In the chilled bowl of a stand mixer fitted with the whisk attachment, whip the cream until stiff peaks form. Pour caramel topping into a large mixing bowl. Gently fold a third of the whipped cream into the caramel sauce until combined. Add the rest, and continue folding until you see just a few streaks of white.

Fold in about 3/4 of the rolos and pecans. Pour half of the ice cream into a 2-quart pan/container. Dollop spoonfuls of half of the fudge topping evenly over the ice cream. Pour the remaining ice cream on top, spreading evenly into the pan. Dollop the rest of the fudge sauce on top, then use a skewer or knife to swirl the fudge throughout the ice cream.

Top with the remaining rolos and pecans. Cover and freeze for at least 6 hours, or until solid.