Recipe for turtle-sundae ice cream cake – The Boston Globe

Serves 8

Begin with a pecan-shortbread crust, add a layer of chocolate ganache, another of pecan- and caramel-infused ice cream, then meringue. Freeze overnight and just before serving, brown the meringue quickly under the broiler. You need two batches of toasted pecans, one for the crust, another for the ice cream; toast them all at once when you make the crust. Begin the prep a day in advance.


1 cup pecans
5 ounces shortbread cookies
8 tablespoons (1 stick) unsalted butter, melted

Continue reading below

1. Set the oven at 350 degrees. Have on hand a small baking dish, a 9-inch springform pan, and a rimmed baking sheet.

2. In the baking dish, spread the pecans. Toast for 8 minutes, stirring often, or until the nuts are aromatic; cool.

3. In a food processor, pulse pecans and shortbread until they form crumbs.

Continue reading it below

View Story

4. In a bowl, combine the shortbread mixture and butter; stir thoroughly. Press into the bottom of the springform pan. Bake for 20 minutes or until browned; cool.


8 ounces bittersweet chocolate, finely chopped
1 cup heavy cream

1. In a heatproof bowl, place the chocolate.

2. In a saucepan over medium heat, heat cream until there are bubbles at the edges. Pour it over the chocolate and let sit for 5 minutes. Whisk until smooth and shiny. Spread the chocolate mixture in the crust. Cover pan with plastic wrap and freeze for 1 hour or until firm.


½ cup bottled caramel sauce
quarts vanilla ice cream
1 cup whole pecans, toasted

1. In a large skillet over medium-low heat, warm the caramel sauce. Add the pecans and stir to coat them; cool.

2. Tip the ice cream into a large bowl and let it sit at room temperature for 15 minutes, or until soft but not melted.

3. Work in pecan mixture until well blended. Spread over the the ganache. Freeze until the meringue is ready.


3 egg whites
½ cup sugar

1. In an electric mixer, beat egg whites until stiff. Slowly add the sugar and continue beating for 20 seconds or until they are stiff and shiny.

2. Spread meringue in swirls on the ice cream. Stick 5 toothpicks around the cake (between the cake and the pan, with one in the middle. Cover with foil (it should not stick to the meringue) and freeze until ready to serve.

3. Turn on the broiler and set a rack about 10 inches from the element. Unlatch the spring on the ice cream cake and set the cake on the baking sheet. Broil for 30 seconds or until the meringue browns lightly. Cut the cake into wedges. Elizabeth Mindreau