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Recipe: Praline Ice Cream Cake
Similar Categories: Praline, Ice, Cream, Cake
Praline Ice Cream Cake
1 cup packed brown sugar
1/2 cup sour cream
2 tablespoons plus 1/2 cup butter or margarine, divided
2 teaspoons cornstarch
1 teaspoon vanilla extract, divided
2 cups vanilla ice cream, softened
2 eggs
1 1/2 cups all-purpose flour
1 cup graham cracker crumbs (about 16 squares)
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans, toasted
Whipped cream, optional
In a heavy saucepan, combine the brown sugar, sour cream, 2
tablespoons
butter and cornstarch. Cook and stir over medium heat
until mixture comes
to a boil. Remove from the heat. Stir in 1/2 teaspoon of
vanilla; set
aside. Melt the remaining butter; place in a mixing bowl.
Add ice cream;
stir to blend. Add eggs, one at a time, beating well after
each addition;
stir in the remaining vanilla. Combine the flour, cracker
crumbs, sugar,
baking powder and salt; gradually add to ice cream mixture
until combined.
Pour into a greased 13-inch x 9-inch x 2-inch baking pan.
Drizzle with half
of the praline sauce. Bake at 350 F for 25-30 minutes or
until a toothpick
inserted near the center comes out clean. Cool on a wire
rack. Add pecans
to remaining sauce; spoon over warm cake (sauce will not
cover the
entire cake top). Cool in pan. Serve with whipped cream
if desired.
1 cup packed brown sugar
1/2 cup sour cream
2 tablespoons plus 1/2 cup butter or margarine, divided
2 teaspoons cornstarch
1 teaspoon vanilla extract, divided
2 cups vanilla ice cream, softened
2 eggs
1 1/2 cups all-purpose flour
1 cup graham cracker crumbs (about 16 squares)
2/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans, toasted
Whipped cream, optional
In a heavy saucepan, combine the brown sugar, sour cream, 2
tablespoons
butter and cornstarch. Cook and stir over medium heat
until mixture comes
to a boil. Remove from the heat. Stir in 1/2 teaspoon of
vanilla; set
aside. Melt the remaining butter; place in a mixing bowl.
Add ice cream;
stir to blend. Add eggs, one at a time, beating well after
each addition;
stir in the remaining vanilla. Combine the flour, cracker
crumbs, sugar,
baking powder and salt; gradually add to ice cream mixture
until combined.
Pour into a greased 13-inch x 9-inch x 2-inch baking pan.
Drizzle with half
of the praline sauce. Bake at 350 F for 25-30 minutes or
until a toothpick
inserted near the center comes out clean. Cool on a wire
rack. Add pecans
to remaining sauce; spoon over warm cake (sauce will not
cover the
entire cake top). Cool in pan. Serve with whipped cream
if desired.
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