Praline Ice Cream Cake Recipe

Name: Praline Ice Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup packed brown sugar; 1/2 cup sour cream; 2 tablespoons butter or 2 tablespoons margarine, plus; 1/2 cup butter or 1/2 cup 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

Servings: persons

1 cup packed brown sugar
1/2 cup sour cream
2 tablespoons butter or 2 tablespoons margarine, plus
1/2 cup butter or 1/2 cup 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

1
In a heavy saucepan, combine the brown sugar, sour cream, 2 tablespoons butter and cornstarch.
2
Cook and stir over medium heat until mixture comes to a boil.
3
Remove from the heat.
4
Stir in 1/2 teaspoon of vanilla; set aside.
5
Melt the remaining butter; place in a mixing bowl.
6
Add ice cream; stir to blend.
7
Add eggs, one at a time, beating well after each addition; stir in the remaining vanilla.
8
Combine the flour, cracker crumbs, sugar, baking powder and salt; gradually add to ice cream mixture until combined.
9
Pour into a greased 13x9 inch pan.
10
Drizzle with half of the praline sauce.
11
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
12
Cool on a wire rack.
13
Add pecans to remaining sauce; spoon over warm cake (sauce will not cover the entire cake top).
14
Cool in pan.
15
serve with whipped cream if desired.

1438

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup packed brown sugar, 1/2 cup sour cream, 2 tablespoons butter or 2 tablespoons margarine, plus, 1/2 cup butter or 1/2 cup margarine, divided, and more.

Yes, Praline Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Praline Ice Cream Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions