Eggnog Ice Cream Dessert

Relish this pecan-crusted eggnog torte - a delectable frozen dessert.

  • prep time 25 min
  • total time 4 hr 55 min
  • ingredients 7
  • 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
  • 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.
  • 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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