Rich As Croesus Praline Ice Cream Dessert
Indulge in pure decadence with the Rich As Croesus Praline Ice Cream Dessert, a show-stopping treat that combines velvety vanilla ice cream with a luscious homemade praline sauce and crunchy caramelized pecans. This dessert is the epitome of luxury, featuring layers of rich flavors from toasted nuts, buttery brown sugar, and a touch of sea salt to balance the sweetness. With just 20 minutes of prep and a few easy steps, this frozen delight is perfect for impressing guests or treating yourself to a little extravagance. Whether served as a centerpiece at a special gathering or a midweek indulgence, every bite of this praline ice cream loaf delivers the ultimate combination of creamy, crunchy, and caramelized perfection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 quart vanilla ice cream
- 1 cup granulated sugar
- 1 stick unsalted butter
- 1.5 cups heavy cream
- 1 teaspoon vanilla extract
- 1.5 cups pecan halves
- 1 cup brown sugar
- 2 tablespoons corn syrup
- 0.5 teaspoon sea salt
Instructions
Let the vanilla ice cream soften slightly by leaving it out at room temperature for about 10 minutes. Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal, and spread the softened ice cream evenly into the pan. Cover and place in the freezer to re-firm, about 2 hours.
To prepare the praline sauce, melt the unsalted butter in a medium saucepan over medium heat. Stir in the granulated sugar and brown sugar until combined and bubbling, about 2-3 minutes.
Slowly whisk in 1 cup of the heavy cream, continuing to whisk until the sugar crystals dissolve and the mixture thickens slightly, about 5-7 minutes.
Remove the saucepan from the heat and stir in the vanilla extract and a pinch of sea salt. Set aside to cool to room temperature.
In a separate skillet, toast the pecan halves over medium heat for 3-5 minutes until fragrant, stirring frequently. Set aside to cool.
Prepare a praline nut topping by combining the toasted pecans, corn syrup, and remaining 0.5 cups of heavy cream in a saucepan over medium heat. Stir until the nuts are coated and the mixture begins to caramelize, about 4-5 minutes. Spread the praline-coated pecans on a parchment-lined baking sheet to cool and harden.
When ready to assemble, remove the ice cream loaf from the freezer and carefully lift it out using the parchment paper. Place it on a serving platter.
Pour the praline sauce generously over the ice cream loaf, letting it cascade down the sides. Sprinkle the praline-coated pecans over the top for crunch and garnish.
Slice the dessert into thick pieces and serve immediately for a truly indulgent experience.
Nutrition Facts
Calories |
6522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 428.1 g | 549% | |
| Saturated Fat | 198.5 g | 993% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1005 mg | 335% | |
| Sodium | 2063 mg | 90% | |
| Total Carbohydrate | 626.4 g | 228% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 567.7 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1366 mg | 105% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2715 mg | 58% | |
*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.
