Another recipe from our Canadian Thanksgiving is here! I know I gushed about how thankful we are for our NYC family, but that in no way means I didn’t miss my own family over the holiday weekend. It is an exciting time for my most precious people.  One of my best friends/maid of honour (who is married to my cousin) is expecting their second babe any minute now. There are more pregnancies and brand new babies for some of my most cherished friends and family. My brother just got engaged (and KILLED the Victoria Half marathon). So there is so, so much to celebrate right now.  So to make me feel a little closer to home I tried to emulate my Aunt’s fantastic Thanksgiving feast the best I could. That includes my all time, hands down favourite holiday dessert-Butter Brickle.  You can keep your pumpkin pies and apple cobblers, I am all about this ice creamy treat. Enjoy!

Butter Brickle Ice Cream Dessert

Makes 1 cake

Ingredients

• 2 cups flour (any flour! I often use coconut and it works wonderfully)
• 1/2 cup oatmeal
• 1/2 cup brown sugar
• 2 sticks of butter (I use vegan butter and it works like a charm)
• 1 cup chopped pecans
• 1 jar of caramel sauce
• 4 liters of vanilla ice cream (dairy-free works just as well!)

Directions

1. Preheat the oven to 350 degrees and line a baking sheet with parchment
2. Melt the butter
3. In a bowl, combine butter, flour, sugar, oats and pecans
4. Spread mixture onto baking sheet and bake for 15 minutes.
5. Remove from the oven and cool for 5 minutes; break into pieces while still warm.
6. At the same time remove the ice cream from the freezer and let it soften on the counter.
7. When soft enough spread 2 liters of ice cream into the bottom of a spring form pan with a spatula.  Be sure to press it down into the pan.
8. Spread half of the crumb mixture into a thick layer on top of the ice cream.
   
9. Drizzle with half of the caramel topping.
10. Spread the other 2 liters of ice cream on top of the crumb crust. Again be sure to pat down firmly.
    
11. Sprinkle with remaining crumbs on top of the cake. Drizzle with remaining topping.
12. Freeze until firm (at least 2-3 hours)
13. Be sure to remove from freezer about 10 minutes before cutting