Praline Ice Cream Cake

Praline Ice Cream Cake

Photo by Nicole S.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup packed brown sugar

  • ½

    cup sour cream

  • 2

    T plus ½ cup butter, divided

  • 2

    teaspoons cornstarch

  • 1

    teaspoon vanilla extract, divided

  • 2

    cups vanilla ice cream, softened

  • 2

    eggs

  • 1-½

    cups all-purpose flour

  • 1

    cup graham cracker crumbs

  • cup sugar

  • 2-½

    teaspoons baking powder

  • ½

    teaspoon salt

  • ½

    cup chopped pecans, toasted

  • Whipped cream, optional

Directions

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. 2. 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. 3. 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. 4. 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.


Nutrition

Facebook Conversations