Praline Ice Cream Cake
Indulge in the ultimate dessert experience with this Praline Ice Cream Cake, a decadent masterpiece combining layers of creamy vanilla ice cream, buttery graham cracker crust, and rich homemade praline topping. This show-stopping no-bake treat is enhanced with drizzles of luscious caramel sauce and crunchy pecans, striking the perfect balance of sweet and nutty flavors. Ideal for summer gatherings or special occasions, this frozen dessert is easy to prepare yet impressively elegant. Garnish with whipped cream and extra pecans for a stunning presentation that’s sure to wow your guests. With minimal prep time and a make-ahead convenience, this praline ice cream cake is guaranteed to become a family favorite!
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Recipe Information
Ingredients
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted
- 1 cup brown sugar
- 1 cup heavy cream
- 0.5 cup granulated sugar
- 1 teaspoon vanilla extract
- 1.5 cups chopped pecans
- 1.5 quarts vanilla ice cream, softened
- 0.5 cup caramel sauce
- 1 cup whipped cream (optional, for garnish)
- 0.25 cup chopped pecans (optional, for garnish)
Instructions
Prepare the crust: In a large mixing bowl, combine the graham cracker crumbs, melted butter, and brown sugar. Stir until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the freezer to set while preparing the other layers.
Make the praline topping: In a medium saucepan, combine the heavy cream, granulated sugar, and vanilla extract over medium heat. Cook while stirring frequently until the sugar has dissolved. Stir in the chopped pecans and bring the mixture to a gentle boil. Lower the heat and simmer for 5-7 minutes, until slightly thickened. Remove from heat and let the mixture cool completely.
Assemble the cake: Remove the springform pan with the crust from the freezer. Spread half of the softened vanilla ice cream evenly over the crust, smoothing the top with a spatula.
Drizzle half of the caramel sauce and half of the cooled praline topping over the ice cream layer. Spread the remaining ice cream over the first layer, smoothing again.
Top with the remaining caramel sauce and praline mixture, spreading evenly.
Cover the pan with plastic wrap and freeze the cake for at least 6 hours, or until firm.
To serve: Run a warm knife around the edges of the springform pan before releasing the sides. Garnish with whipped cream and additional chopped pecans, if desired. Slice and serve immediately.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.4 g | 68% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 269 mg | 12% | |
| Total Carbohydrate | 81.3 g | 30% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 67.3 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 205 mg | 16% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 410 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
