praline ice cream cake

Ingredients

• Servings: 1
• 1 cup brown sugar
• 1/2 cup sour cream
• 2 tablespoons butter
• 2 teaspoons cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 cup butter, melted
• 2 cups vanilla ice cream, softened
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 cup graham cracker crumbs
• 2/3 cup white sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup chopped toasted pecans
• 1 cup whipped cream (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x13-inch baking pan.
• mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. cook, stirring constantly, until the mixture comes to a boil. remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside.
• place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. with an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. stir in 1/2 teaspoon vanilla extract.
• whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. stir flour mixture into ice cream mixture by thirds until batter is smooth.
• pour batter into prepared baking pan and drizzle top of batter with half the praline sauce.
• bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. cool cake in pan on a wire rack.
• place remaining praline sauce over low heat to warm; stir in pecans. drizzle warm praline-pecan sauce over cake. serve with dollops of whipped cream.