many people do not know what this is. This is particularly true of hot countries, where refrigeration may be an issue, as it is so perishable.
      Stabilizing cream is the way to go if you are going to decorate with it, it is done in two ways, with a gelling agent, or with cornstarch/cornflour/arrowroot. It can then be piped more satisfactorily. Thank you for this suggestion, I will add it to my list,
      Gemma 🙂

  10. Brenda on August 18, 2016 at 3:32 pm

    Hi Gemma, can i make the ice cream base with sour vegan cream, and of surse vegan condensed milk (i make it with sugar and almond milk and is great and delicious), Thanks!

    • Gemma Stafford on August 19, 2016 at 1:52 am

      Hi Brenda,
      honestly I do not know! I am not in any way an expert in vegan foods, and have never tried this. If you do, please let me know how you got on,
      Gemma 🙂

  11. Ninh Julie on August 8, 2016 at 9:25 pm

    Hello! I am Vietnamese. I live in a small city and I don’t know where is I can buy toasted pecans. So can I use another one instead of toasted pecans?

    • Gemma Stafford on August 9, 2016 at 1:03 am

      Hi Ninh,
      Yes you can. Choose a nut which is not too hard, such a walnut, or flaked almonds. Hazelnuts which are chopped may do too, or you may have one which I do not know of?
      Gemma 🙂

      • Ninh Julie on August 9, 2016 at 8:22 pm

        Thank you very much for your suggestion! I think that should I choose peanuts :”) !? But I hope you are going to make more no-bake cakes! Love you and your recipes too <3 <3 <3

        • Gemma Stafford on August 10, 2016 at 1:13 pm

          Hi Ninh,
          That should be good, do dry roast them for a few minutes to crisp them,
          Gemma 🙂

  12. Maddie on July 26, 2016 at 9:04 am

    Gemma thanks so much for your recipes I enjoy them a lot! Also could you maybe do a ice cream recipe without ” sweetened condensed milk”?

    • Gemma Stafford on July 26, 2016 at 11:52 am

      Thanks so much Maddie. I will have ice cream recipes available soon that are custard base but as of right now I only have the ice cream with condensed milk. There is no substitution for it in that recipe. The other recipes will be out in 2 weeks 🙂

  13. Rachaelcurtin on June 29, 2016 at 7:06 am

    Omg Gemma I can’t believe how good this recipe looks and I’m soo going to make this this summer and lately I’ve been craving chocolate and I love mint ice cream so could you possibly do a recipe on how to make mint ice cream sandwiches and make the cookie a soft chocolate cookie please?

    • Gemma Stafford on June 29, 2016 at 3:20 pm

      I’m glad you liked this recipe. I will add your request to my list. Stay tuned 🙂

  14. Grace on May 2, 2016 at 5:14 am

    Dear Gemma,

    Would it be possible to make a walnut version of this instead? I still have a bag of walnuts to use and pecans are so expensive in this part of the world.

    Thank you.


    • Gemma Stafford on May 2, 2016 at 8:11 am

      Hi Grace,
      Yes, you could. Do not keep nuts for too long as they turn rancid, so keep in the fridge if you have a big bag of them. add them to salads too, with apple and celery they are divine. So enjoy using them,
      Gemma 🙂

  15. kelsey on February 4, 2016 at 2:18 pm

    hi Gemma,
    I love this recipe its perfect for my mom cause she loves butter pecan everything. i think this would be perfect for her birthday

    • Gemma Stafford on February 4, 2016 at 3:34 pm

      Hi Kelsey,

      It would be Fantastic! Delighted you like my recipes

      Happy Baking 🙂

  16. fiena on January 28, 2016 at 6:59 am

    I made this ice cream cake for australia day..taste amazing, everyone loved it and finished it so quick too hahaha..I have to start taking the photo and tag you on my instagram 🙂 I cant wait for more easy cake recipe from you..maybe black forest 🙂

  17. Gema T. on January 27, 2016 at 8:22 pm

    Hi Gemma, lovely name 😀 I’ll like to know what would be the right whipping cream for me; I live in Sonora Mexico 200meters above sea level. Greetings?

    • Gemma Stafford on February 5, 2016 at 11:20 pm

      Ola Hema :), thanks for your message. If you are talking about Nestle whipping cream then you can use that. You can’t used canned or spray cream 🙂

  18. Grace on January 12, 2016 at 3:28 am

    Hi Gemma,

    Can I substitute the gingersnaps with digestives?
    By the way, I made the no-bake Oreo cheesecake and it was a hit! Thank you so much for sharing the recipe. God bless always.

    • Gemma Stafford on January 12, 2016 at 11:25 am

      Thanks so much for visiting my website, Grace. You can use whichever cookies you prefer. Get creative with it. Glad to hear you enjoyed the Oreo Cheesecake 🙂

  19. Jolanda on January 3, 2016 at 7:09 am

    Dear Gemma, I love your recipes and videos and I’ve already made several of them.
    For the holidays I made the Butter pecan ice cream cake for dessert and it looked beautiful!
    The taste was also great (although quite sweet) but I had one problem: the bottom was rock-hard and it could barely be cut or eaten. ? What did I do wrong? When I think of it, I can imagine when you freeze cookie crumb with melted butter it will get hard off course. Should the bottom have been much thinner maybe.
    Thanks for thinking along
    Greeting from the Netherlands, Jolanda

    • Gemma Stafford on January 11, 2016 at 2:37 pm

      Thanks for your comment, Jolanda. If you run into this problem, you can make your crust thinner next time. Hope this helps 🙂

  20. Mahra Alhammadi on December 22, 2015 at 12:14 am

    Hi I hope you tried it and it was delicious

    • Gemma Stafford on December 22, 2015 at 7:10 am

      Thanks so much 🙂

  21. jazminn on December 20, 2015 at 3:08 pm

    How did you learn to make all of the things that you do ,do you go to like school or who tought you ? and you are so cool

    • Gemma Stafford on December 22, 2015 at 7:33 am

      I went to school in Ireland studying professional cookery. I also went to Ballymaloe cookery school in Ireland. I’m glad you like my recipes 🙂

  22. Hamda on November 30, 2015 at 9:49 pm

    GEMMA! I found your channel about a month ago and I have been obsessively watching your videos. I just wish I could give you a big hug, these recipes are fantastic! I made this Butter Pecan Ice Cream Cake for a dinner party we had at our house last week and I cannot even begin to explain how much people loved it. They came back for seconds and thirds! I will definitely be making it again! I am slowly going to work my way through your recipes. 🙂 I wondered if I could possible request a recipe? I have become recently enamored with Beignets, and it would be so lovely if you could give us a recipe for it! You are so amazing, please keep it up! I look forward to everything you have in store for us. xxxx

    • Gemma Stafford on December 2, 2015 at 3:47 pm

      Thanks so much for visiting my website, Hamda. Really glad you like my recipes. I’ll add your request to my list. Stay tuned! 🙂

      • CakeMaker on July 27, 2016 at 10:58 pm

        Hi. I made this for my in laws we had over for tea yesterday and they absolutly loved it and I’ve been requested to make it for Christmas day as one of the many desserts we make. Good Job. Thank You.

        • Gemma Stafford on July 28, 2016 at 3:03 am

          Hi there,
          Yea! that is great, i am happy to hear that, well done you,
          Gemma 🙂

  23. Maro Ch. on November 27, 2015 at 1:14 am

    Hi Gemma ! I love ALL your recipes , they’re SO DELICIOUS , the texture is amazing (OMG your cakes rock! and those cinnamon rolls … they’re my favorites!!… yum yum !! 🙂 ) and so easy to make ! Now that’s what I call a professional ! Or should I say an artist ? I have a massive sweet tooth ; you’re my angel ! 🙂 I’d like to ask you , how many scoops is the ice cream part ?

    sorry for any bad english

    • Gemma Stafford on December 2, 2015 at 4:29 pm

      Thanks so much for your comment, Maro. You will need about 3 pints of ice cream for this recipe. Hope this helps 🙂

  24. Phoebe Cuddihy on November 22, 2015 at 7:50 pm

    wow looks so profession and perfect. Can u pls pls pls make a watermelon cake for it is my friends birthday and she loves watermelon and it will really make her day. thank you so much love your foods

    • Gemma Stafford on November 24, 2015 at 6:12 pm

      Thanks for visiting my website, Phoebe. I will add your request to my list. Stay tuned 🙂

  25. elizabeth on November 16, 2015 at 2:11 pm

    can you please make Wegmans Ultimate Chocolate Cake with Chocolate Frosting please I have tried it and it is SOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO delicious I NEED THE RECIPE

    • Gemma Stafford on November 17, 2015 at 6:16 pm

      Thanks for your comment, Elisabeth! Check out my best ever chocolate cake recipe. You’re going to love it 🙂

  26. elizabeth on November 16, 2015 at 2:00 pm

    question do you have any kids?????????????????????????????????

    • Gemma Stafford on November 17, 2015 at 6:25 pm

      Only a dog, named Waffles 🙂

  27. elizabeth urmson on November 15, 2015 at 2:13 pm

    question do you have any kids!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

  28. olami on November 14, 2015 at 10:14 pm

    Great job u always made it very easy thanks

  29. elizabeth urmson on November 13, 2015 at 1:00 pm

    what do you use a paper container or the pint container after you put the ice cream in the freezer please help me

    • Gemma Stafford on November 13, 2015 at 8:34 pm

      I use the pint container. But you can use any airtight container for your ice cream. Hope this helps 🙂

  30. Elizabeth Urmson on November 13, 2015 at 8:49 am

    do you use the paper containers or the pint size containers

    question do you have any kids??????????????????????????

    • Gemma Stafford on December 14, 2015 at 9:27 pm

      Pint containers! And no kids, just a dog named Waffles 🙂

  31. tisha on November 13, 2015 at 3:40 am

    What type of vanilla extract do you use?

    • Gemma Stafford on December 31, 2015 at 7:11 pm

      Thanks for your question. I use just a plain, but high quality vanilla extract. Hope this helps 🙂

  32. Sofia on November 12, 2015 at 5:12 pm

    This looks delish Gemma I love butter pecan great job!!

    • Gemma Stafford on November 13, 2015 at 8:38 pm

      Thanks Sofia! 🙂

  33. Elizabeth Urmson on November 12, 2015 at 1:22 pm


  34. Elizabeth Urmson on November 12, 2015 at 1:21 pm

    where did you get the container to keep the ice cream in and the labels

    • Gemma Stafford on November 12, 2015 at 2:23 pm

      Thanks so much for your comments, Elizabeth. You can find the ice cream containers on You can find the label template here on my website. Hope this helps 🙂

  35. Shani on November 12, 2015 at 11:55 am

    hi Gemma, where do you get sugar free condensed milk? doesn’t it change the texture of the ice cream?

    • Gemma Stafford on November 12, 2015 at 2:25 pm

      You should be able to find it at your local market, or online like I don’t believe it will change the texture of the ice cream, but I have not tried that. Let me know how it turns out 🙂

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This