Praline Ice Cream Cake

Vanilla ice cream is the secret ingredient in this easy sheet cake that mimics the flavor of pralines and cream ice cream. A warm pecan-praline sauce is drizzled over the cake. Serve topped with whipped cream if you like.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 609 Calories

Ingredients

• 2 eggs
• 1 cup brown sugar
• ½ teaspoon salt
• 1 ½ cups all-purpose flour
• ½ teaspoon vanilla extract
• ½ cup butter, melted
• 2 tablespoons butter
• ½ cup sour cream
• ⅔ cup white sugar
• 1 cup graham cracker crumbs
• 2 ½ teaspoons baking powder
• 2 teaspoons cornstarch
• ½ cup chopped toasted pecans
• 2 cups vanilla ice cream, softened
• 1 cup whipped cream (Optional)

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce.

Step 6

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.

Step 7

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.