Praline Ice Cream Cake Sandwiches
Indulge in the ultimate frozen dessert with these Praline Ice Cream Cake Sandwiches—a swoon-worthy combination of rich chocolate cake, creamy vanilla ice cream, and a luscious praline pecan topping. This decadent recipe features a homemade praline sauce made with salted butter, brown sugar, and heavy cream, studded with crunchy pecans for the perfect nutty sweetness. The moist cocoa cake layers sandwich a generous slab of vanilla ice cream, creating a treat that’s as beautiful as it is delicious. Perfect for warm-weather gatherings or special occasions, these freezer-friendly ice cream sandwiches are finished with a drizzle of caramelized praline topping that hardens into a sugary shell. Easy to make yet irresistibly indulgent, this recipe is sure to become a crowd-pleasing favorite!
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Recipe Information
Ingredients
- 120 grams Salted butter
- 200 grams Brown sugar
- 120 milliliters Heavy cream
- 100 grams Pecans, roughly chopped
- 2 teaspoons Vanilla extract
- 150 grams All-purpose flour
- 100 grams Granulated sugar
- 30 grams Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 120 milliliters Whole milk
- 1 liter Vanilla ice cream
Instructions
Preheat the oven to 175°C (350°F) and line a 9x13-inch baking pan with parchment paper.
Prepare the praline topping: In a saucepan over medium heat, melt the butter and stir in the brown sugar. Cook while stirring until the sugar dissolves, about 2 minutes.
Stir in the heavy cream and bring the mixture to a gentle boil. Add the chopped pecans and 1 teaspoon of vanilla extract. Stir and cook for another 2 minutes. Remove from heat and set aside to cool.
In a mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, and salt.
In a separate bowl, whisk the eggs, milk, and remaining 1 teaspoon of vanilla extract. Gradually stir this wet mixture into the dry ingredients until a smooth batter forms.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Once cooled, remove the cake from the pan and cut it in half widthwise to create two equal-sized rectangles.
Spread a layer of softened vanilla ice cream evenly over one rectangle of cake. Top with the remaining rectangle of cake, pressing slightly to adhere.
Wrap the cake sandwich tightly in plastic wrap and freeze for at least 4 hours, or until firm.
Once frozen, cut the large sandwich into 8 smaller sandwiches. Drizzle the praline topping over each sandwich and let it harden before serving.
Nutrition Facts
Calories |
4903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.2 g | 350% | |
| Saturated Fat | 129.9 g | 650% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 3042 mg | 132% | |
| Total Carbohydrate | 565.8 g | 206% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 400.8 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1083 mg | 83% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2560 mg | 54% | |
*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.
