Directions

Make the Candied Pecans:

1. In a large saucepan, lightly toast the chopped pecans over medium heat for 3-4 minutes, stirring occasionally.
2. Add the light brown sugar, granulated sugar, Belfonte Heavy Cream, vanilla extract, and salt to the pan. Stir to combine, then bring the mixture to a gentle simmer.
3. Cook for 5–6 minutes, stirring frequently. The mixture should bubble slightly and begin to thicken as it coats the pecans.
4. Line a baking sheet or cutting board with wax paper. Once the pecans are coated in the sugar mixture, spread them into an even onto the prepared surface to cool for about 30 minutes.

Make the Ice Cream Cake:

1. Line a loaf pan (about 9” x 5”) with wax paper, allowing some to hang over the sides to make lifting the cake out easier later.
2. Line the bottom of the pan with five graham cracker squares, breaking one as needed to fully cover the base.
3. Place two scoops of slightly melted Belfonte Peach Cobbler Ice Cream directly on top of the graham crackers. Gently spread it into an even layer using an offset spatula or the back of a spoon.
4. Sprinkle ¾ cup of chopped candied pecans over the ice cream layer.
5. Spread the whipped cream evenly over the pecans, then top with another two cups of slightly melted Belfonte Peach Cobbler Ice Cream, again spreading it into an even layer.
6. Sprinkle the ice cream layer with the remaining ¾ cup of chopped candied pecans.
7. Top the ice cream and pecans with the remaining graham cracker squares. Freeze the cake for 4-6 hours, or until completely firm.
8. When ready to serve, use the wax paper overhang to lift the cake from the pan. Cut into squares and serve immediately.

Prep Time: 45 minutes
Chill Time: 4 hours
Total Time: 4 hours and 45 minutes
Servings: 6 large ice cream sandwiches