Praline Ice Cream Cake Recipe

By dublinburro

Ingredients

• 1 1 1 cup packed brown sugar
• 1/2 1/2 1/2 cup sour cream
• 2 2 1/2 tablespoons plus 1/2 cup butter, divided
• 2 2 2 teaspoons cornstarch
• 1 1 1 teaspoon vanilla extract, divided
• 2 2 2 cups vanilla ice cream, softened
• 2 2 2 eggs
• 1-1/2 1-1/2 1-1/2 cups all-purpose flour
• 1 1 1 cup graham cracker crumbs
• 2/3 2/3 2/3 cup sugar
• 2-1/2 2-1/2 2-1/2 teaspoons baking powder
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 cup chopped pecans, toasted
• Whipped cream, optional

Details

Servings 15
Preparation time 20mins
Cooking time 45mins
Adapted from tasteofhome.com

Preparation

Step 1

In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch; bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in 1/2 teaspoon vanilla.

Melt the remaining butter; place in a large bowl. Add ice cream; stir to blend. Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla. In another bowl, mix the flour, cracker crumbs, sugar, baking powder and salt; gradually stir into ice cream mixture.

Pour into a greased 13-in. x 9-in. baking pan. Drizzle with half of the sauce. Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack.

Add pecans to remaining sauce; spoon over warm cake (sauce will not cover cake completely). Cool cake in pan. Serve with whipped cream if desired.

Yield: 15 servings.